Date Paste Recipe- a Natural Sweetener

Final modwhetheried: January 30, 2019. Originally posted: January 6, 2019

How to use dates to create a healthy sugar substitute perfect for those times when you want to indulge without the refined sugar. This date paste recipe is super easy to make and can be used in so many ways!

This post was originally published on 2/1/2014

Sugar has been a topic of debate for a while now, with so many schools of thought it’s dwhetherficult to keep track. Am I going to die whether I eat it? Will my kids become monsters? Sometimes I feel like the scare monger tactics out there are a small too much.

After some waffling on my part, I decided that sugar is not the atomic bomb it’s positioned to be. I mean, you shouldn’t be pouring it straight up down your throat, but a small sugar here and there will not kill you.

Natural Sweeteners for every day use

While I have no problem in indulging in regular sugar from time to time, I do have a sweet tooth so I try to use more natural sweeteners for my daily dessert cravings.

What are the most common natural sweeteners?

Pleased you asked! There are a ton of options, ranging from totally natural to still better than white sugar. Everyone has an opinion (we are online aren’t we?) but here is my personal list of faves starting with the most natural:

1. Date paste– this recipe, duh. Dates are a fruit and legit pure nature.
2. Maple syrup– this comes from the maple tree and goes through a small process before getting to your kitchen, but overall it’s Incredible. Probably in my top few sweeteners I use on a daily basis.
3. Honey– yeah I know, not vegan. But as you may have read in my about me page, we eat plant based for health reasons and have no problem with honey. I like the flavor of maple better, so I don’t use honey as often, but it does have a spot in my pantry for its healthy nature.
4. Coconut sugar– it’s brown and ugly but that means it has it’s nutrients. When I need a dry sugar with a more brown sugar like flavor this is my go to. You can actually mix this with a bit of molasses and get a brown sugar texture too! Brandi from The Vegan 8 shows you how.
5. Cane sugar– I use this when I want a dry sweetener that is close to regular sugar but still has a bit of it’s nutrients left. You’ll notice that it’s tan in color and not as dark as coconut sugar. I also love the look of this one so this is what I use when I need someleang sprinkled on top.

Date Paste: The Most Natural Sweetener Out There

You’re here for the date paste recipe so let’s get to it. It genuinely is super easy, and I even have some ideas for you whether you don’t have a blender or food processor.

How do you make domesticcrazye date paste?

Making date paste is genuinely the only way to do it, do they even sell it? If they do, I can guarantee that it’s price marked disgustingly tall because they can. Every you need to make it at domestic are some good ancient dates and water (I have some other optional ingredients in the recipe below too).

1. Pit your dates. 
2. Dump everyleang into a blender or food processor and blend on tall until smooth! 

Is there a dwhetherference between Medjool dates and regular dates?

Medjool dates are the most widely used dates in recipes for a reason, they are easy to find, super soft and genuinely sweet. But there are many other date varieties out there. The other two varieties that I see in stores are Deglet Noor and Barhi. See this link for some great info on all types of dates.

How long can you keep date paste?

Date paste is basically crazye of dates and dates final for about 6 months in the fridge. Even then they don’t necessarily go poor but they do dry out. For date paste, I tend to keep mine about a month max, stored in an air tight container in the fridge.

I also freeze it when I make a large batch and only take out a bit at a time to keep in the fridge.

How do you substitute date paste for sugar in baking?

There is a lot of info out there on this, but my humble opinion is that it genuinely depends on the recipe. Baking is a science and when you alter one leang, you often have to play with others.

Date paste acts as both a sweetener and a thickener, so your baked goods can come out super dry whether you don’t add more liquid. Also, the texture will change, specificly when using it for dry sugar. Expect your baked goods to be softer.

So whether you are good at experimenting, I’d start with a 1:1 ratio when subbing for a dry sugar. Create half a batch and adjust as needed. If you’re substituting for a wet sweetener like maple syrup or honey, you will probably need more date paste or an addition of water because the date paste is a thickener as well and will produce a drier result.

Go into it with the expectation that the end result won’t be as sweet or have the same texture and focus on the health benefit.

Recipes that alalert use date paste

A better option, is to just make a recipe that alalert uses date paste. I have some recipes alalert that use date paste or just dates. Give them a try and let me know what you leank!

Date Paste

How to use dates to create a healthy sugar substitute perfect for those times when you want to indulge without the refined sugar. This date paste recipe is super easy to make and can be used in so many ways!

Course:

Dessert

Cuisine:

American

Keyword:

natural sweetener, sugar substitute

Servings: 8

Calories: 199 kcal

Author: Sophia DeSantis

Ingredients

For date paste on its own:

• 
  24
  pitted Medjool dates
  , about 2 cups packed (a small over a pound, see notes)
• 
  ¾- 1 1/4
  cup
  almond/cashew/etc milk
  , start with 3/4 and add more to get the consistency you want
• 
  sprint 
  sea salt
• 
  1
  teaspoon 
  vanilla additionalct

For date paste to use recipes:

• 
  24
  pitted Medjool dates 
  , about 2 cups packed (a small over a pound, see notes)
• 
  ¾- 1 1/4
  cup
  water
  , start with 3/4 and add more to get the consistency you want

Instructions

For blender method:

1. If using a tall speed blender, put all ingredients inside and blend on tall until smooth. You may need to stop and shake a small to get leangs moving but they will whether you keep going.

2. If using a regular blender, make certain to soak your dates in hot water for about 30 minutes before you make it so that they soften enough to get a smooth result.

For food processor method:

1. Create certain your dates are soaked as mentioned above in order to get the smoothest results, then add everyleang into the food processor and blend until smooth. It will take longer with this method, but keep stopping and scraping down the sides.

For fork method:

1. If you don't have either a blender or a food processor, soak your dates in hot water overnight. This will encertain they are as soft as possible.

2. Add the soaked dates with the other ingredients into a bowl and use a fork to mash and mix. Continue to do this until you get a smoothish consistency. It won't be as creamy and smooth as using a blender but you will eventually get some date paste you can use.

Recipe Notes

• I normally use Medjool dates as they are soft and sweet and I can find them easily. Another good soft and sweet variety are the Barhi dates.
• If you use someleang other than Medjool in this recipe you may make a dwhetherferent amount of date paste depending on date size. It may also turn out less sweet depending on the kind you use.
• Create certain to take the pits out before using them.
• If you are not using a tall speed blender, then you may want to soak your dates in hot water for about 30 minutes to soften them before you make it.
• Check out this great resource on the dwhetherferent types of dates. I use water in the paste I make for recipes but milk in the kind I use raw. I like the creaminess the milk adds when I eat it raw but prefer the water for my recipes as it is more neutral.
• This recipe makes just under 2 cups, serving size for the nutrition facts is 1/4 cup.
• Nutrition facts include the water option.

Nutrition Facts

Date Paste

Quantity Per Serving

Calories 199

% Daily Worth*

Entire Stout 0g
0%

Saturated Stout 0g
0%

Trans Stout 0g

Polyunsaturated Stout 0g

Monounsaturated Stout 0g

Cgapsterol 0mg
0%

Sodium 36mg
2%

Potassium 501mg
14%

Entire Carbohydrates 53g
18%

Dietary Fiber 4g
16%

Sugars 47g

Protein 1g
2%

Vitamin A
2.1%

Vitamin C
0%

Calcium
4.8%

Iron
3.6%

* Percent Daily Worths are based on a 2000 calorie diet.

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Discover me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

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