This sweet and creamy homemade date paste recipe is a nutritious natural sweetener perfect for spreading, dipping or baking in your favorite recipes.
- 12 ounces (340 grams) large pitted Medjool dates (about 22 pitted dates = 2 1/4 cups)
- 2 cup boiling filtered water for soaking (reserve 1/4–1 cup for blending)
- Place dates in a 4-cup measuring cup and cover completely with boiling filtered water (about 2 cups). Let dates soak at least 20 minutes. For even better results (think creamier less gritty), let them soak overnight. If you soak overnight your water does not need to be boiling. Just use regular filtered water and place in the refrigerator overnight.
- Process dates with one cup of the filtered water used for soaking in a high-speed blender or food processor on the highest speed for at least one minute until creamy and smooth. The longer you let the motor run the better. If you want a thinner paste add more of the soaking water. For a thicker paste reduce the water. You can discard whatever soaking water you do not use.
- Transfer date paste to a mason jar or airtight storage container and store sealed in your refrigerator for up to two weeks. This recipe makes a little over one cup of date paste depending on your dates and how much water you use.
You can add a pinch of salt if desired.
For a thicker paste use less water. If you do this soak the dates for longer (preferably overnight versus the quick boiling soak). You will need a high powered blender and might need to stop to scrape down the side a couple of times. I wouldn’t recommend using less than 1/4 cup reserved water.
- Category: Sweetener
- Method: None
- Cuisine: American
Keywords: date paste, date paste recipe, easy date paste, date sweetener