(aka Date Butter or Date Spread)
This is literally the easiest recipe. I discovered it whilst making these brownies. Coconut oil is solid at room temperature, which I discovered yields the best results for that super creamy texture, but if it happens to liquify in your cabinet like mine did, just stick it in the fridge for a few hours and then try again. The only other ingredients you need are pitted dates! When blended up in the food processor these two things become creamy and sweet and unbelievably delicious when slathered on muffins, toast, your finger, apples, crackers, you get the gist. But I could go on, I assure you. Oh also try a spoonful of it in your morning coffee or smoothies (fruit or green)!! Okay, now I’m done. You can eat your date cream however you like! Also, feel free to mess around with the ratios of water and coconut oil. I’ve found that when you add more water the consistency becomes much more like a thick jam/fruit spread (excellent as a “sweet” on a swanky cheese board like this); and when you add more coconut oil, it’s much creamier and is excellent as an oatmeal or breakfast topper (hint/hint/hint) instead of the standard brown sugar or maple syrup.
Date Cream (makes about 1 cup)
~1 1/4 c pitted dates
2 tbsp solid coconut oil
1-2 tbsp date water (see below)
Soak the dates in hot water for ten minutes. Reserving the water, pick out the dates Place in a food processor and pulse 7 or 8 times. Add coconut oil and water, then blend until smooth! Transfer to a jar tightly closed with a lid and store in the fridge for weeks!