Date Puree

Date Puree

A sticky, caramel-like puree that swaps in for refined sugar in baking.

Total 25 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Soft dates are simmered until plump, then blended smooth into a thick, naturally sweet paste. Use it to replace sugar or oil in muffins, bars, and energy bites, or stir a spoonful into oatmeal and yogurt. The soaking liquid helps thin the puree to a spreadable consistency.

Ingredients

  • 2 cups pitted Medjool dates, roughly chopped
  • 1 1/2 cups water
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Method

  1. Place the chopped dates in a small saucepan and add the water, making sure the dates are mostly submerged.

  2. Bring to a simmer over medium heat, then reduce heat to low and cook until the dates are very soft and plump.

  3. Remove from heat and let cool for 10 minutes.

  4. Transfer the dates and any remaining liquid to a food processor or blender. Add the lemon juice and salt.

  5. Blend on high speed, scraping down the sides as needed, until completely smooth, 1 to 2 minutes.

  6. If the puree is too thick, add water 1 tablespoon at a time and blend until it reaches a spreadable, smooth consistency.

  7. Transfer to an airtight container and refrigerate for up to 2 weeks, or freeze in small portions for up to 3 months.

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    Date Puree

    Soft dates are simmered until plump, then blended smooth into a thick, naturally sweet paste. Use it to replace sugar or oil in muffins, bars, and energy bites, or stir a spoonful into oatmeal and yogurt. The soaking liquid helps thin the puree to a spreadable consistency.

    25 min 16 oz 55 cal

    Ingredients

    • 2 cups pitted Medjool dates, roughly chopped
    • 1 1/2 cups water
    • 1 teaspoon lemon juice
    • 1/4 teaspoon salt

    Method

    1. 1

      Place the chopped dates in a small saucepan and add the water, making sure the dates are mostly submerged.

    2. 2

      Bring to a simmer over medium heat, then reduce heat to low and cook until the dates are very soft and plump.

    3. 3

      Remove from heat and let cool for 10 minutes.

    4. 4

      Transfer the dates and any remaining liquid to a food processor or blender. Add the lemon juice and salt.

    5. 5

      Blend on high speed, scraping down the sides as needed, until completely smooth, 1 to 2 minutes.

    6. 6

      If the puree is too thick, add water 1 tablespoon at a time and blend until it reaches a spreadable, smooth consistency.

    7. 7

      Transfer to an airtight container and refrigerate for up to 2 weeks, or freeze in small portions for up to 3 months.