As an obsessive baker, sugar is my lifeline. However, when I wanted to change my eating habits I realized how damaging the extra added sugar was killing my diet. I’m a girl who needs her brownies and her chewy chocolate chip cookies on the daily – so cutting these out was not going to work.
Introducing date paste! Date paste has become my go to sugar substitute when I’m baking. I’m not a fan of the chemical taste you get from using a store-bought sugar substitute and date paste offers a subtle sweetness that enhances what you are making; it doesn’t mask the flavor with an overtly sweet taste.
I’ve used date paste in cookies, muffins, bread, cupcakes, brownies – it works seamlessly in all! I’ve found that the dry ingredients in a recipe may need to be adjusted to work with the added water from the paste, so if you have any questions feel free to ask in the comments. I don’t have a food processor (#tinykitchen) so I use my Nutribullet! So easy.
Date Paste – A Natural Added-Sugar Substitute
A quick and easy way to naturally substitute added sugar in your recipes!
1 cup Dates, pitted
1 cup Water
Blend pitted dates and water in a food processor (or if you’re like me and have a tiny apartment, your Nutribullet!) and blend until smooth. It is fine to have some bits of date visible in the paste, but you can blend for longer if you like.
This date paste is great for cookies, cakes, muffins, bread, etc! I use a 1:1 ratio when substituting for sugar. You may need to slightly adjust the dry ingredients in your recipes to adapt to the date paste. All of my recipes are already adapted for date paste, no thinking required!