Date Paste – Key Ingredient to everything chocolate and sugar-free!

The key to making most chocolate-based items successfully and without refined sugar seems to be date paste.  It’s easy to make, adds a ton of sweetness (and fiber and actual nutrients as opposed to the calories and nothing else good of plain ol’ sugar).  It has the bonus of being good and sticky, so eliminates the need for a million eggs that much gluten free baking requires.   And finally, perhaps the best thing about it, is it sounds like you’re fancy, but it’s really so ridiculous easy to make.

Because I’m using it for chocolate based treats, I use coffee to soak the dates.  I like the richness that the coffee flavor adds to the chocolate. You can’t really ‘taste’ the coffee in the treats, but I think it just adds some depth. You could totally use water if you are worried about the coffee flavor, or use decaf if you’re concerned about caffeine.  Caffeine and I are life long pals, so I go with the full strength version.

I buy my organic dates from Costco because it’s considerably more fiscally responsible – now that I’m not working, I like using terms like this.  Take away one full salary from a family, and you start to really get a sense of what it means to budget-cut, and demonstrate fiscal restraint!  Anyhoo..back to the paste.  

To make a couple cups of paste, I dump approximately half of one of these bags into the blender, and pour one cup of hot black coffee over them.  If you’re an exact measuring type (I am not….thank you Mom, for the genetic refusal to get caught up in the details of exact measurements and following directions) you can weigh out 14 oz of dates to get exactly half a bag’s worth.  Let them soak for a minimum of 15 minutes.  A bit longer is probably better.  I like to make up some date paste ahead of time, planning for a couple of recipes.  You can freeze it, or keep it in the fridge for a few days with no issues.

When the dates are good and soaked in the coffee, pour the remaining coffee into a cup leaving only a small amount in with the dates.  Blend them with a highspeed blender adding small amounts of the left over coffee as needed to get a very smooth, but still thick paste.  It should look a little like the photo below.  Kind of like peanut butter consistency.

And that is it!  Now you have some yummy date paste (taste it, it’s delicious) to use in chocolate recipes.  Sneak peek – I’ll be posting the recipe for these cookies later today, and the key ingredient is, you guessed it, date paste:

1 Comment

  1. Pingback: No Bake Haystack cookies – Sugar free, gluten free, simple, and delicious! | Just a Gut Feeling

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