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Date paste is a versatile alternative to refined sugar that can be used in everything from baked goods to smoothies. Made with just blended dates and water, it’s an easy, wholesome way to add sweetness to your favorite recipes, from baked goods to smoothies.
You have got to try my easy date paste recipe! This recipe is so easy, ready in 10 minutes and incredibly versatile. Spread it on toast, stir it into oatmeal, or use it as a sweetener in baked goods. All you need are some quality medjool dates and water!
If you love dates as much as I do, make sure to try tahini banana date bread, stuffed dates, 15-minute date balls and our favorite tahini date cake!
What Goes Into Date Paste?
Dates: I use Medjool dates because of their soft, chewy texture and naturally rich sweetness. You can also use deglet noor dates or other soft, moist date varieties.
If your dates are slightly dry, soak them in hot water for 10–15 minutes before blending for a smoother texture.
Hot Water: It helps soften the dates, making them easier to blend into a creamy paste without added oils or sweeteners. Adjust the amount of water to achieve your desired consistency.
Ingredient Spotlight: Medjool Dates
Medjool dates are known as “the king of dates” for their large size, rich flavor, soft, chewy, and meaty texture.
Unlike other date varieties, Medjool dates are picked when ripe and do not require further drying, which gives them their naturally caramel-like flavor and moist quality.
Their versatility makes them ideal for baking, blending into smoothies, or making date paste and date syrup.
Whether used in bites, cakes, or Middle Eastern sweets like ma’amoul, Medjool dates bring a deep, complex sweetness to every recipe.
How to Make Date Paste
Prepare the Dates
Open each Medjool date and remove the pit. If you have time, soak them in hot water for 10–15 minutes to soften them further. This step ensures a smoother and creamier paste.
Blend
Add the pitted dates to a food processor. Pour in ½ cup of hot water to help break them down.
Blend on high speed, pause and scrape down the sides as needed until turned into a paste. If needed, add more hot water, 1 tablespoon at a time.
Store Properly
Transfer the date paste to a clean, airtight glass container and refrigerate for up to two months.
Uses of Date Paste
Date paste is a versatile natural sweetener that can be used in many sweet and savory recipes. You can use date paste as a substitute for honey, maple syrup, or other liquid sweeteners in many recipes. It’s perfect for naturally sweetening baked goods and smoothies.
Here are some tasty ways to use it in your cooking:
Baking Substitute: Use date paste instead of refined sugar in cakes and muffins.
Smoothies and Drinks: Blend it into smoothies or homemade lattes for a caramel-like sweetness. You will love to try Date Coffee Smoothie or my Persian Banana Date Shake.
Breakfast Topping: For a wholesome breakfast, spread it on toasted bread, or use it as a topping for oatmeal, pancakes, or waffles. You can also mix it into yogurt or stir it into chia pudding.
Energy Bites and Snacks: Combine it with nuts, seeds, and coconut to make No-Bake Date Balls or Chewy Granola Bars.
Stuffing for Pastries: Date paste is a key ingredient in traditional Middle Eastern treats like Maamoul (Date Filled Cookies) you can also use it as a filling for pogaca.
Recipe Tips
Choose the Right Dates: Medjool dates are the best option for this recipe since they are naturally soft, plump, and have a rich caramel-like flavor.
No Need to Peel: There’s no need to peel the dates. Once blended, their skins add to the smooth, creamy texture of the paste. However, make sure to remove the pits before processing to avoid damaging your blender or food processor.
Soaking for Easier Blending: If your dates are firm or dry, soak them in hot water for up to 30 minutes before blending to smooth up the process. Use the soaking water to blend the dates.
Use a High Speed Blender or Food Processor: A powerful blender or food processor will produce the smoothest results. If your machine struggles, blend in batches or add small amounts of water gradually to make the process more easily.
Adjust the Consistency: The amount of water you add determines the thickness of your date paste. Add less water for a thicker, spreadable consistency. For a runnier version, gradually add more until you reach your desired texture.
How to Store Date Paste
Refrigerating: Transfer your date paste to an airtight glass jar and store it in the fridge for up to 2 months. Keep the jar sealed to prevent the paste from drying out and absorbing other odors from the fridge. If the paste thickens over time, simply stir in a small amount of warm water to restore its creamy texture.
Freezing: For longer storage, freeze date paste in small portions using an ice cube tray or silicone mold. Once frozen, transfer the cubes to a resealable freezer bag and store them for up to 6 months. Thaw a portion in the fridge overnight or at room temperature for 30 minutes when needed.
Frequently Asked Questions
No, there is no need to peel the dates. Their skins blend smoothly into the paste, adding fiber and richness to the texture.
Since date paste contains moisture and natural sugars, it is best stored in the fridge or freezer. Storing it at room temperature may cause spoilage over time, especially in warm or humid climates.
Not at all! Simply blend them with hot water, and you’re good to go.
Must Try Date Recipes
Persian Recipes
Persian Banana Date Shake (Majoon)
Cookies and bars
Oatmeal Date Cookies Recipe
Persian Recipes
Ranginak (Persian Date Walnut Dessert)
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2-Ingredient Date Paste
Ingredients
- 1 pound medjool dates, about 24 dates
- ½ cup hot water, more if needed
Instructions
- Open each Medjool date and remove the pit.
- Add the pitted dates and hot water to a food processor.
- Blend on high speed, pause and scrape down the sides as needed until the dates turn into paste.
- Transfer the date paste to a clean, airtight glass container and refrigerate for up to two months.
Video
Notes
- Choose the Right Dates: Medjool dates are the best option for this recipe since they are naturally soft, plump, and have a rich flavor.
- No Need to Peel: There’s no need to peel the dates. Once blended, their skins add to the smooth, creamy texture of the paste. However, make sure to remove the pits before processing to avoid damaging your blender or food processor.
- Soaking for Easier Blending: If your dates are firm or dry, soak them in hot water for up to 30 minutes before blending to smooth up the process. Use the soaking water in the paste for an extra boost of natural sweetness.
- Use a High Speed Blender or Food Processor: A powerful blender or food processor will produce the smoothest results. If your machine struggles, blend in batches .
- Adjust the Consistency: Add less water for a thicker, spreadable consistency. For a runnier version, gradually add more until you reach your desired texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
