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Date paste isn’t a new idea, but I was hesitant to try it at first because the method for making it sounded so… vague. Recipe directions usually go something like “add enough water and blend until a paste is formed.”
That may work for some home cooks, but I prefer precise measurements so that I can easily follow along. That’s why I’m sharing my exact measurements for making date paste today, along with some recipes that I’ve used it in, so you can see how you can use date paste as a substitute for sugar.
⭐⭐⭐⭐⭐ Featured Review
“I tried this date paste in oatmeal cookies. It replaces the white and brown sugar. Absolutely delicious! its so good, my husband even likes them.” -Diana
Ingredients for Date Paste
- Medjool Dates. This is a larger variety of dates, with a subtle, caramel-like sweetness. Shop for these in the fresh produce section of the grocery store. They should look soft and squishy, and easily split apart to remove the pits.
- Water. You’ll need water to blend the dates into a paste.
How to Make Date Paste
Step 1:
You’ll need a food processor fitted with an S-blade to get started. Add 2 cups of pitted Medjool dates and a 1/2 cup of water to the food processor and secure the lid.
Process until the dates are pulverized, which should take about two minutes. Stop and scrape down the sides as needed to ensure everything is blended smoothly.
Step 2:
Transfer the date paste to a storage jar with an airtight lid. It can be stored in the fridge for up to 2 weeks. It’s ready to use right away in your favorite recipes. (See tips below.)
You’ll get approximately 2 cups of date paste from 1 pound of pitted Medjool dates.
How to Use Date Paste
Date paste can be used as a sugar substitute, but it’s important to adjust your expectations when using it. White sugar makes baked goods spread and crisp up around the edges. Date paste does neither of those things.
- As a swap for white sugar. If a recipe calls for 3/4 cup granulated sugar, I’ll use 1 cup of date paste. This still doesn’t provide quite as much sweetness, and it’s essential to note that it won’t cause your baked goods to spread. So, if you use it in cookies, they will be more muffin-like, rather than flat and crispy around the edges.
- As a swap for maple syrup. If a recipe calls for 1 cup of maple syrup, use 2 cups of date paste. You’ll need double the amount to reach the required sweetness level. Date paste could leave muffins feeling more dense and heavy in this case, but they’re still delicious.
If you can see the cookie photo above, you’ll notice that the baked cookies do not spread. (I used the Toll House cookie recipe, if you’re curious, and swapped 1 cup of date paste for the brown and white sugar.) Instead of spreading with crispy edges, they puffed up and have the texture of a muffin. This is the sort of result you can expect when using date paste as an alternative to white sugar.
Since there are numerous variables in baked goods, such as the type of flour used and the amount of oil called for, I’ll continue to update this post as I experiment with this healthy sweetener further.
How to Make Date Paste (Healthy Sugar Substitute)
Ingredients
- 1 pound Medjool dates , pitted
- ½ cup water
Instructions
- In the bowl of a large food processor fitted with an "S" blade, combine the pitted dates and water. Secure the lid and process until the mixture is very smooth, scraping down the bowl to ensure all the dates are incorporated. It may take 2-3 minutes to achieve a smooth result.
- Store the date paste in an airtight container in the fridge for up to two weeks, and use it in your favorite healthy recipes.
Notes
Nutrition
More Recipes to Try
If you try this date paste recipe, please leave a comment and star rating below, letting me know how you like it.
What is the ratio of your date recipe for honey? Thanks.
May I ask a reverse question if a recipe calls for date paste how can we sub a sugar sweetener? Thank you!
I want recipe for raw mango Panna ( Indian traditional drink) using dates instead of sugar
How much do you use to substitute for 1 medjool date?