Homemade Date Honey: a Natural Vegan Sweetener
If you’re looking for a natural, truly vegan sweetener, homemade date honey is great. And the best part is, it’s seriously super easy to make! We always have a jar of homemade date honey in our fridge, and we use it in cakes, oatmeal, and even salad dressings. You’ll find it in several of Soul in the Raw’s recipes. You can also just eat is as pudding, if you don’t add to much water to the blender when making it.
In Jerusalem, many stores sell Silan (which is date honey). I still recommend making your own homemade date honey – it’s much cheaper, and much more delicious. Plus, Silan is not raw – the content is cooked before being jarred.
I recommend buying the cheapest (preferably organic) dates you can find for this, because we make it from our super cheap dry organic dates (which are not that tasty on their own) – and it tastes awesome. If you’re using dry dates, it’s best to soak them overnight and prepare the date honey from the dates, along with their soak water. If you’re using soft dates, like Medjool or Bahri, no need to soak.
Homemade Date Honey
Ingredients
- 4 cups pitted dates
- Water to cover
Instructions
- I recommend filling your blender about 3/4 full of dates, and then adding enough water just to cover those dates.
- Blend until you get a paste, and then taste it.
- If it's too thick, you can always add more water, or more dates if too thin for your taste.
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Hi Marina, I’ve made this – and I call it Date Paste, but I like the name Date Honey better! Do you know how long it will last in the fridge? This would be good in determining how much to make!
Hi Tracy! Probably around a week! And you can always freeze it in an ice tray and use up later in smoothies and dressings!
Thank you for your recipe, but this is NOT silan. Your recipe is for a basic date paste. It works better if you use very hot (not boiling) water and let it sit for 10-20 minutes before blending/processing into paste. Silan requires is long, more involved process that ends with straining out the date solids under pressure; the result is a dark syrup with a consistency similar to honey.
Hi Roberta! Being from Israel, I often consumed Silan there. This is just a raw vegan version 🙂