Have been meaning to make these since a long time ago, to add another spreadable condiment to my repertoire (besides peanut sauce). Now it’s the holidays, finally! 🙂
Have seen lots of recipes which calls for boiling a huge amount of sugar. That isn’t easy because sugar burns easily, and of course, not that healthy. This recipe’s inspired by V.K. Rees.
Ingredients (yields 2 cups) :
200g pitted medjool dates (About 15 medium-sized dates). Soak in water for half an hour till soft.
2 tsp sea salt (More can be added to taste)
¼ cup of any non-dairy milk (Coconut will yield the creamiest result)
1.5 tsp vanilla extract
¼ cup vegan margarine
Place all in a food processor and blend till smooth.
Buttery and creamy, the dates add a slight coconut-y aftertaste. I kept the skins of the dates for nutrition and I rather like the grainier texture which resulted. But you’re welcome to remove them if you want a smoother blend.
Top on cakes, coffee, tea, pastries. Put with apples as an alternative to peanut butter, makes a good lunchbox snack for your little ones too!