Step 1

If you’re using whole dates, you'll first need to remove the stones (pits) for the center of each date. To do so, I just pull the date in half by hand and release the pits. Alternatively, you can slice them with a knife lengthwise before popping out the pits.

Step 2

If your dates are particularly dry or you aren't using a high-speed blender for the next step, I first recommend soaking the dates to soften them.To soak the dates: de-seed the dates and place them in a large bowl covered with HOT (or boiling) water and soak for 30 minutes. This will help plump them up and soften them (thus making it easier to blend the dates). Make sure to reserve the soaking water in case any of it is needed to thin the date paste when blending.

Step 3

Transfer all the pitted dates to your high-speed blender or food processor and process until smooth and paste-like. As the dates are very sticky and don’t have a massive water content, this will take some time to achieve the correct consistency, so I recommend giving your machine breaks every 2-3 minutes to avoid overheating.

Step 4

If you’re really struggling to blend it into a paste, then add some hot water to your machine, one tablespoon at a time.The date puree is ready when you achieve a smooth homogenous, lump-free mixture.

Step 5

Make ahead: you can leave the dates to soak for up to two days (in the fridge) before blending.Store: store the date paste in a clean airtight container (I store mine in a glass jar) in the fridge. For date paste without water, it should last between 3-4 months. With water, I probably wouldn't use it past one month, though I haven't tried as I nearly always make mine without water.Freeze: this date paste is also incredibly freezer-friendly and can freeze for 6 months with water or 12+ months without. I recommend portioning it into Tbsp portions in an ice-cube tray. It doesn't fully freeze either, so it’s still "scoopable" directly from the freezer.