Dates are a super healthy, paleo-friendly option for sweetening all sorts of things, but in their fruit form, they're not as convenient. By preparing it into a date paste, you can easily measure it out and use it in baked goods, as a topping for yogurt, oatmeal, ice cream, pancakes, baked brie, etc. Or if you make it a little thicker, you can spread it over toast in place of jam. It's easy to make and convenient to store in the fridge or freeze in small portions for easy thawing for future carb-ups.
Vegan Carb-Up Date Paste Recipe
Ingredients:
- ½ cup medjool dates, pitted
- Enough very hot (but not boiling) water to cover the dates, or hot tea
- ¼ teaspoon pure vanilla extract
- Optional flavourings: ¼ teaspoon lemon juice, pinch of ground cinnamon
Directions:
Soak the dates in the hot water as long as needed to soften them, 1-2 hours, or even overnight. Drain the dates, but keep the soaking water.
Add ½ the soaking water then all the pitted dates to a food processor or high-powered blender. Process at high speed. Push the dates down the sides with a spatula if necessary.
Add water by spoonfuls if needed and continued to process until a thick paste forms. Store in the fridge up to 1 week in the fridge or up to 3 months in the freezer. If freezing, scoop paste in 1 oz (2 tablespoons) dollops onto a silpat lined baking sheet and freeze until solid. Store dollops in a resealable plastic bag. This makes it easier to only thaw what you need.
Did you make this vegan carb-up date paste recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
