Ingredients
- dried fruit, such as dates, apricots, figs, cranberries or raisins.
Preparation
Step 1
First, pack your pitted dates real tight in a Mason type glass jar. I was able to cram about 450g in a half liter jar.
Then, pour water over the dates until the jar is really full. I used about ¾ cup. Make sure you fill it right to the top then cover and refrigerate for at least 12 hours.
You can also mix in any other dried fruit, such as apricots, figs, cranberries or raisins. This will slightly change the taste, texture and sweetness level of your paste. Just use whatever ratio you want. So long as it fits in the jar, you’ll be alright!
In this case, I chose to use about 75% dates and 25% California Raisins, for a bit of a sweeter paste.
After the fruits have soaked for at least 12 hours, simply process them on high speed in your food processor, for about 5-8 minutes, or until smooth and creamy in consistency. The longer you process, the smoother and creamier your paste will be.
When desired consistency has been attained, transfer back to glass jar and keep in the refrigerator for up to 3 months.