Date Paste
Updated Aug 18, 2026
Homemade date paste made from two ingredients, no sugar added. It keeps for weeks in the fridge and works as a natural sweetener in all kinds of recipes.
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Ever since I was little, date paste has been a staple in our kitchen, especially around the holidays when we’d make traditional Lebanese treats like maamoul. To me it’s never really been just a sweetener, it’s kind of a piece of home, and the smell of it takes me straight back to my mom’s kitchen. What surprises people is how little there is to it. Real date paste is literally just dates and water, no sugar, no additives, nothing else, which is exactly why I’d rather make my own than buy it.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
Medjool dates are what I always reach for when making date paste, and it’s worth being specific about that. They’re soft and caramel-like to begin with, so they blend down into a paste much more easily. When I’ve made it with drier varieties like Deglet Noor, they needed a longer soak and more water to get anywhere close to the same texture, so if that’s all you have, plan for that.
The soak is the step you can’t rush, even though the recipe itself is barely anything. Dates that haven’t softened enough stay stubborn and grainy in the blender and never fully come together. An hour or two in warm water is what gets them soft enough to blend into that peanut butter consistency. I also save a little of the soaking water rather than dumping it all, so I can add it back a tablespoon at a time if the paste is too thick.
One small thing I always do is double-check the dates for stray pits, even when the bag says pitted. It only takes one to nick a blender blade, so I give each one a quick squeeze first. And keep in mind the paste firms up once it’s chilled, so if it stiffens up in the fridge, a splash of warm water stirred in brings it right back to a spreadable texture.
Happy Cooking!
– Yumna
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Date Paste Ingredients
- Dates: I use pitted Medjool dates because they’re soft and blend really well for date paste. You can use other types of dates like Deglet Noor. Avoid dates with sugar crystals on the surface, because this can indicate they’re not fresh. If I’m pitting them myself, I always double-check each one before it goes into the bowl. A stray pit can damage a blender or food processor.
- Water: Use enough warm water to completely cover the dates while they soak.
How to Make Date Paste
These photos show how to make Medjool date paste in a blender, from soaking the dates to getting that thick, smooth consistency. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Date Paste Recipe
1. Cover the dates with water
Place the pitted dates in a bowl and pour in enough warm water to completely cover them.
2. Soak dates until soft
Let the dates sit in the warm water until they’re noticeably softer and plumper. This makes them much easier to break down once they hit the blender.
3. Add dates to a blender
Drain the dates and add them to a blender or food processor. I like to keep some of the soaking water nearby in case I need it in the next step.
4. Blend the date paste
Blend until the dates break down into a smooth, thick paste with a consistency similar to peanut butter. If it’s too thick to keep blending, add water 1 tablespoon at a time and scrape down the sides as needed.
Full Date Paste Recipe
Date Paste Recipe
Ingredients
- 1 cup pitted Medjool dates
- Warm water for soaking
Instructions
- Place the pitted dates in a bowl and add enough warm water to cover them. Soak for 1–2 hours.
- Drain the water from the dates. Place the drained dates in a blender or food processor and blend until you reach a smooth and creamy consistency like peanut butter. If the mixture is too thick, you can add a tablespoon of water at a time. Stop the blender or food processor occasionally to scrape down the sides.
- Transfer the date paste to a clean, airtight container. Store it in the refrigerator for up to 6 weeks.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add vanilla: I like adding 1 teaspoon of vanilla extract if I’m using the date paste in sweet recipes.
- Add cinnamon: Blend in ½ teaspoon of ground cinnamon for oatmeal, toast, or other breakfast recipes.
Recipe Tips
- Give the dates enough time to soften. The softer they are before blending, the easier it is to get a smooth paste without adding a lot of extra water.
- Drain well. Draining the dates thoroughly is just as important as it is to soaking them. Drain dates well to prevent the paste from becoming too watery. You can always add more water, but you can’t remove it from the paste.
- Stop and scrape down the blender. With such a small, thick mixture, some of the dates can stick above or underneath the blades. I stop a few times and scrape down the sides to make sure the texture is smooth.
- Adjust the consistency for how you plan to use it. I keep it thicker for baking or spreading and add a little more water when I want something to stir into oatmeal or smoothies.
Troubleshooting
The dates probably need more moisture or more time to blend. I stop the blender, scrape down the sides, and add 1 tablespoon of water before blending again. If there are still noticeable pieces of dates, I keep blending and scraping until they break down.
This usually happens if you add too much water while blending. I recommend starting with the drained dates and adding water only 1 tablespoon at a time. If mine ends up thinner than I wanted, I usually save it for smoothies or oatmeal where the consistency matters less.
The dates may not have soaked long enough, or the blender may need a little help moving such a thick mixture around. I scrape down the sides and keep blending, adding just enough water to help the blades catch everything.
You can, theoretically, make date paste without soaking the dates first. However, I don’t recommend that, as the paste will not be as smooth. During the soaking, the dates absorb the water, causing them to expand. This moisture will help create a smooth, velvety date paste.
Comments
If I want to make this to use for maamoul, should I stop blending before it gets to the peanut butter consistency? In the cookie recipe, your date balls look a bit more solid? Or will putting in the fridge after make it more solid?
Yes, I would recommend not overblending in that case so it stays thick. For my cookie recipe, I used store-bought date paste which I think is easier for maamoul, but you can also make it yourself using the date paste recipe.
Hi, what can date paste be used for? Thanks. Ellen
My favorite way to use it is in these cookies.
This looks delicious & so easy to make. Thank you!
I love that you have a video and link to all the tools needed to complete the recipe.
Thank you!
So glad it was helpful!