All About Date Paste

Ok, so I don't eat sugar. Not because I'm morally superior, but because I'm vain: it gives me acne. It also makes me feel like I've chugged 5 cups of coffee on an empty stomach. Unfortunately for me, maple syrup and honey have the same effect. Enter date paste. It's dates, cooked down and softened in water and pureed. I use it almost exclusively as a sweetener when I bake and it doesn't make me jittery.

I buy my dates at Costco or from the bulk bin at Winco. Both places are about $3.50 per pound

Here's how to make it!

1 cup dates
1 cup water

Makes approx 3/4 cups date paste, which is usually enough to sweeten most recipes.

Combine in a saucepan and bring to a simmer. Simmer until the dates are very soft. The water will reduce. Use a fork to mash up the dates and break them apart. If you have an immersion blender, this speeds up the process considerably and gets the paste as smooth as possible. Simmering time can vary from 15 min to an hour, depending on how much you are actively smashing up the dates with a fork.

This consistency works fine if you are using the paste to sweeten pie filling or muffins. But if you want it completely smooth for something like frosting, blend, blend, blend.

Using date paste


I usually just go for it, subbing date paste in recipes and trying to make it work. It usually does. 😁. Sometimes you get a different texture than you are used to, but it's usually still good. Following are some ideas.

Pie filling - super easy. Just use date paste instead of sugar. Do it to your taste. It's very forgiving. I use about a cup of dates for a regular pie. A cup and a half to 2 cups if you like it sweeter, or if the pie contains a sour fruit such as rhubarb.

Muffins - I do this all the time using the following link as a guide:
breakfast muffins I used raisins in this recipe, but date paste works just as well. You can also substitute the grated apple and banana for another "wet" ingredient too, such as pumpkin puree.

date sweetened chocolate almond bars - a favorite around here

Cake - This is my go-to chocolate cake recipe from "A spoonful of sugar-free." I usually double it.
Flourless chocolate cake (made with almonds) I have a great date-sweetened frosting recipe that I use with it. Message me if you want it!

Cookies - I have subbed date paste in regular old cookies. It's a bit of trial and error, as it does change the consistency. I've noticed it makes them a bit more cake-y than crumb-y if that makes sense. I do think that almond flour might be better suited with dates for cookies and I'm going to do some testing in my "date paste test kitchen" this holiday season and I'll report back with any winners!

Also, coming soon! Date-sweetened homemade eggnog recipe.  Happy baking!