Date Paste

December 21, 2014
0 Ratings
  • Makes 1 1/4 cups
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

What You'll Need
  • 1 cup medjool dates, pitted and packed
  • 1 1/2 cups warm water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon (heaping) salt
  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.

See what other Food52ers are saying.

  • Eggplayer
  • Marie Frank
    Marie Frank

2 Reviews

Marie F. January 7, 2018
Can you freeze this paste successfully?
Eggplayer January 11, 2015
I wonder if you could do this with prunes. Dates are not always available where I live.