How to Make Date Paste Recipe
Raw date paste recipe is not only easy to make, but is a healthy and delicious natural sweetener that can be used in a wide assortment of recipes.
Date Paste Nutrition
Besides their wonderful flavor, dates contain a wide range of minerals, vitamins, amino acids and fatty acids.
Dates have 25% more potassium than bananas while being free of fats, sodium, and cholesterol.
Date Paste Recipe
Equipment Needed: High-Speed Blender
Yield: 1-2 cups
- 1/2 cup water
- 1 cup packed, Medjool dates
- A pinch of sea salt
- OR double recipe:
- 1 cup water
- 2 cups packed, Medjool dates
- A pinch of sea salt
1. Using a high-speed blender, blend until completely smooth, no bits. If you choose to use a food processor, don’t add all the water at one time. Gradually add water as you process.
Storage: Paste will keep 2-4 weeks in the fridge, and up to 3 months in the freezer. Optional: to help preserve freshness, add a squeeze of lemon juice and blend well.
As with any food you make, date the container.
If you choose to freeze the date paste recipe, I recommend using a zip lock baggy. Press all the air out, and lay it flat as spreading it on plate or sheet, rather than freezing it as one big clump – and remember to date it.
As with salad dressings, spreads, crackers, etc, making and storing date paste in your fridge is a method of preparation, so when needed you’ll already have it available at your finger tips.
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