Date Paste

December 21, 2014
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
In This Recipe
  1. 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).
  2. 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.
  3. Date paste can be stored in an airtight container in the fridge for up to a week.

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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.