Two ingredient date syrup! With the consistency of applesauce and the sweetness of powdered sugar, date syrup is a versatile all-natural sweetener that may quickly become a staple in your kitchen.
I discovered date syrup in my ongoing quest to create a palatable No Sugar Added cake (full recipe to be posted at a later date!).
I was attempting to derive all my sweetness from fruit, like bananas. The issue is, when baking, its impossible to use bananas on a 1-to-1 ratio, as their water content is too high and they mess with the consistency of the cake (read: so wet it will never finish baking).
I needed something that was higher concentration in sweetness, with less moisture. Voila! I stumbled upon the concept of “date syrup” and was sold. This recipe is my preferred method to make date syrup.
How to use date syrup:
- Ice Cream // Nice Cream.
- Drizzled on Corn Bread.
- Fruit Salad.
- As a substitute for applesauce in recipes.
- Instead of maple syrup.
- Stirred into coffee and tea.
- 3/4 lb dates (about 15 dates or 1 3/4 cups).
- 1/2 cup water.
- Place the dates in a container and cover with water. Let soak overnight. This loosens the skin from the dates, cutting down peeling time. Additionally, it rehydrates the dates so they blend more smoothly.
- When ready, drain the dates. Peel off skin and remove pits if needed. After soaking, the skin should come off easily. Try gently pushing on the skin under running water for stubborn spots. Be sure to rinse all the date skin off the dates. Place into the base of a blender, food processor or NutriBullet.
- Add water to the dates in the blender, food processor or NutriBullet. Blend until smooth. The syrup should have a thick, applesauce-like consistency. Give it a taste. (Sweeter than you thought, right?)
- Store in a container in your refrigerator. Use as you would sugar, or see the list above for inspiration. Use within one month.