Raw Food Recipes: Raw Date Paste

Raw Food Recipes: Raw Date Paste


Today we’re going to be making a sugar and sweetener substitute, Date Paste. Date Paste is a very natural alternative for anything you would want to use to sweeten or thicken your cooking. You could use it in replace of honey or syrups, corn syrup, so it’s a really nice product. It lasts in your refrigerator for up to two weeks and everyone’s trying to stay away from processed sugar, so let’s get started. I’ve soaked these in purified water for 20 minutes and I’ve also taken the pits out of them. And you just want to carefully inspect that they’re clean on the inside and make sure there’s no debris or anything in there. So, taking all of these we’re going to put all of them into our Vitamix. And this is really nice, like I said it lasts up to two weeks in your refrigerator and it lasts up to three months in your freezer, so, we’re going to save some of this water, and alright, let it go. This is doing pretty good by itself then I’m going to add a little bit of water. Just a spoonful at a time so we keep it thick. There we go. Now it’s starting. Alright. And as always, we have a spatula, and you can scrape the sides. And it’s actually doing a really good job Look how mashed it is already, so one more time, it should be sufficient. So just repeat the process a few times to take the spatula and spoon down the sides and when you’re all finished you’re going to have a nice, even consistency of beautiful Date Paste. And again, this is going to be used in a lot of raw foods cooking. So, it’s very, very handy to keep in the refrigerator, so anytime you want to sweeten something, just go ahead and have it ready. Well, thank you, and remember saving the world starts with you.

2 thoughts on “Raw Food Recipes: Raw Date Paste

  1. That's a great question, Andrea!
    Yes you could use raisins BUT…maybe not for the same uses. Raisins will be more fibrous, with lots of skins, and won't work as well with other foods. Your resulting paste will be less sweet, smooth and generally not mix as well for desserts and dressings. (We think you'll also get less protein, too.)
    If you do experiment with raisin paste we'd love to hear how it turns out, though. Please leave another comment if you do!

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