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Date Paste

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raw-date-paste123Date Paste is a wonderful natural sweetener and alternative to regular table sugar and even agave due to its fiber content and other nutritional values.  Date paste is an alluring sweetener with all the qualities of sugar without any loss of flavor and other sensory characteristics.  Did you know that a date fruit has 25% more potassium than bananas while being free of fats, sodium, and cholesterol?

You can use date paste as a sweetener in raw cookies, smoothies, as a spread, etc.  When a recipe calls for dates it can be a good idea to get in the habit of making date paste.  Dates come in various sizes which don’t give you accurate measuring but once you process your dates into a paste,  you can then be sure you have exact measurements.  If you plan on using date paste as a substitute for Agave you will need to use about 50% extra compared to agave nectar.

I have always made date paste with just water and dates but I saw a video by James Russell who also adds in a squeeze of lemon to help preserve the freshness.  Good idea!  Making a batch and keeping in the fridge makes it really convenient when needing a sweetener on the stop.  It will keep for 2-4 weeks in the fridge.  Be sure to date your container as to when you made it so you know the approx. expiration date.  I use masking take and a black Sharpie.

Ingredients: yields 2 1/4 cups

  • 1  cup water
  • 2 cups packed, Medjool dates
  • A pinch of sea salt
  • Add a squeeze of lemon juice to help preserve freshness

Preparation:

  1. In your blender combine ingredients and blend until completely smooth, no bits.
  2. If using a food processor, start off with less water than you would in a blender, adding it gradually rather than all at once at the beginning.
  3. Will keep 2-4 weeks in the fridge.
  4. Make your Date Paste in bulk freeze it for up to 3 months.  Store in a ziplock bag, press all the air out of the bag, seal it and lay it flat , spreading it out into a sheet.  This is a great way to get your kitchen raw food ready.  The more food prep you do in advance, the better you eat!

Tips:

  • Another version that doesn’t require a blender or food processor is simply mash the dates up by hand or with a mortar and pestle, no soaking, no adding water.
  • Anytime you using dates you need to check the inside of each date for any eggs that bugs may have laid.  It’s rare but it can happen.  I always pull my dates into two pieces and check the inside and I have come across a few with small eggs in them and a few that had a black powdery substance that I am guessing was a type of mold.  Don’t let this gross you out, it just part of nature.

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35 thoughts on “Date Paste

  1. Marla says:

    Hi Amie Sue!

    Love this site…once I am ready to I will be trying your recipes. I do have a question concerning this particular recipe: how many dates are used in the ingredients?

    Hugs :)

    • amie-sue says:

      Hello Marla! So wonderful to hear from you! 1 cup of dates….I am sorry that I had forgotten the main ingredient for this post. haha I appreciate that you pointed that out and have since made the correction. I love hearing from you! hugs :)

  2. JoyAnn says:

    Thanks for the dates cleaning tip. Better apart of nature than apart of my dish :)

  3. [...] 1/4 cup date paste [...]

  4. tanya says:

    so if using date paste instead of a dates in a recipe, how much date paste would equal one date?

  5. Verity says:

    Does it matter what sort of dates? What’s so special about Medjool dates? I can get fresh ones at my local supermarket rather than in a packet – what do you think? Or should I use Xylitol/substitute instead? I love your site – thanks for your efforts – you are wonderful xxx

    • amie-sue says:

      Verity,

      You can use different dates. They all lend a different flavor profile. Some are softer than others as well. If you choose to use a drier date, I would rehydrate them in hot water for about 15-30 minutes. I am not sure what dates you can get in your area, but google the variety that you can get to get an idea how it will taste. Have a great day, amie sue

  6. Paula says:

    Hi -
    I found this website when googling date paste recipes. Could you email back with your favorite ideas for using date paste in recipes? Like where do you use it and if you substitute in recipes, how is that done?
    I have a quart jar of date paste in my fridge waiting for some recipes to go with it. let me know!
    Paula in Omaha, NE

    • amie-sue says:

      Hi Paula,

      I use date paste in many of my recipes. You can check out some of the bread recipes which are always my favorite. You can use it in most recipes but it will always depend on the role that it is playing. Is it just for sweetening or are you replacing something like dried fruit which is used often to bind ingredients together. It’s to hard to give a definite answer as to how you can substitute it straight across the board. The neat thing about date paste is that you can thin it and make a syrup out of it to put on ice creams, cakes, pancakes (raw or cooked), etc. It is great in smoothies as well. Or as a spread on breads or crackers. LOVE the stuff!! Have a great evening, amie sue

  7. Helane says:

    Hi beautiful site: I have two questions: 1. I’ve seen other recipes for date syrup that require cooking the dates down and just using the liquid and then thickening the liquid. Do you know if a recipe calls for 1 cup of date syrup would your recipe work for just thinking the date paste or do you think the recipe is expecting a more concentrated date syrup? 2. How much date paste is equivalent to a cup of sugar, is it a one to one comparison for baking purposes? Thank you!

    • amie-sue says:

      Thank you Helane…

      I really don’t know the answers to your questions Helane. I don’t do much “baking” so I am not sure how the ingredient responds along with other ingredients. It would also depend on what is being made, what the consistency is suppose to be and what the level of sweetness is suppose to be. Sorry that I can’t help much here. amie sue

  8. Cheynne says:

    I keep making batches of date paste, and keeping it in a glass jar. It always develops a very alcohol-y, fermented smell in less than 2 weeks, so I throw it away and start over. Am I doing something wrong?

    • amie-sue says:

      I am not sure what or if you are doing anything wrong. But if I were you, only make what you need or know that you will eat within a shorter time period so you don’t keep wasting it. amie sue

  9. [...] 1/2 oz date paste (weight) = 1/4 [...]

  10. Dagmar says:

    I made the date paste but it turned very liquid, I made it in my Vita Mix,

    • amie-sue says:

      It sounds like to much water was added. Just add a few more dates until it reaches the consistency that you want. It is not an exact science when making raw foods. With date paste it can differ due to how the dry or how moist the dates are when you even begin the process. Have a great weekend, amie sue

  11. Holly says:

    Which bread is pictured here with the date paste? Thanks!

    • amie-sue says:

      Hi Holly… aah that bread! I haven’t shared the recipe YET. I will soon. amie sue

    • kate says:

      I must not be seeing the bread pictured with the date paste……is there really bread there??? hummm….well, what i wanted to post was…to make a nice smooth date paste, soak the dates in the water until they are soft…much easier to blend up. I like the idea of a squeeze of lemon.

  12. Elzbieta says:

    I m in love with not only your recipes but also your utilities/containers/ decoration. Where dd you get that so small cutie containers size :)

  13. amanda says:

    Hello Amie*Sue!
    Another keeper for the books! :D
    Excited to make gingerbread people with this!!

    I just wanted to leave a helpful comment to those ready to get pasted : It sucked to make this in my food processor. There wasn’t enough ingredients to reach the blade, so once the dates broke down there was no way to make the little bits grind down as beautifully as they do in your pictures. All the stopping and scrapping did little good.
    It may work better in the blender, or double the recipe for more volume.
    Still tastes great! and I’m sure it will work just fine too. But I strive for perfection ;)
    Thanks again for sharing !
    ~Amanda

    • amie-sue says:

      Good evening Amanda,

      Thank you for sharing. :) Doubling the batter is helpful in some machines for sure. When I make date paste, I made large quantities these days. I use what I need and then freeze the rest. It keeps beautifully. It doesn’t freeze hard so it makes it great for taking it out and scooping out what is needed.

      Have a great day Amanda! :) amie sue

  14. Lyn :] says:

    Howdy, this tastes so good!!! I needed to make some up tonight, for a recipe from a dear friend . I had to pry the bowl out of my hand….it just wouldn’t release it!!:] It’s very yummy, and it reminds me of date pinwheel cookies that I had as a little girl!! Yum!!! I best get to bed as it’s 1 a.m. , but my dehydrator is humming, and I am gonna have visions of me eating my cookies in the morning for breakfast in my head!!! :] Thank you!!!!! Lyn :]

    • amie-sue says:

      Yes, date paste is addictive. Date are addictive! lol How did the cookies turn out? I hope you didn’t stay up too late young lady! hehe Happy Valentine’s Day! amie sue

  15. Stella says:

    Hi there, love love love your website. Just wondering how many cups of date paste this recipe makes? Thanks :)

  16. MG says:

    Are there other fruits that work as comparable substitutes in texture and sweetness? A friend juat shared your twizzler recipe but I can’t have dates. Thanks for the recipes and any help on this!

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