Date puree functions beautifully as a whole food sweetener and binder in recipes - it's an easy to make ingredient that I use in most of my baking. And even though dates have a fair amount of fructose, they do pack quite a nutritional punch.
You can use the date puree to replace refined sugars and eggs in your recipes - it functions much like apple sauce, but is much simpler to make and boasts a more complex flavor profile. The possibilities are endless with this caramelly fruit paste!
date puree ingredients
makes approximately 3/4 of a cup
3/4 cup Medjool dates pitted (approximately 6 to 7 dates depending on the size)
3/4 cup water
pinch of sea salt
optional additions
1/2 teaspoon raw vanilla bean powder
1 teaspoon cinnamon
Add the dates to glass jar or bowl and cover with water. Place the container into the refrigerator and let the dates soak for at least 1 hour to reconstitute. Remove from the fridge and add the dates/water to a high speed blender. Blend on high until smooth and creamy.
Store the date puree in a mason jar or tightly sealed container. It will keep in the refrigerator for a week and up to 6 months in the freezer.
"From little date seeds, great things are born."
~ Fruit Proverb
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