Date Puree

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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It’s such a simple thing to make, but date puree is SO useful when it comes to sweetening and thickening.

I’ve used it in my Carrot & Beetroot Salad recipe (in the Orange Dressing), the Thai Green Curry Lentils, as well as the Great Start Smoothie. Beyond that, you could use it in soups, casseroles, dessert fillings, relishes.. the list goes on. Thanks to New Zealand’s Revive Cafe for this recipe.



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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Servings 2 Cups


  • 1 Blender


  • 2 cups pitted dried dates
  • 2 cups boiling water


  • Put dates in boiling water for 10 minutes to soften.
  • Put the water and the dates in a blender and blend well until you have a smooth paste.
  • Put into an air-tight container and store in the fridge – it will last at least 3 weeks. Note: If you don’t think you’ll use it up in that time, or you only want to use small amounts at a time, divide the mixture into separate snap-lock bags and freeze.


*Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from
Keyword Date Puree, Puree
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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