Monday, July 26, 2010

AtV Staple Recipe: Ape Date Sweetener

Here's something a little different...
You'll be seeing posts like this a lot more in the future, something I'd like to call an "AtV Staple Recipe".
 Just what is an "AtV staple Recipe" you ask? It's pretty simple actually - a staple recipe is one that you'll want to bookmark, because you will most certainly be seeing it as a reoccurring ingredient in future AtV recipe posts. A couple notes about staple recipes: 
I'm a big advocate for making your own condiments from scratch. This way you get to see everything that goes into your food, and really there's nothing more rewarding than looking at a plate packed full of tasty goodness and knowing that you made absolutely everything in front of you. 
I also what you guys to know how much of a huge influence my taste buds have on the food I make. This revolves around the fact that I won't settle for anything that doesn't fool me into thinking that I'm eating the real thing. I don't like bland food - and I still crave a lot of the foods that have been cut from my diet. So here we go...

Ape Date Sweetener
This recipe makes a LOT of sweetener (5 cups to be exact). To some this might be an enormous amount, so by all means feel free to cut it in half, or maybe even more. You can also opt to store the additional sweetener in your freezer until you need it.
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3 c Medjool Dates - soaked over night & pits removed (roughly 42-43 dates)
2 c dried Apricots - soaked overnight (roughly 36 dried apricots)
3 Tbsp Lemon juice
1 & 1/2 c Water
Puree until very smooth.
Store in an air tight freezer in fridge or freezer.
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Stay tuned for recipes involving this yummy sweetener, like these Chocolate Fudge Brownies:

xoxo,

13 comments:

  1. How long does this last, approximately? I assume the lemon juice helps keep it somewhat longer, but I guess I haven't made enough use of date paste in the past and it's fermented on me :( (That was pure dates and water though.) Looks gorgeous!

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  2. I love the idea of adding apricots to your sweetner! They're much more affordable than dates. Dates (here anyways) are $9/lb. SO PRICEY

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  3. Brilliant! Thank you so much for this great recipe. Writing down the ingredients on the shopping list. This would be awesome in my pie and cobbler crusts.
    Peace and Sweet Health,
    Elizabeth

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  4. Hi A-K --- Thank you for the comment!
    The sweetener should keep for up to a month in the fridge. I keep about1 cup at a time in the fridge, that way I'm not worrying about using it all up before it goes bad. The rest stays in the freezer, and that will keep for months.
    xoxo,
    S

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  5. Yikes! That is pricy L!
    I like the idea of playing around with dried fruits and dates for varying flavors of sweetener. This one is my fav so far.
    xoxo

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  6. Thank you for the comment Elizabeth! I hope you like :)
    S

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  7. Absolutely genius! I've made date paste and date syrup, but adding the apricots is a great idea ... and makes for an awesome name :) Love it.

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  8. Thank you Lisa! You're comments always mean so much to me :))
    xo
    P.S. I had the name for this originally turned around, but Ape Date made me giggle so I knew it had to stay.

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  9. This looks so good, I want to just grab a spoon and eat it :)

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  10. Yummy! Is something that I can add to just about any dessert or even a smoothie (because sometimes I like my smoothies extra sweet)?

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  11. I'm new to the raw foods. When you soak the dates, apricots, nuts, etc, do you drain and throw that water out or use it as part of the liquid called for in the recipe that follows? Or does the majority of it get soaked up into the fruit? Curious as I don't want to screw it up on a first attempt. Karen

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  12. Hi Karen - this is a great question!

    If a recipe calls for liquid and you are soaking dates/nuts/seeds/etc You can definitely drain whatever you are soaking and use the that water as the liquid in the recipe.
    You will notice that when soaking nuts and seeds a lot of the water will absorb into them, but you should always have some liquid leftover with whatever you're soaking.

    I hope this helps!
    xo

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  13. I'm new to raw, so eagerly looking into recipes that can keep me happy rather than coming home to an empty fridge and reverting to SAD, I *love* your website and am trying to set up a few 'staples' so that I can make it through another week without falling off the wagon for being sick of the same darned salad. I bought dates and apricots for this recipe, but I know you also use plain date paste a lot. Can this apricot version be used interchangeably with the date paste in recipes?

    Thank you so very much for not only the inspiration, but the means to making it happen, AND the permission to use the oven for those of us who can't afford a dehydrator just yet.

    Thank you! You are adorable and fabulous!

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