Skip to main content
Epicurious

Date Paste

3.8

(2)

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Recipe information

  • Yield

    Yield: 1 rounded cup

Ingredients

1 cup pitted Barhi dates
1/2 cup filtered water

Preparation

  1. In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
TagsDateDried FruitFruitRawGluten FreeDairy FreeNut Free5 Ingredients or Fewer30 Minutes or LessQuickEasyNo-CookFood ProcessorCookbooks
Read More
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Saffron Madeleines
You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Masoub (Banana and Flatbread Pudding)
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.