How to Make Date Paste - Healthy Sugar Substitute
Learn how to make creamy, naturally sweet date paste in just minutes. It's naturally gluten-free, dairy-free and perfect for refined-sugar substitution in baking, smoothies, and snacks.
Equipment
Ingredients
- 500 g Medjool dates around 18-20 dates, pitted
- Water boiled, enough to cover the dates
- 1 tsp Vanilla bean paste optional
Instructions
- Remove the pits from the Medjool dates and place them in a heatproof bowl (if using the first method). Pour water over the dates until they are just covered, and let them soak for 10–15 minutes or overnight. Afterwards, your dates should look like those in the image.
- Transfer the softened dates to a high-speed blender or food processor with an S-blade. Do not squeeze them. Start blending. Add some soaking water if your mixture is very thick.
- To make a thinner paste (for smoothies or dressings), add more water, a tablespoon at a time. Keep blending on high until completely smooth. Scrape down the sides as needed. To make a thick, spreadable paste (ideal for baking), omit the water.
- Spoon the paste into a clean jar and refrigerate for up to 2 weeks. It also freezes well in silicone ice cube trays for single-use portions.
Notes
Any dates could work for this recipe. I use soft, fresh Medjool dates for the creamiest texture.
Always check for stones when buying a pack with already pitted dates. It might save your blender.
If your blender struggles, use a food processor or add more water.
Always store date paste in an airtight container to prevent it from drying out.
Freeze in tablespoon-sized portions for easy access when baking.
Your Dani x x
Nutrition
Calories: 80kcal
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