Versatile Date Puree


It’s such a simple thing to make, but date puree is SO useful when it comes to sweetening and thickening. I’ve used it in my Carrot & Beetroot Salad recipe (in the Orange Dressing), the Thai Green Curry Lentils, as well as the Great Start Smoothie. Beyond that, you could use it in soups, casseroles, dessert fillings, relishes.. the list goes on. Thanks to New Zealand’s Revive Cafe for this recipe.


Makes 2 cups


  • 2 cups pitted dried dates
  • 2 cups boiling water


  1. Put dates in boiling water for 10 minutes to soften.
  2. Put the water and the dates in a blender and blend well until you have a smooth paste.
  3. Put into an air-tight container and store in the fridge – it will last at least 3 weeks. Note: If you don’t think you’ll use it up in that time, or you only want to use small amounts at a time, divide the mixture into separate snap-lock bags and freeze.
*Recipe is Copyright Revive Cafes and is used with permission.
Taken from the Revive Cafe Cookbooks available from

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


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