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Author Notes: This sweetener happens to be healthier than most, thanks to magnesium, potassium, and a nice dose of fiber. But don't be fooled: it tastes like caramel, and it will add wonderful sweetness to baking or glazing. Add it to recipes in a 1:1 1/4 ratio of regular sweetener to date paste. —Gena Hamshaw
Makes 1 1/4 cups
- 1 cup medjool dates, pitted and packed
- 1 1/2 cups warm water
- 1 teaspoon vanilla extract
- 1/4 teaspoon (heaping) salt
- Place the dates into a large bowl. Bring the water to a gentle boil, then pour it over the dates. Allow them to soak for 20 minutes (or up to an hour).
- Drain the dates, reserving 1/2 cup of the soak water. Add them to a blender with the reserved water, the vanilla, and the salt. Blend till the mixture is totally smooth.
- Date paste can be stored in an airtight container in the fridge for up to a week.