Date Paste [Paleo, Gluten free, Grain free, Dairy free, REBOOT]

Dates – because those days do come when we need something sweet to satisfy a craving. It’s easy. It’s quick. It’s delish!


I’ve been asked numerous times how to make date paste and I never really thought to blog about it before. However, typing the ‘recipe’ out every time gets tedious so here it is! Plus, being back on REBOOT means I’m off the raw honey so I made some date paste instead. Now, one word of warning – dates are crazy high in sugar (about 60%) and you can easily eat too much if you’re not careful. In order to achieve the same sweetness as other sweetneners, you’ll need to use a substantial amount so if you do use date paste, just be aware that there’s quite a punch of sugar that comes with it. 

Nonetheless, there are times when you’re after just a touch of something sweet and if you’re cutting out other sweeteners (such as honey, maple syrup, xylitol etc), an alternative can be dates (when on REBOOT, it’s allowed but very much in moderation as it’s on the orange list). 


This is a luscious and thick paste that is perfect in chia pudding, Paleo ‘treats’, and even just a half teaspoon as is (I don’t really recommend the treats for REBOOT but rather this than caving and giving in to junk!!). 

Recipe for Date Paste

Yield: 125ml 

Prep time: 1 minute, plus 2-3 hours soaking time (or overnight)

What you need 

3/4 cup dates, pitted 

1 cup water

What you need to do 

1. Soak the dates in water for about  2-3 hours (or overnight).

2. Once softened, scoop out the dates and add to a blender. Save that syrupy water! Use 3-4 tbsp of the water to blend. 

3. If it’s too thick, add a bit more water. Repeat until your desired consistency is reached. 

Done! Store in a jar in the fridge for up to one week. You can freeze it in an ice cube tray and then once frozen individually, put the cubes into a ziploc bag and keep frozen until needed. This way you just take one cube at a time as needed. 

(I save the rest of the water to soak my chia seeds or add to a tomato bredie 😉 )


Enjoy … But in moderation! 

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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