This is an amazing and versatile item to have in the fridge as it can be used as a base for many healthy treats. We’ve used it with sprouted rye bread in this chocolate ball recipe, with callebaut 54% dark chocolate for our famous chocolate fudge recipe and as a spread on our raisin toast or banana bread. The recipe itself is very simple, but the method can be a little time consuming so it is recommended to do this recipe along with some other baking. The smooth, delicious texture of the date paste depends entirely on the step where the cooked, pureed mixture is strained through a medium wire mesh strainer. Skimping on this step will leave a grain in your paste and fudge recipes.
- 1.5kg bag of dried dates
- 1/2 cup buderim ginger
- 5 teaspoons cinnamon
- 1/2 cup coconut sugar
- Stew dates, ginger and cinnamon in a large pot with just enough water to cover until soft (1 – 2 hours)
- Using a stick blender, blend the softened mixture until there are no visible lumps
- Simmer on the lowest heat for another 30 minutes, stirring regularly
- Remove from heat and use the stick blender again to remove any chunks
- Allow to cool to room temperature
- Strain, a few scoops at a time through a wire mesh strainer into a large bowl, regularly scraping the bottom of the strainer
- This entire mixture should only produce about 1 cup of waste at the end, so keep wiping that mixture across that strainer until it’s all dry!
- Halve mixture and add 1 cup melted chocolate or 1 cup cocoa to make a chocolate date spread. Vary chocolate quantities for hardness & taste.
- Lemon zest and juice instead of ginger and cinnamon gives a delicious tang to your morning toast