So, during my no added sugar challenge, I was working hard to find ways to still gently sweeten some of my smoothies (spinach + raw cocoa powder + avocado does not a yummy smoothie make), and to satisfy make desire/craving for baked goods, since nearly everything in the store, even simply bread and crackers, seemed to contain sugar. So…for smoothies, I tried dates. But, my blender isn’t really strong enough to handle the whole dates so well, leaving uneven sweetness and little chunks of chewy date. Not horrible, but not awesome, and certainly not versatile. Then, inspiration struck – DATE PASTE! Easy to make, naturally sweet from lovely dates, smooth, creamy, numerous applications.
It was a major success. I made pumpkin muffins sweetened only with date paste. I made smoothies that were creamy and perfectly sweet. I even adapted my chocolate avocado pudding recipe to use the date paste – awesome! And, I even used a bit in my pizza sauce in place of the pinch of sugar with absolute success.
This recipe is simple, easy to use, and a great way to incorporate more nutrient-rich dates and less processed sugars in your diet. For baking substitutions, I’ve done a direct substitute in the few cases I’ve tried it (i.e. 1/3 cup date paste for 1/3 cup sugar), with success. Be aware, however, that the date paste is best used for baked goods that already have a soft final texture – muffins, lightly sweetened cakes – for cookies or something of that nature, the date paste is likely to alter the final consistency, making them softy and cakey, rather then giving them that browning on the exterior. I have not tried the paste in brownies yet, but suspect it would work pretty well. I would try the batter before baking to see if you need/want to add more to make it sweet enough.
Date Paste
Makes a little over a cup; easily altered based on the amount of dates you use
Medjool Dates, pitted
Water
Take dates, smush them into a small container, like a mason jar, and then fill with water. Let set for a few hours to soak, or up to overnight. Dump out the water into a small bowl or cup; set aside. Pour the soaked dates into a food processor. Begin to processing, allowing the dates to get nice and soft, smooth. Drizzle in the date-water a little at a time, just to keep things moving and encourage the dates to turn into a soft, fluffy, smooth paste. Keep processing, adding bits of water at a time, until your final paste is completely smooth, but still thick, not watery or runny. Store in an airtight container/mason jar in the fridge for up to 2 weeks. It will probably last longer…just smell it before using. If it smells fine, it almost certainly is.
This recipe is simple, easy to use, and a great way to incorporate more nutrient-rich dates and less processed sugars in your diet. For baking substitutions, I’ve done a direct substitute in the few cases I’ve tried it (i.e. 1/3 cup date paste for 1/3 cup sugar), with success. Be aware, however, that the date paste is best used for baked goods that already have a soft final texture – muffins, lightly sweetened cakes – for cookies or something of that nature, the date paste is likely to alter the final consistency, making them softy and cakey, rather then giving them that browning on the exterior. I have not tried the paste in brownies yet, but suspect it would work pretty well. I would try the batter before baking to see if you need/want to add more to make it sweet enough.
Date Paste
Makes a little over a cup; easily altered based on the amount of dates you use
Medjool Dates, pitted
Water
Take dates, smush them into a small container, like a mason jar, and then fill with water. Let set for a few hours to soak, or up to overnight. Dump out the water into a small bowl or cup; set aside. Pour the soaked dates into a food processor. Begin to processing, allowing the dates to get nice and soft, smooth. Drizzle in the date-water a little at a time, just to keep things moving and encourage the dates to turn into a soft, fluffy, smooth paste. Keep processing, adding bits of water at a time, until your final paste is completely smooth, but still thick, not watery or runny. Store in an airtight container/mason jar in the fridge for up to 2 weeks. It will probably last longer…just smell it before using. If it smells fine, it almost certainly is.