Date paste is so simple to make – water and dates, that’s all you need. It is easier to incorporate into dishes than whole dates and I like to make a batch to use for cooking or adding to smoothies.

Dates are a fantastic natural alternative to processed sugars. Whilst still high in sugar, dates are nutrient-rich and because they contain fibre, your body metabolises better than it does with refined sugars (less of the sugar crash).

You can use date paste for pretty much any dish that requires sweetening. Here are some ideas:

• Smoothies
• Swirled into your morning porridge/oatmeal
• Add to a chilli
• Salad dressings (it also helps emulsify dressings)
• Balance the acidity in a tomato sauce
• Add to yoghurt and granola
• Soups and stews, especially those packing a bit of heat
• Incorporate into a fruit crumble
• Spread onto celery sticks
• Marinade
• Protein balls
• Cookies or brownies
• Spread onto fresh sourdough

WHICH DATES?

I recommend using Medjool dates. These are commonly found in health stores and supermarkets. They are super-sweet, generally larger, easier to pit and juicier than other dates.

Other dates work equally as well, but you may just need to soak them a bit longer as they tend to be drier than Medjools.

PREP THE DATES

Remove the pits (or stones, if that’s what you call them). This is easily done by just holding the date at one end and then splitting and tearing it down the length. Pop the pit out and then halve each half so you have four quarters.

Dates need to be soaked in a minimal amount of water, so put them in a shallow bowl and add water until just barely covered. If you prefer a guide, I’d go for a ratio of 350g dates by 1 to 2 cups water.

BLEND THE DATES

Once the dates have soaked for 15 minutes or so (they should feel a little squishy when squeezed between your fingers) pop the date/water mixture into a high-speed blender or food processor and blitz until smooth.

If you don’t have a food processor, you can absolutely create a paste old school stylie. Just mash with a fork. It just won’t be as smooth, but equally acceptable.

STORE THE DATES

If you store your paste in an airtight container, it can easily last a month. Frozen date paste can last for 6 months.

Freezing tip: I find the most efficient way is to make smaller portions. Spread a sheet of parchment paper onto a baking tray and scoop tablespoon-sized dollops of date paste onto the sheet. Pop this into the freezer and once frozen, pack them into an airtight freezer bag. They thaw pretty quickly and this way you always have portioned date paste on hand to add to a recipe.

Print