Dates are an amazing fruit. I’ll admit they aren’t much to look at, but once you partake in their melt in your mouth sugary goodness you can’t really go back. I’m partial to medjool dates, which are softer and chewier in texture. The flavor of dates is similar to that of molasses, honey and caramel so basically all things wonderful. They are also good for you as they are high in dietary fiber, iron, vitamin A, potassium and B vitamins.
Dates are a wonderful refined sugar substitution and having it in this paste form makes it easy and quick to use. My family uses date paste to sweeten our breakfast oats, in baking as a sugar replacement, to neutralize the acidity in a tomato sauce and more. It is easy to make and great to have on hand.
1. The preferred variety of date for making date paste is medjool because of their sweetness and soft texture.
2. Prepare the dates by tearing or slicing them in half and removing their pits.
3. Soak the dates in water for half an hour to an hour.
4. Strain the dates but do not squeeze out excess water.
5. Blend the dates while adding small amounts of water as needed. Blend until the dates are light and creamy with little to no chunks.
6. Store date paste in a jar in the fridge for 1-2 weeks or in the freezer indefinitely.