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Date paste is a simple way to sweeten recipes using just dates and water. It blends into a thick, smooth paste that works really well in baking, snacks, or even stirred into oatmeal.
I use date paste all the time, especially when I want to keep things simple and a little more wholesome. It’s one of those things I like to keep in the fridge so I can quickly add it to oatmeal, smoothies, or baked goods without thinking twice. It just makes everything a little easier. Date paste is great option when you want something naturally sweet without using refined sugar.
If you love dates, then you are going to love my date walnut cake and these date cookies that are made with just 2 ingredients.
Recipe Overview
Ingredients Needed
All you need is 2 ingredients to make this homemade date paste! Here is what you’ll need to make it:
- Medjool dates: This is my preferred type of date, but you can also use other date varieties (see details below for different types of dates). You’ll need about 1 lb of dates or 20-24 pieces. Do not forget to remove the pits.
- Water: This will make the date paste smooth and easier to blend into a paste.
How To Make Date Paste
Also known as Date Caramel, below is a step-by-step process on how I made this date paste recipe.
Prepare the Dates: Start by adding one pound of pitted Medjool dates (about 20-24 dates) to a food processor fitted with an “s” blade.
Add Water and Blend: Pour 1/4 cup of water into the food processor with the dates. Process the mixture until it forms a smooth and paste-like texture. Remember to pause every 30-60 seconds to scrape down the dates from the sides for even blending.
Adjust Consistency: If the date paste is too thick, gradually add one tablespoon at a time of the remaining water and blend again until you achieve your desired consistency. This ensures you have the perfect texture for your recipes.
Recipe Tips
- Store the date paste in an airtight container or glass jar in the fridge for up to 2 weeks and use as needed.
- Use soft dates for the best texture (Medjool works great) If your dates are dry, soak them in warm or hot water for 30-60 minutes first
- Start with a little water and add more as needed to get the right consistency
- Blend until completely smooth for the best results
Date Paste vs Date Syrup
I can see how this can be confusing for some. Just know that both are made from dates, but they work differently.
Date paste is thick and smooth and it’s made by blending whole dates. It has more fiber and works best in baking or in recipes where you need structure.
Date syrup is thin and pourable, similar to honey. It’s best for drizzling or stirring into drinks.
The quick rundown:
- Date paste – It’s thick and best for baking
- Date syrup – Its liquid and best for drizzling
Bottom line is, if you’re baking, use date paste. For quick sweetness, go with date syrup.
Types of Dates
- Medjool Dates: These are my go-to. They’re soft, a little sticky, and naturally sweet with that caramel flavor. Perfect for snacking or blending into recipes.
- Deglet Noor Dates: A bit firmer and not as sweet. I like using these when I don’t want things overly sweet, especially in cooking.
- Barhi Dates: These are softer and almost creamy. They’re usually eaten fresh and have a really rich flavor.
- Halawi Dates: Softer with a lighter sweetness. They have a subtle butterscotch flavor and are easy to snack on.
- Dayri Dates: Darker and a little more firm. Still sweet, but they hold their shape better in recipes.
- Zahidi Dates: Less sweet and a bit chewy. Good if you want something more mild and not too rich.
- Aseel Dates: Usually dried with a deeper flavor. These work well in baking and traditional desserts.
Common Questions
If your dates are a bit hard, soak them in hot water for about one hour. Drain the water and blend or process until you get a soft paste.
Store your date paste in a lidded jar. It will keep in the fridge for about 1 to 2 weeks.
Yes, you can freeze it in small portions and thaw as needed. It will last up to 2 months.
Yes you can, but softer dates like Medjool give the best flavor and texture which is what I prefer using.
It’s great in cookies, muffins, energy bites, smoothies, cakes, and even oatmeal.
Not exactly. Date paste adds moisture, so you may need to adjust the liquid in your recipe.
You May Also Like
- Cottage Cheese Chocolate Pudding
- Homemade Celery Juice
- Chocolate Chip Granola Bars
- Bechamel Sauce
- Homemade Catalina Dressing
- Strawberry Cheesecake Dip
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Date Paste Recipe
Ingredients
- 1 pound Medjool dates, 2 cups tightly packed, or about 20-24 dates, pits removed
- 1/4 cup water, or 1/2 cup depending on the thickness you prefer
Instructions
- Start by removing all the seeds from the dates.
- Add the pitted 1 pound Medjool dates to a food processor fitted with an "s" blade.
- Add 1/4 cup water and process until a smooth and paste-like texture is formed.
- Stop every 1-2 minutes to scrape down the dates from the side and blend again until you reach a desired smooth texture.
- If the date paste is still too thick, add one tablespoon at a time of the remaining water and process again until you reach your desired consistency.
- Store the date paste in an airtight container or glass jar in the fridge for up to 2 weeks and use as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
