Pureed Dates
Submitted by sanjay
Pureed dates blended with water and vanilla extract into a thick, caramel-like paste. A natural sugar substitute for baking, smoothies, and oatmeal in 5 minutes.
YIELD
1 servingsPREP
5 minCOOK
20 minREADY
5 minOne cup of dried dates, six tablespoons of water, and a teaspoon of vanilla blended until smooth. What you get is a thick, glossy paste with a deep caramel sweetness that works as a natural sugar replacement in baking, a spread on toast, or a sweetener for smoothies and oatmeal.
Dates are naturally one of the sweetest fruits on the planet, and pureeing them with just enough water turns that concentrated sweetness into a spreadable, scoopable form. The vanilla rounds out the flavor and gives it a warm, bakery-like quality that plain date paste lacks.
Six tablespoons of water is the sweet spot for a thick, fudgy consistency. Less and the blender struggles to break the dates down. More and you end up with a runny syrup instead of a paste. Add the water gradually and let the blender work until completely smooth.
This makes about ¾ cup, which stores in the fridge for up to two weeks in a sealed container.
Kitchen Tips
- Use soft, pliable Medjool dates for the smoothest puree. If your dates are dry and firm, soak them in warm water for 15 minutes and drain before blending.
- Scrape the sides of the blender or food processor midway through. Dates are sticky and cling to the walls.
- Replace sugar 1:1 with this puree in muffins, quick breads, and energy balls. It adds moisture too, so reduce other liquids slightly.
Ingredients
Directions
Purée dates, water and vanilla in blender or food processor.
Makes about ¾ cup.
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