Date Paste Recipe
This easy homemade date paste uses just Medjool dates and water. Blend it until smooth, then keep it in the fridge for oatmeal, smoothies, baking, and snacks.
Servings: 12 servings
Equipment
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.
Notes
My Top Tip: If you add water to the blender, add it very slowly. I always start with the drained dates and only add water if the mixture needs it. It's easy to thin date paste, but once too much water goes in, it's much harder to get that thick consistency back.
Storage: Transfer the date paste to a clean, airtight container, pressing down to remove any air pockets. Store in the refrigerator for up to 6 weeks.
Freezing: Transfer date paste into a freezer-safe container, allowing enough room for expansion, and freeze for up to 6 months. You can also freeze in smaller portions like ice cube trays and use as needed.
Nutrition
Serving: 2tablespoons | Calories: 35kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.004g | Sodium: 0.2mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.05mg | Calcium: 5mg | Iron: 0.1mg
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