Date paste is a wonderful addition to your healthy cooking repertoire. Dates are full of vitamins, minerals, and antioxidants. They’re loaded with fiber, too.
Date paste is a great natural sweetener and can be used as a substitution in many recipes. It’s also great in smoothies. Check out my 3-ingredient vegan caramel recipe that uses date paste as the base.
Look for Medjool dates if you can as they tend to be larger.
How To Make Date Paste
- 20 whole Medjool dates (approximately 2 cups), soaked
- 1 cup date soaking water (the water that you soaked the dates in)
Method: Put your dates in a bowl and cover them with purified water by about three inches, then soak them at room temperature or in the refrigerator overnight. Alternatively, you can do a quick soak and soak them in hot, but not boiling, water for an hour or longer. Once soaked, pit and stem the dates (some might have a stem but most won’t) and add them to your high-speed blender or food processor with 1 cup of the soaking liquid. Blend on high until very well combined into a paste, about 1-2 minutes. Store in the refrigerator up to three days.