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Date Paste

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It’s simply dates. Blended into a smooth and buttery paste.

The perfect natural sweetener for a refined-sugar alternative to baking and cooking!

The best part about this recipe is that you can use as many or as few dates as you have. So you can make a larger batch and store for later, or make it fresh every day. It takes very little time to prepare!


How To Make Date Paste

Start by removing the pit from the dates, then soak in hot water for 5 to 10 minutes to soften, longer if they’re harder. Drain completely, then add to a food processor or a high speed blender. Pulse a few times to break down the dates. Stop and scrape down the sides. Then process on low until you get a smooth consistency – about 5 minutes.

How To Use & Store Date Paste

Once you’ve got the creamy sticky paste, you can use it immediately in your baking or cooking. Or you can even spread a little on your avo toast with pomegranate molasses for a sweet and savoury breakfast! You can also store it in an air-tight glass container in the fridge for up 3-4 weeks.


Make this easy Date Paste in 10 minutes, and enjoy a natural sweetener to add to your daily cooking and baking!

With bits of chopped dates to add some texture. This makes it great for fun snacks. Like ice cream, muffins, or even as a spread on toast!

Hope you give this vegan recipe a try. I’m sure you’ll love it! If you do, I’d love to hear about your experience. Leave me a comment below, and rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help me sustain demeals.

Take a photo of your dish, and tag me on Instagram @demeals.ca #demeals so I can see your remake!


Date Paste

Recipe by Waseem HijaziCourse: Condiments, PasteCuisine: Baking, CookingDifficulty: Easy, Beginner
Servings

10

tablespoons
Prep time

10

minutes

Make this easy Date Paste in 10 minutes, and enjoy a natural sweetener to add to your daily cooking and baking!
A great refined-sugar alternative. Store it in the fridge for weeks or freeze for up to a year.

Equipment:
CuisinArt Food processor

Ingredients

  • 15-18 Medjool dates – See Notes (1) for details.

Directions

  • Start by removing the pit from the dates, then soak in hot water for 5 to 10 minutes to soften, longer if they’re harder.
  • Drain completely, then add to a food processor or a high speed blender. Pulse a few times to break down the dates. Stop and scrape down the sides. Then process on low until you get a smooth consistency – about 5 minutes.
  • Once you’ve got the creamy sticky paste, you can use it immediately in your baking or cooking. – See Notes (2)

Recipe Video

Notes

  • (1) You can use as many or as few dates as you have. So you can make a larger batch and store for later, or make it fresh every day.
  • (2) Storing: You can store the date paste it in an air-tight glass container in the fridge for up 3-4 weeks. Or Freeze for up to a year.

In This Post:


This post may contain affiliate links. Please read our Affiliate Disclaimer.

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[…] recommend soaking the dates first in hot water then draining, before blending. See the full recipe here for more […]

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[…] I made these muffins using my Date Paste recipe! […]

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