Go Back
+ servings
overhead shot of the paste
Print

How to Make Date Paste

Learn not to make this sugar free game changer for all your culinary needs.
Course condiment
Cuisine American, middle eastern
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 1 jar
Calories 814kcal
Author Charla

Ingredients

  • 2 cups of pitted medjool dates
  • 2 cups water see above for whether you need warm/hot water

Instructions

For the quick method

  • Add the dates to a bowl with 2 cups of hot water and soak for 30 minutes.
  • Drain off the water and add the dates to your blender/food processor and puree until smooth.

Overnight method

  • Place the dates in a bowl with 2 cups of lukewarm water and leave to soften overnight.
  • Drain the water and puree in the dates in a blender/food processor until smooth

Notes

  • Make sure to refrigerate (up to a month) or freeze for a year.
  • Use a immersion stick, food processor or blender to puree your date.
  • Any type of dates will work or use prune/figs/raisins instead.
  • You can use the quick (soak in boiling water) or overnight option to make the paste.
  • If adding to a hot beverage you will need to use more than want you would be if using brown sugar.
  • Pitted dates are more convenient if you can't get hold of pitted simply split the dates in halve to remove the stone.
  • This recipe makes about a small jar's worth of paste.

Nutrition

Calories: 814kcal | Carbohydrates: 220g | Protein: 5g | Fat: 1g | Sodium: 3mg | Potassium: 2046mg | Fiber: 20g | Sugar: 195g | Vitamin A: 438IU | Calcium: 188mg | Iron: 3mg