This place sure feels empty tonight.
At the time of writing these words, my friend would be on a plane back to their far far away land.
While our time together has been fulfilling in every possible way, as well as LOADS of fun, it was also way too short.
Sadly, vacation time is now over.
I have to admit that I’ve really let loose and taken a break, a HUGE break, from my usual healthy and clean lifestyle. I’ve been eating at very irregular hours and my food choices were not necessarily guided by their nutritional value, if you get my drift.
I also may or may not have had a little bit too much to drink on a few occasions…
You see, my friend got me to discover just how marvelous the union between Bombay Sapphire (my all time ultimate favorite gin), tonic water and fresh lime juice can be. OH! How I wish I could say I didn’t care for it! I had even warned my brains beforehand, you know, and told them that we were not to like the stuff, no matter what… Pfft! Looks like they turned against me and decided to go with my friend on that one!
Hmpft. I shall revenge! Now it’s nothing but green tea for the next 2 months. That’ll teach them! Oh, wait… I happen to like green tea. Darn. That won’t work! I’ll have to think of something else.
I’ve also indulged in one of my biggest weaknesses: CHEESE!
But seriously, take a look at this pile of deliciousness: whole grain bread (oops, yes, grain! I’ve had some of that too… told you I’ve let loose!), St-André Cheese, topped with half a dried apricot, dried prune, pecan, walnut, a few sprigs of rosemary and a drizzle of honey to top it all off…
Could anyone possibly resist that?
Hey, all my food choices weren’t as bad, though. I haven’t been SUCH a bad girl after all, you know. I’ve revisited a lot of my old recipes, and have enjoyed quite a few salads too! Salmon was on the menu, as well as chicken, and shrimp, and LOADS of veggies. Oh, and buckwheat pudding too, but that didn’t fly too high with my friend. Looks like we’ll have to give it one another go. This buckwheat lover simply HAS to make them a believer! 
Ten days went by so fast, it’s not even funny. It seems like we barely had time to get anything done… I didn’t even have time to have them try quinoa… and even that ratatouille didn’t happen after all. Looks like I’ll have to invite him again!
Hey, at least we DID have the chance to work on a couple of projects…
Care to take a peek?
First, we have home made vanilla…
And these amazing Caramalized Pear, Chococolate, Goat Cheese and Honey Tartelettes.
Should I let you in on them? Yeah, I guess I should. They happen to be healthy! Not only that, they are also grain free, gluten free and refined sugar free!
For real! Of couse, I will share the recipe soon!
I also made this crazy good carrot cake for my mom’s birthday, but sadly, because the icing wasn’t healthy enough for my taste, I didn’t even write the recipe down. Now I really wish I had: not to toot my own horn, but this was clearly the best carrot cake I’ve ever eaten. I’ll have to try and replicate it…
Last but not least, I came to realize that the date paste I used in my decadent chocolate cake was causing a lot of confusion, so I decided to make a new batch and document it in pictures. You know what they say, a picture is worth a thousand words…
Plus, I think I’ve already used my quota of words for this post…
So here goes… lots of pics, very few words.
First, pack your pitted dates real tight in a Mason type glass jar. I was able to cram about 450g in a half liter jar.
Then, pour water over the dates until the jar is really full. I used about ¾ cup. Make sure you fill it right to the top then cover and refrigerate for at least 12 hours.
You can also mix in any other dried fruit, such as apricots, figs, cranberries or raisins. This will slightly change the taste, texture and sweetness level of your paste. Just use whatever ratio you want. So long as it fits in the jar, you’ll be alright!
In this case, I chose to use about 75% dates and 25% California Raisins, for a bit of a sweeter paste.
After the fruits have soaked for at least 12 hours, simply process them on high speed in your food processor, for about 5-8 minutes, or until smooth and creamy in consistency. The longer you process, the smoother and creamier your paste will be.
When desired consistency has been attained, transfer back to glass jar and keep in the refrigerator for up to 3 months. (That’s if you can keep it that long… you will want to use that paste everywhere, and will probably end up eating it by the spoonful too!)
What do you do with the paste when it’s done? what do you add it to?
The date paste can be used to many desserts and concoctions that call for a little bit of sweetness. I used it in this chocolate cake here, as well as in this pineapple upside down cake. I use it a lot in baked (and raw) desserts, so I get the feeling that it will be used as a base ingredient in a lot of my future creations.
I also sometimes use it in smoothies, to add a little bit of sweetness to them…
Of course, there’s always the good ole “just eat it by the spoonful” for a quick sugar fix…
Hi, can also tell how to use date paste.
Hey Samia! See answer to Jade’s comment. I’ve given her a few options, but I know for a fact that there will be many, many creations coming on this site that will call for this sweetener. So stay tuned for more!
Bombay & tonic with lime? My favorite too! Sadly, it’s been years…I need more friends like yours!
LOL! I remember having gin & tonic when I was younger and not liking it at all, so I thought I was safe for sure… NOT! Wow is that stuff good. Well, it tastes good anyway.
Must be the lime that did it. Oh, and the pouring technique. Apparently, you have to pour the tonic water from a decent height so it fizzes. It just changes everything! Now, I wish I hadn’t tried that again… like I needed a new poison, you know! 
Love using dates in dessert! It is such a great, healthy sweetener!
The best, Alex. Bet you will become an addict, just like me!
Love this idea. I will definitely be wanting to try this!
that looks so tasty and thanks so much for doing this picture-tutorial. it is very helpful
Pleasure is all mine, Zosia. Had such a blast working on that project, too!
Glad you like!
I have a real amateur question but if I don’t have a food processor can a blender be used instead and if so, what speed setting should I use?
I absolutely LOVE dates and this sounds like the best treat ever!
Thanks for sharing.
Yikes, not sure! The thing is a blender is designed to treat mainly liquids and wouldn’t be able to handle such a thick paste (cuz trust me, this is THICK!). I guess you could probably make a much thinner version, but then you’d have to adjust your liquids accordingly if using in recipes.
If you do try it, you’ll definitely need to add water to the mix and use the highest possible setting.
I think you’d be better off investing in a food processor, though!
I know… much easier said than done, sometimes, but I know I couldn’t be without mine!
As usual, your pictures astound me and if only I could “embrace” the true essence of your healthy approach to food.
At this time, I have not made any of your recipes because I don’t have the ingredients but I’m looking forward to soon giving this a try. Can you recommend something healthy and easy to prepare for a healthy noob like myself?
You’re the best!
Aww, thank you so much Mike, as always, you never fail to flatter me with your super kind comments! YOU are the best, seriously!
It’s a shame, really, that you haven’t tried any of my recipes yet… I sure would love to get your impressions on the actual food! (hoping that you’ll like the food as much as you like my “pictural rendition” of it!)
Here are a couple of suggestions for quick and easy to prepare salads that I think you would like:
Green Pea and Cucumber Salad
Fennel, Pear and Cranberry Salad
Simply The Best Carrot Salad Ever (Something tells me that you would really, really like that one!)
Refreshing Cucumber, Tomato and Shrimp Salad
And hey, if you do end up trying any of them, make sure you let me know how you liked it!
Sounds like you have a great time with your friend! I am glad you had some time to let loose – everyone needs a little bit of that now and then!
That bread with the cheese + fruit looks HEAVENLY! AND so does that carrot cake! OOOOOh and that date paste! Tartlettes, I can’t wait for that one! EEEEEE it all looks and sounds amazing! XO
NORA!!!! Thank you so much my friend! Glad you like my creations! I get the feeling that the tartelettes will be right up your alley, much like your recent Bite Size Peanut Butter Cups were right up mine! I’m still drooling from having looked at them this morning! The recipe for the tartelettes should be up this week-end.
Hope things are going well with you and the Frozen Yogurt business!
Aw, I’m glad you had such a fantastic time. And I have to say, I love your healthy approach to food. The food you make for the blog is so healthy, but there is always time to relax a little and enjoy treats too
Love the date paste! I have some in my fridge right now and I can’t wait to try some more recipes with it!
I tried this in a baby food jar with dried peaches… very tart, but sweet! I used it to sweeten a chocolate chickpea cake. Everyone I shared with loved it (:
After making the chocolate cake, Imtoo am a date paste convert, IPve made another batch, and I’m mainly using it swirled through my porridge in the morning, and as you say, on a spoon…..because I can….I’m also planning to use it as a spread on toast of pancakes or anything else like that, plus I’m keen to try a chocolate mousse made with dates, avocados and cocoa powder… I love my date paste
Thanks for that, Mary! Glad to see I’m not the only date paste addict! Love the idea of swirling it into warm cereal. Yum! I wish I was having some of that right now (especially since I’m currently starving!) It definitely is my new go-to sweetener. It’s just the best for smoothies, too!
I think maybe I packed too many dates into the jar…I didn’t have this problem last time but I can’t get this to process in either one of my food processors. Maybe I used my Ninja last time but that’s in the dishwasher right now. Maybe I let them soak too long because it has been almost a full day? Thoughts??? I’ll try again with my Ninja in a little while but I may just have to use this batch for smoothies since I might not be able to get it the right consistency for baking. It could just be a continuation of the run of bad luck I’ve been having!
Eeeee, strange. Do you have a photo by any chance? Maybe your food processor isn’t powerful enough? Soaking too long is not the culprit, sometimes I let mine soak for an entire week… maybe try and microwave your paste for a minute or two? Just a thought… that’s what I would try. I’m really thinking processor too weak.
Keep me posted!
So after you soak the dates, are you supposed to leave the water in while you food process them or drain the water off?
You leave the water in, Amy.
I made this date paste today I soaked the dates overnight and put them in the food processor this morning. After it went through the food processor it did not look like yours in the picture? It’s so much darker, like it just remained the same colour of the dates (before being processed). How did your dates become lighter after being processed? Do you think I should process the mixture again..?
How long did you leave them in the food processor for? My guess is you didn’t leave it long enough. It takes a while for the dates to become all nice and smooth and creamy. I say just put them back and spin them some more!
Hi there! I processed them for about 10 mins and they remained the same color. The consistency is creamy and smooth though. I will try to process them again for a longer time and let you know how it goes. Thanks for your help
Tina, if it’s only the color you are concerned with, I wouldn’t worry about it. We probably used different varieties of dates, that’s all. Besides, it always gets darker after it sits in the fridge for a little while. So long as it’s creamy and lump free, you’re good to go!
Do you blend the water the dates has soaked in with the dates or without?
You just throw everything in there, water and all! Plus, after the dates have soaked in it, this water will have turned into a delicious syrupy and sweet liquid. You will not want to chuck it, trust me!
How long will this last in the fridge?
Months! If you can keep it that long, that is. I bet you’ll find tons of ways you can use it and will end up making a new batch on a regular basis!
Thanks! How can I use this in recipes? What can it be a substitution for?
I use it to replace sugar in pretty much all of my recipes now… Take a look at some of my dessert recipes, especially the more recent ones, for some inspiration. But really, I find it adds a lot of moisture as well as sweetness to cakes and other baked goods, and it’s really potent too, so a little goes a long way!
Hi! Thank you so much for sharing this recipe! I came across it on Pinterest, and I immediately went out and bought some dates (already had raisins at home). I couldn’t find pitted, but they’re super easy to remove the pits from, so it was no biggie! I can see myself using this paste in so many different recipes. I have been looking for an easy date paste recipe, and I liked yours best! I also made a nifty label for the jar… I was excited to share the recipe with my friends – and linked them all back to your site!
I am new here, but there are tons of recipes that I am looking forward to try out! Thanks again, -Kristen in Germany!
LOOOOVE your label for the jar, Kristen. Thank you so much for sending that to me and for taking the time to write such great feedback on the recipe. I’m really glad that you like it, and by all means, don’t be afraid to play with it. I regularly do dates only, or dates and raisins, but have also added plums, figs and apricots. I think this is the best sweetener EVER! Thanks a bunch for sharing with your friends too, and I really look forward to you trying more of my recipes, because I want to hear all about it!
Hi again,
thanks for your comment. <3 I just sent you the label, as an attachment, in case you would like to use it for gifting, or storing at home. I think it adds a little aesthetic value to the paste.
Anyhow… I look forward to trying so many of your recipes. I can't wait to try this sweet potato brownie recipe (also how I originally found the date paste recipe). I am thinking about hosting a little get-together here, for Thanksgiving (even though it's an American holiday)… I think my in-laws will play along. (Who can pass up the yummy Thanksgiving dinner?!) I'm considering making the sweet potato brownies for dessert!!!! I bet they won't even notice how healthy they are! 
Thanks for sending the label, Kristen. I truly appreciate that! It really is nice. Have you seen my Spicy Pumpkin Apple Bundt Cake? I think that one would look glorious on a Thanksgiving table. If I celebrated Thanksgiving, I would definitely go for that! But the brownies are a definite crowd pleaser! Hope you like ‘em. Can’t wait for your feedback!!!
Can date paste be canned? If so, this would make a wonderful Christmas gift.
I suppose it probably could, although it is my understanding that in order to can stuff, you need to heat it up first and I cooking the dates is something I would rather avoid doing. It does keep in the fridge for months, so it could still very well be made into a nice Christmas present, for I suppose leaving it out of the fridge for a couple hours wouldn’t do considerable damage… Neat idea, too!
A note, on my second batch of date paste…
) I thought this may perhaps help someone else avoid this situation. 
I noticed, in preparing my second batch of date paste, that the quality of the product plays a huge role, in the taste, and aesthetic of the date paste! The first time I purchased dates, (in my life) for the first batch, I specifically went to the store with the goal of purchasing the dates, and a few other baking items. I paid close attention to the ones that I purchased, and got the ones that looked the best. The other day, I was at the grocery store, and realized that I needed more, because my jar was empty. I quickly grabbed 2 packages, and proceeded to the checkout. I used a few of these new dates in another recipe, and it made no difference, because they were more still raw, un-soaked, and pretty much in natural form. (except for the fact that they were chopped) Well, to wrap-it-up, I noticed that the darker the dates, and more plump they are, the better quality/tasting date paste they make! Looking at the second (un-opened) package – the dates a bit paler than the last, and a bit more shriveled, I have decided to pay way more attention during my next purchase, and use these for something other than date paste! (I’m not about to waste them
**note** a higher price, doesn’t always mean higher quality! The packages were both the same size,(200g)but the better quality ones even cost 20 cents less, per package.
Very interesting… Thanks for that, Kristen!
I copied this recipe but made mine with dates, some dried apricots, and tangerine zest. Also made it a bit looser, with more soak liquid whipped in there. My blender could not handle it at the thickness yours can.
It is sweet, subtly floral (from the tangerine zest) and wonderful. I love it on my yogurt in the morning with a sprinkle of cinnamon.
I made some dark chocolate cherry cordial candies with this fig-tangerine paste as the liquid center, along with a whole dried tart cherry.
DELICIOUS.
Thank you so much.
Thank YOU Jen for taking the time to leave such great feedback! I truly appreciate that.
Glad you like the paste (and btw, I LOVE the addition of tangerine zest!)
i made this paste by soaking in strong black coffee, then processed with pre-soaked hazlenuts (filberts), a little vanilla. yummy. great with fresh fruit. try it once, dare you, you won’t stop. this is my creation, but is free to share
Hi! I was wondering if you have to use a mason jar or if I could use a Tupperware. I only have a large mason jar and I wanted to start the paste today to make the sweet potatoe brownies tomorrow!
Tupperware is fine, Katie. So long as it’s airtight, you’ll be alright.
Hope you like the brownies!
Does it work (in a pinch) if you skip or shorten the soaking process? I want to make the healthy flour less chocolate cake right. now!
I’d say use boiling water, or maybe stick the dates and water in the microwave for a minute or two, just to soften them up… It should do the trick!
Awesome! This is a trial run for my son’s first birthday cake. I am so excited to find a grain-free, no sugar added cake! Thanks for posting this and for your fast response!
Sorry if this is a silly question. Could I make it with dried packaged dates?
Not a silly question at all, Lindsay. Of course you can. Just make sure they are pitted! Else, you’ll put some serious hurt on your food processor!
Hi Sonia, I just wanted to ask what food processor / blender do you usually use for making this date paste? My food processor broke, and my Magic bullet cannot really cope with it. So I am looking for a new one, that would be strong enough to make date paste, nut butters, etc. Any recommendations? Thanks and have and I hope you are having a great weekend
I’m a big fan of KitchenAid. I’ve had their stand mixer, blender and food processor for over 10 years now and am still just as satisfied with them today as I was on day one. They are very sturdy little machines and sure can handle the load! For the little jobs, I just recently discovered the awesomeness of the Ninja Master Prep. Costs close to nothing and really can get the job done. I’ve even made a small batch of raw cashew butter in it and it didn’t die on me. No doubt it would handle the date paste, too! So I definitely recommend that one, also.
Hope this helps, and you have a great week-end too!
Thank you, Sonia. I love my Kitchen Aid mixer. And I think I will follow your advice and buy the Kitchen Aid food processor too. I already bought a meat grinder attachment for the mixer to make pastes, but have not tried it yet. But even if it works for a date paste, I don’t think it will grind nuts into butter
. Thanks again!
Hi! Someone already asked a similar kind of a question, but just to make sure, I’ll ask again.. So, did you use dried or fresh dates here? If using fresh ones, would you still recommend soaking them? I was planning to make this tonight but forgot about the soaking time..
I’ve never tried a fresh date, Anna, so I wouldn’t know, sorry… Plus, I’m not sure that you would be getting the same result if using fresh dates. I think I would stick to dry!
If you are in a pinch, you can simply microwave the dates and water for a minute or two, this will help soften the dried fruits.
Hope this helps!
Okay!
I only had the fresh ones at hand and no time to get anything else, so I just decided to give them a try. I skipped the soaking, but added some water while processing the paste, and I think it came out just fine! Only, I wasn’t able to get as smooth a paste as yours, but I think that was only due to my processor not powerful enough to completely break down all the pieces of peel. Taste however is excellent 
Thank you!
Good to know, Anna! Thanks for the info. Just to be clear though, is this what you mean by fresh dates?
Umm no, I never saw that kind of dates here.. The ones I use look like this:
http://www.shutterstock.com/pic-65319571/stock-photo-fresh-dates-fruits-isolated-on-white.html
I think they’re called the soft (fresh) dates. Easily pitted by hand, with a thin, slightly crispy skin and soft, moist, tasty flesh.
Oh my! They look yum! I really don’t think you need to soak these, they look like they’re very soft and sweet. Your paste must be absolutely delicious!
Oh yes! I have it with my homemade coconut milk yogurt and spread it on my almond bread together with some leftover chocolate ganache and crispy lettuce, and can’t help eating it by the spoonful too…
yum!
What an interesting combination! Chocolate ganache and crispy lettuce… I like it! I so have to try making my own coconut yogurt at home, too! Sounds so yummy!