Date Syrup

Breakfast, Recipes

Sometimes I like to roam around the grocery store to find new ingredients because there’s nothing more satisfying than creating delicious new recipes! Testing new recipes is definitely my thing on the weekends or whenever I have spare time. This is great because I use it in lots of baked goods, parfaits, waffles, pancakes etc. It’s my sweet syrup of choice right now and it’s amazingly delicious on it’s own…lemon juice is optional but helps it stay fresh longer. What I love about this version of date syrup is that it retains it’s full nutrients since it isn’t cooked down. It’s less sweet than maple syrup so just keep that in mind when you’re thinking about replacing maple with this one as it won’t have the same result!

Date Syrup

  • Servings: 8
  • Difficulty: easy
  • Print


  • 8-9 medjool dates pitted
  • 1 1/4 cup filtered water+ warm soaking water
  • 1 1/2 tsp lemon juice (optional)


  • Soak the dates in warm water (separate from filtered water) and then let them sit for 30 minutes
  • blend the soaked dates, 1 1/4 cup filtered water, lemon juice in a blender 25-30 seconds or until completely blended
  • -store in a mason jar for 2-3 weeks 🙂



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