How to make date paste and use it for a variety of sugar-free baking and recipes – just ONE ingredient and hundreds of uses for this date paste recipe!
I’ve spent a lot of time in my kitchen the past few months, even more than usual – and it was a lot, to begin with. Within that time, I’ve been baking much more than usual and turning to dates as a natural sweetener time and time again. As a time-saver, I’ve decided to share this quick, one-ingredient DIY on how to make date paste/date purée.
Date paste can then be used in a variety of ways for sugar-free baking and lots of other recipes. In fact, I use dates frequently to sweeten recipes, including smoothies. While the process isn’t exactly long or anything – when blended along with other ingredients dates can be a bit chunky. Plus, when using it for baked goods, it means lugging out the blender/food processor every single time.
By making a jar of this date paste, it is perfectly smooth and waiting to be added to recipes – no additional blending required. Plus, as natural sweeteners go, dates are a great option as they are packed with various benefits including being high-fiber, low GI, a source of antioxidants, and various minerals/vitamins.
Tips & Variations on the date paste recipe
- I prefer to use Medjool dates for this recipe as they are large, soft, sweet and delicious. However, you can experiment with other varieties – just note that they differ in size and taste. Just aim for softer (and sweet) varieties.
- The number of dates needed will differ depending on what variety you’re using, their sizes etc. For me, each date was around 19-20g with the stone. I used 26 dates (at 540g with pits and 505g without) to make 1.5 cups of paste. So, you’d need around 170g of dates (without their pits) per 1/2 cup of date paste.
- Many recipes will call for either soaking the dates in boiling water (to help them blend) or even soaking them in hot water PLUS adding dates and water to the blender. If you use a high-speed blender, then the water shouldn’t be necessary, AND the paste will last longer. However, if you have issues blending the dates alone, then a tiny amount of boiling water may help or pre-soak the dates for 30 minutes before blending.
How to use date paste in baking & as a sugar substitute
Substituting date paste for sugar isn’t an exact science. As a rule of thumb, I trend to use a 1:1 ratio of date paste instead of refined sugars (i.e. white sugar).
When replacing liquid sweeteners like honey/syrup, I tend to use slightly more date puree, i.e. 2/3 cup paste for 1/2 cup syrup, for instance. However, in some cases, I’ve found I need a 2:1 ratio, i.e. 1 cup date paste to 1/2 cup maple/syrup.
Dates aren’t as sweet as sugar and are also a different texture. When using date paste within baked goods, it can affect the texture, making baked items a little softer and not as sweet – as dates have a slightly caramel-like malty flavor. So just be aware of this when you begin to use it.
It’s also worth noting that, while dates contain healthier sugars, they are still high in calories. If this is something you actively keep an eye on then, be aware not to get too heavy-handed with the date paste.
How to Make Date Paste :
What’s needed:
- Dates – I used 26 pitted Medjool dates (505 grams). That yielded 1.5 cups paste for me.
How To Store:
How to use date paste:
There are a variety of uses for date paste.
- As previously mentioned, it can be used for a whole variety of baked goods, including cookies, cupcakes, muffins, cakes, brownies etc.
- The paste can also be added as a natural sweetener to smoothies and coffee drinks.
- Spoon some over a parfait, overnight oats, porridge etc.
- Mix with nut butter and a pinch of sea salt for a vegan ‘salted caramel.’
- Spread over your morning toast – yum.
I also have a variety of recipes on this blog post where I had previously used dates to blend into a paste – which can easily just be swapped with the date paste now, i.e.
- Salted Caramel & Raspberry Vegan Magnum Ice Creams
- Healthy Salted Caramel Overnight Oats
- Vegan Chocolate Smoothie Bowl Recipe
- Healthier Homemade snickers Bars (Vegan)
- Healthy Vegan Twix Bars
I also use dates to blend into my tart bases and work as the ‘binding’ agent, so these can also easily be swapped out with the ready-made paste instead.
What can I use date stone pits for?
The Date Paste Recipe:
How To Make Date Paste
Equipment
- Blender/Food processor
Materials
- 26 Dates pitted (505 g)
Instructions
- If using un-pitted (whole) dates, first remove the stones.
- Then add the pitted dates to a high-speed blender/food processor.
- Blend until smooth and paste-like. It's very important to give the food processor a break every couple of minutes so it doesn't struggle or heat up. As the dates are quite sticky and with very little water content, it will take a bit of time to achieve the smooth paste. Just stop for a moment if your blender heats up, give it a short rest and then continue.
- The date paste is ready when you achieve a smooth homogeneous mixture.
- Store the date paste in an airtight container. I have to be honest, my jar of date paste has never lasted long enough to 'go bad'. When stored in an airtight container within the fridge I've had it in there for 2-3 months with no issues. Storing it in the freezer can be up to a year ( or possibly longer).
Video
Notes
* The number of dates needed will differ depending on what variety you're using, their sizes etc. For me, each date was around 19-20g with the stone. I used around 26 dates (at 540g with pits and 505g without) to make 1.5 cups of paste. So, you'd need around 170g of dates (without their pits) per 1/2 cup of date paste.
* Many recipes will call for either soaking the dates in boiling water ( to help them blend) or even soaking them in the hot water PLUS adding dates and water to the blender. If you use a high-speed blender then the water shouldn't be necessary AND the paste will last longer. However, if you have issues blending the dates alone then a tiny amount of boiling water may help or pre-soak the dates for 30 minutes prior to blending. How to use date paste in baking & as a sugar substitute Substituting date paste for sugar isn't an exact science. As a rule of thumb, I tend to use a 1:1 ratio of date paste instead of refined sugars ( i.e. white sugar). When replacing liquid sweeteners like honey/syrup, I tend to use slightly more date puree i.e. 2/3 Cup paste for 1/2 cup syrup for instance. However, in some instances, I've found I need a 2:1 ratio i.e. 1 cup date paste to 1/2 cup maple/syrup. Dates aren't as sweet as sugar and are obviously also a different texture - which can affect baked goods. When using date paste within baked goods it can affect the texture, making baked items a little softer and not as sweet - as dates have a slightly caramel-like malty flavour. So just be aware of this when you begin to use it. It's also worth noting that, while dates contain healthier sugars, they are still high in calories. If this is something you actively keep an eye on then, be aware not to get too heavy-handed with the date paste.
Can’t wait to try this!
Can you use dried dates or does it have to be fresh?
That’s a very good question! I’ve only ever made this date paste with Medjool dates, which are ‘fresh’. However, I would imagine that it would work with dried dates too. They will most likely need to add the ‘soaking’ step though, to make them easier to blend.