Updated: Apr 25, 2020
Who would have thought these small wrinkly little fruits would pack such a powerful punch. Their popularity can be attributed to their versatility and nutritional impact. Dates are loaded with nutrients, rich in antioxidants, fibre and drumroll please…. their gluten free, dairy free and vegan friendly.
Quick note, because they are a dried fruit, they are a bit higher on the calorie side. Nevertheless, their an excellent natural sweetener, available all year round, easy on the wallet and a great accessory to your daily diet. I use it my baking, on my ice creams, yogurts and even in salad dressings, typically 1 tablespoon of date paste is enough if the recipe calls for 1 tablespoon of sugar. The type of dates you choose is really a personal preference but if this is your first time, I recommend the Medjool dates as their usually available in local grocery stores or bulk food stores and pitted. If you have the time, I recommend you soaking your dates overnight – this will help to plump them up and sweeten the water you will be using during the blending process. Now let me show you how easy this really is.
2 ingredient date paste
Preparation: 5 minutes
Cook Time: none
Yields: 1-1/2 cups
Author: the peckish palate
· 2 cups of Medjool dates (or your preference)
· 1/3 – 1/2 cup water
1. Place your dates in a bowl and cover with water overnight. Strain the dates, keep the water they were soaking in. Add your dates to a food processor and start with a 1/3 cup of the date water and slowly add more liquid until your paste is a smooth thick paste like consistency.
2. Store in an airtight container in the fridge up to 1 month. But I guarantee it won’t last that long.