DATE PASTE

This easy to make date paste is so versatile, and it’s one of the best natural sweeteners to use in so many recipes. Either Medjool or Deglet Noor can be made into paste. I prefer the softer, caramel flavored Medjool, but have worked with both.

Recipe Note: Make a double (or triple) batch all at once. Divvy it up into small freezer bags, or into an ice cube tray for individual use right from your freezer!

Some fun information below from the Date Research Institute Blog….yes, there is that!

Although dates are one of the healthiest fruits, few people know about their diverse health benefits or their unique and flavorful varieties.  Dates also provide numerous nutrition benefits by providing antioxidants, are cholesterol and fat free, and nutrient dense with fiber and potassium.

Botanically speaking, dates are called droops.  They contain a stone (or pit) that is surrounded by the flesh of the fruit.  The droop category includes peaches, nectarines, apricots, plums, and other fruit favorites.

Ingredients

  • 1-2 cups Medjool dates
  • 1 cup water

Instructions

  1. Cut each date lengthwise and run your finger inside each half to remove the pit, or any residual pit or stone.
  2. Then, cut the dates into smaller pieces and place in medium size bowl.
  3. Cover with water and let soak for at least one hour.
  4. Place dates and 1/2 cup of the soaking water in the small food processor bowl. Don’t throw away the other 1/2 cup water.
  5. Process until smooth, adding small amounts of water to get the desired paste-like consistency.