Dates are a good source of various vitamins and minerals. They’re also great to give added energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc can also be found in them. They also contain vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K. Some other benefits you get by adding date fruit to your diet. Dates also relieve constipation, strengthen vines, treat intestinal disorders, treat anemia and cure allergies, promote sexual weakness, promote heart health the list goes on. Even some health specialists have said that eating one date per day is necessary for a balanced and healthy diet.
With all that said above, why not add use it for baking, pancakes, nice cream or anything else you can think of to use this natural sugar-free caramel sweetener!
To make this syrup, you need to soak the dates in spring water between 30 minutes – 2 hours {the longer the dates soak, the smoother your date syrup will be}.
Once the dates have soaked, drain the water. Then transfer the dates to your high speed blender. Add 1 ½ cups spring water & the 1 teaspoon of freshly squeezed lemon juice.
Blend the mixture using your high speed blender about 2 minutes. Continue to pulse until you reach a desired consistency. It’s ready to use.
Transfer the date syrup to a glass jar & store in the refrigerator up to 3 weeks.
You could use this recipe on top of my Vegan Pancakes, Vegan Waffles or any baking recipe that calls for an added liquid sweetener such as honey or maple syrup.
| Prep Time | 30 minutes |
| Servings |
cups
|
- 10-15 Medjool Dates pitted
- 1 ½ Spring Water
- 1 teaspoon Lemon freshly juiced
Ingredients
|
|
- First, you need to soak the dates in spring water between 30 minutes -2 hours {the longer the dates soak, the smoother your date syrup will be}.
- Once the dates have soaked, drain the water. Then transfer the dates to your high speed blender. Add 1 ½ cups spring water & the 1 teaspoon of freshly squeezed lemon juice.
- Blend the mixture using your high speed blender about 2 minutes. Continue to pulse until you reach a desired consistency.
- Transfer the date syrup to a glass jar & store in the refrigerator up to 3 weeks.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
