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Date paste

Friday 3 rd July 2015

Dates are a fantastic alternative to sweeten in a healthy way. Date paste is delicious as is, and it has a creamy texture that it’s perfect to make creams, ice-creams, truffles, cakes, etc. But it’s not the best option for making crunchy deserts, such as cookies or tarts.
From date paste you can also make date syrup by simply adding water.

gluten-free, dairy-free, sugar-free, egg-free, nuts-free, full GAPS diet, raw



250 gr pitted dates (without pits)
250 ml water


Remove pits from dates if you bought them with pits.
Dispose dates in a recipient and soak them for about 2 hours.
Put dates and water in the food processor and blend until you get a smooth paste.
Keep in the fridge.


* The food processor must be powerful enough in order to perfectly blend dates. The blender I used is Vitamix, but you can use any kind of powerful blender.
* The type of dates I’ve used for this recipe is Deglet Nour. If you use other kind of dates, such as Medjool or Mozafati, you may need less water, because these other kind of dates are more creamy and sweeter, so the amount of date paste to add to make your deserts will be lower with these dates.


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