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Date Paste

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~ raw, vegan, gluten-free, nut-free ~

Date 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.

If you are looking for a quick and easy gift idea… How about packing it up in a glass jar and gift it alongside a loaf of bread or a bag of fresh organic apples?

Making a batch and keeping it in the fridge makes it really convenient when needing a sweetener on the stop.  It will keep for 2-4 weeks in the refrigerator.  Be sure to date your container as to when you made it, so you know the approximate expiration date.  I use masking take and a black Sharpie. Blessings, amie sue


Yields 2 1/4 cups


  1. Remove the pits from the dates and inspect them
    • 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.
    • As you pit the dates, create a pile of the pits and a pile of the dates. Don’t automatically toss into the blender or food processor. Once done, double search through the pitted dates to make sure that you didn’t accidentally toss a pit in that direction. It’s easy to do as it is a mindless activity. This will prevent accidental pits from getting into your recipe and ruining it.
  2. Soak the dates in enough warm water to cover them.  Allow them to soak for at least 15 minutes, just long enough to help soften them.
    • Once done soaking, drain the water and hand-squeeze the excess water from them.
  3. In a high-powered blender or food processor, combine ingredients and blend until completely smooth.
    • If needed, you can add small amounts of water if you want to create a thinner paste.
    • Another version that doesn’t require a blender or food processor is simply mashing the dates up by hand or with a mortar and pestle, no soaking, no adding water.
  4. Will keep 2-4 weeks in the fridge.
  5. 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 an excellent way to get your kitchen raw food ready.  The more food prep you do in advance, the better you eat!

52 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! 2 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. tanya says:

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

  4. 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:


      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

  5. 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

  6. 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

  7. 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

  8. 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.

  9. 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 :)

  10. 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 !

    • 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

  11. 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

  12. Stella says:

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

  13. 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!

  14. suzie says:

    ami-sue, in your ingredient list, you list 1 cup of water and 2 cups of dates, but in a question at the beginning of this stream, about how many cups of dates, your answer is 1 cup. Would you please clarify for me. I am wanting to play with your rolo recipe and don’t want to make a costly mistake. Thank-you, Suzie

    • amie-sue says:

      Please discard the earlier comment that I had left years ago.. that was a typo. Make the recipe as indicated, 2 cups of packed dates, 1 cup of water, etc. I hope this clears things up :) Let me know. Have a great weekend! amie sue

  15. Shelly says:

    Can’t wait to try this recipe. But I was wondering if you could tell me the knife information (brand, style, etc) ? It is absolutely beautiful !

    • amie-sue says:

      Hello Shelly, I have several of those knives. I have picked them up at antique shows. There isn’t a name or brand on it. Sorry! Have a great evening. amie sue

  16. Penelope says:

    LOVE your site, A.S,
    Excuse abreviation. I don’t type well & don’t want to awaken my husband this early.

    • amie-sue says:

      I understand.. it’s funny how loud typing can be when you want to be quite. hehe Have a blessed and joyous holiday season Penelope. Keep in touch. amie sue

  17. Kamil says:

    thank you very much for your ideas, what do i add to the date paste as a preservative to keep it fresh for a longer time period, without keeping it in refrigerator.

    • amie-sue says:

      Hello Kamil,

      Not sure Kamil. I keep mine in freezer. It will keep a year and it doesn’t freeze solid. I am sure that if you just blended dates and didn’t ANYthing else, that it would keep for some time… not sure how long without sending it off to be tested for an expiration date. Blessings, amie sue

  18. abdul wahhab says:

    Dear Maria
    i notify that the life shelve for the dates paste from 2-4 weeks,i know that dates will stay preserve for 1 year at room temperature.how i can increase the expiry date for dates paste??should i add dates syrup instead of water in the blender or processor

    • amie-sue says:

      I am not real sure Abdul. I had some date paste that I made without anything in it, ferment on me at room temp after a week. Date paste freezes perfectly and doesn’t get hard, so that is my way of preserving it. Blessings, amie sue

  19. Hi Amie Sue,
    I am so glad you warn people to inspect their dates! I had never thought of that so, of course, never did. I started doing that after your warning and one time did come across some kind of bug eggs. Bleah! That was enough. Now they are always checked.

    • amie-sue says:

      I know just what you mean, I cringe when I think about how many I popped into my mouth whole, not knowing this info. lol I check figs too. Thanks for sharing. Blessings and have a wonderful holiday. amie sue

  20. abdul wahhab says:

    dear sir

    i notify that life shelf of dates paste 1-2 weeks in refrigrator.
    is there any way to preserve the dates paste more than 3 months??like adding citric acid ??

  21. Tom Bolt says:

    I make a snack of this but include prunes, apricots and quarter cup of cystralized ginger, When blended, I mix in peta seeds, sunflower seeds, coursely chopped cashews, walnuts and pecans. At times when available I include coconut. Once everything is blended I make into balls, and dust as light as possible with pwdr sugar but I prefer using coconut flour or almond flour.

  22. chris says:

    This is a test.

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