Fruit Paste

This paste makes a great alternative to sugar. Use it in dressings, sauces, marinades, coffee creamers, smoothies, to top oatmeal or in baked goods. Dates are the most common fruit to use, however, other dried fruits such as mango or apricot can also be used.

Makes: 1 ½ cups

Ingredients:

½ cup dried fruit of choice

1 cup water (or as needed)

1 vanilla bean or ⅛ teaspoon vanilla extract, optional

Directions:

If necessary, pit the fruit. Place the fruit in a small bowl and cover with the water. Transfer to the refrigerator for about 1 to 2 hours or until the fruit is very soft. 

In a high-speed blender, combine the fruit, soaking water, and vanilla, if using. If using a vanilla bean, scrape the seeds from the pod and discard the pod. Process until smooth. If needed, add water a bit at a time to reach the desired consistency. If using the paste in baked recipes, use as little water as possible. 

Store leftover paste in a covered container for up to a week in the refrigerator or for several months in the freezer.