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Date paste can be used in baking, as a spread on your favorite cracker, and in chutneys and other recipes. Put your own spin on this recipe: while processing, add in apricots, raisins, dried mango or other fruit. You can also mix raisins or cranberries into the paste after it’s processed. Experiment and see what sweet bliss you can create!
450 g. standard pitted dates (Medjool dates can be used but are more expensive)
1/2 litre Mason jar (or similar glass jar)
Approx. 3/4 c. water
Pinch of Salt
Splash of Pure Vanilla Extract (optional but recommended)
1. Tightly pack the pitted dates in a Mason type glass jar. You should be able to cram about 450g in a half liter jar.
2. Pour water over the dates until the jar is really full. Add water if needed to cover dates.
3. Cover the jar. Soak dates overnight, at least 12 hours.
4. After soaking, transfer the entire content of the jar, including the water, to the bowl of your food processor.The mixture should look chunky and gooey.
5. Add vanilla and pinch of salt.
6. Process dates on high speed for about 5-8 minutes, or until smooth and creamy. The longer you process, the smoother and creamier your paste will be.
After 3 to 4 minutes, you will have obtained a paste, but it will still be somewhat grainy. Run the processor for a bit longer.
After the desired consistency has been obtained, transfer your date paste back to your Mason jar. Place it in the fridge. Paste will darken after a few days. Keeps 3-4 months.