If I asked you to name a sweet, delectable treat, dates probably wouldn’t be the first thing (or the fifteenth) to come to mind. After all, they look like this:
Shriveled and brown, they don’t exactly scream, “Eat me!” But hear me out: While dates may not be the most beautiful fruit, they are one of the sweetest.
You might be surprised to know that Medjool dates (the ones pictured above) are actually a fresh fruit. They’re widely available during the holiday season, and you can find them in the produce section. Medjool dates are bigger, softer and sweeter than the dried variety on the shelf next to the raisins.
In the interest of full disclosure, I should probably mention that one serving (just two dates) contains 30 grams of sugar. That’s as much as a pack of M&Ms. BUT, unlike your favorite vending machine snack, dates have 16 vitamins and minerals, with high levels of potassium and magnesium. They’re also high in fiber, making them an excellent source of energy without the crash.
Date caramel is a must-have for me during the Daniel Fast. It’s delicious as a fruit dip and can also be used in recipes that require a hint of sweetness. Just be sure to remove the pits first. If you forget this step, the result will be inedible. Trust me. I learned the hard way.
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Ingredients
- 1 cup Medjool dates, pitted (about 9 dates)
- Seeds scraped from a 2-inch piece of vanilla bean (optional)
- Water
Instructions
- In a small saucepan, heat about 2 cups of water to almost boiling. (There should be enough water to cover the dates completely.) Remove pan from heat and add dates, making sure all are submerged. Cover and soak for 20 minutes.
- Drain liquid, reserving about 1 cup. Pour dates, 3/4 cup liquid and vanilla seeds into a food processor or high-speed blender and puree until smooth. If the mixture is too thick, add a little more of the liquid.
- Store in a sealed container in the fridge for up to 3 weeks.
Notes
If you are using dried dates, you will need to increase the soaking time to at least 40 minutes.
