Date Paste

To hurry things along, you can soak the pitted dates, or any dried fruit, in boiling water. If you are adhering to raw principals, you will not do this. It’s convenient to soak fruit overnight. I use large Medjool dates but any dates, pitted and equal to 6 ounces.

Recipe yields 1/2 to 2/3 cup.

Course Sweetener
Cuisine American
Author Fran Costigan


  • 1 cup Medjool dates, 6 ounces, pitted
  • 3/4 cup water, or as needed to just cover the dates


  1. Put the pitted dates in a small bowl pour the water over. Push the dates down so they are covered. Soak until the dates are very soft, an hour or two but the amount of time depends on the relative soft or dryness of the fruit. For convenience, refrigerate the soaking dates overnight.
  2. If there is still liquid in the bowl, set a strainer over another small bowl. Drain the dates saving the sweet liquid gold as I call it
  3. Put the dates into a blender – a high speed blender is recommended – and process, starting on medium, then move to high, until smooth. Add back as small an amount of the soaking water as possible to keep the paste moving, until you have a very smooth paste with no skins visible and the consistency you want.

Recipe Notes

Date paste will keep for over a week, covered and refrigerated. Alternatively, it can be frozen for several months. It will not freeze solid which facilitates scooping out exact amounts.

It isn’t possible to get all of the date paste out of the blender. I add leftover soaking liquid or water to the blender and blend on high. Keep the more liquid date paste to use in smoothies, oatmeal and so on, or add to the date paste you’ve made to thin if desired.