Raw Date Butter: Backup Plan #3

apple with date butter 2

My afternoon snack: an apple topped with Date Butter and Almond Butter.


It’s been a rough week for me in the kitchen. As you can see, it’s Friday afternoon and I’m only now writing my first post for the week. On Tuesday I was planning to write a post about Alton Brown’s from-scratch microwave popcorn. After several burned batches of popcorn and an error message on my microwave, I decided to nix that idea—popcorn made on the stove tastes better anyway.

Onto Backup Plan #1: Breaded Acorn Squash Slices. This sounded like an interesting twist on roasted winter squash. I sliced the squash thin so they’d be crispy and cook through thoroughly, but the slices were too thin and the breadcrumbs outnumbered the squash. A mouthful of breadcrumbs is not my idea of enhancing a vegetable. There’s potential in this recipe; it just needs more practice.

Okay, Backup Plan #2: Pumpkin Pie. Yes, I blogged about Pumpkin Pie two weeks ago, but this post was going to be about how you can freeze extra pie dough if you don’t feel like cooking two pies at once. When I blind-baked my defrosted crust, however, the sides shrunk down and the center puffed. This is probably because I forgot to prick the crust with a fork before baking it. Nonetheless, I still couldn’t say positively one can freeze homemade pie dough with success, and I couldn’t get a pretty pie picture (it still tasted good, though!).

That left Backup Plan #3: Date Butter. In a rush of desperation after my failed culinary ventures, I thought I’d whip together a simple Date Butter. We had a few dates in the cupboard, just enough to make a half-batch. Unfortunately, I did not read the directions thoroughly and ended up with a Date Butter twice as watery as it should have been. With no time to go buy more dates, I left the watery butter in the blender overnight and vowed I’d get more dates in the morning and make the butter the right consistency. Thankfully, the extra handful of dates smoothed the watery mess into a sweet, spreadable paste, reminiscent of pumpkin butter or apple butter. The uses for Date Butter are manifold: spread on toast or pancakes; sweeten your hot beverage; use it as a sugar substitute in baked goods; or top off your vanilla ice cream with a spoonful of date butter.  If you need further inspiration, check out the blog 101 Uses for Date Syrup.

This recipe is from Zoe of ZOMT Bakes. The proportions of dates to water that Zoe uses result in a Date Syrup, but I added more dates to make it into a butter consistency.



10 Medjool dates, pitted (or 20 normal dates, pitted) [I used about 5 additional dates to get a butter consistency]
1¾ cups water
1 Tbsp fresh lemon juice

Make the Date Butter

Cut the dates into large chunks and place all ingredients in a blender. Process for a few minutes until smooth and completely blended. Store in the refrigerator for up to 3 weeks.

Makes about 2 cups.

8 Thoughts on “Raw Date Butter: Backup Plan #3

  1. Samuel Sharaf on November 6, 2010 at 12:37 PM said:

    This was definitely one of the best looking delicious (considering i love dates and fruit :) ) and healthy dessert i have had.
    Thanks Andrea…great creativity!

  2. I like this post Andrea! Show’s a little bit more about you and your adventures, or maybe mis-adventures, in the kitchen ;) And my mom always freezes her pie crust dough, and it turns out amazing!

  3. That last comment was to help in your conclusion that pie dough can be successful frozen and eaten- not to make you feel worse! ha… hope you knew that! Take care friend!

    • andrealein on November 8, 2010 at 9:53 AM said:

      :) He he! I was not offended by your comment in the least bit! It’s helpful, actually, because it narrows down the reasons why my pie crust turned out funny. The crust tasted good; it just did some weird things b/c I didn’t prick it. Thank for the tip! P.S. You have a blog!!! I’ve added it to my Google reader!

  4. The date butter sounds delicious and so simple to make. We will definitely try this over the holidays. Thanks!

    • andrealein on November 11, 2010 at 11:56 AM said:

      Yes, it really is simple and delicious! I think you’ll like it a lot. Let me know if you come up with any creative uses for it. :)

  5. Micah on July 6, 2012 at 8:43 PM said:

    Just in reply to the date butter recipe: That is far too much water, at least for the dried Medjool dates I am using. However I realize upon writing this that recipe doesn’t call for “dried” dates -____-
    I must say, though, the resulting date smoothie is delightful when sipped warm :)

    • andrea on July 20, 2012 at 2:21 PM said:

      Oh dear, sorry to steer you towards a watery date butter! I wonder if the size of dates has anything to do with it? Glad you’re enjoying it as a smoothie though!

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