Date syrup is very similar in taste and texture to molasses, which is why it's also called date molasses. This thick and rich vegan syrup can be used in a variety of ways. My favorite way to enjoy it is with some tahini paste and homemade pita bread. You can also use it to make halwa!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
You might be asking, "Why go through the hassle? Why not run down to the store to pick some up?" I'm glad you asked! Currently, I'm in Montana and have no access to Middle Eastern markets.
Many of us live in rural communities where the nearest grocery store is an hour's drive. I love being able to create my own recipes when buying the item in need is not an option.
This morning, I was craving date molasses. After scouring the pantry, I realized that I was out. I did find dates, however. I decided to try making it myself. It ended up being way easier than I expected!
Date syrup/date molasses has been a staple in the Assyrian diet for hundreds, if not thousands, of years. Assyrians call this delicious syrup "Nepookhta," while in Arabic it's referred to as "Dibbis." It has a rich, caramel-like flavor.
Assyrians eat date syrup (also called date honey) mixed with tahini paste for breakfast, especially when fasting. I guess you can say Assyrians invented the first peanut butter and jelly sandwich. Instead of toast, we mix the syrup and tahini on a plate and dip the pita bread into it.
Date molasses pairs beautifully with this yummy cottage cheese ice cream. It's blended with dates, tahini, and pistachio cream. It's so good!
Jump to:
😍 Why You'll Love This Recipe
- This recipe is so easy to prepare, anyone can do it!
- Dates are very nutrient-dense!
- Making date syrup is a great way of using up old dates that are starting to harden.
- Drizzle date syrup in drinks and use it as a natural liquid sweetener.
- Use date syrup in your homemade salad dressings to add a touch of sweetness.
- Serve date syrup with pancakes or waffles instead of maple syrup.
🔖 Ingredients & Substitutions
- Dates: There are different varieties of dates, with the most popular being Medjool Dates and Deglet Noor. I prefer Medjool dates, but any variety will work!
- Salt: A pinch of salt to bring out the flavor of the dates.
- Cardamom: Cardamom and dates really complement each other. If you prefer, you can leave it out.
🍯 How to make Date Syrup
Step 1: Remove the pit and the round "cap" from the end of the dates and chop them into quarters.
Step 2: Add dates to a medium-sized pot and cover with 5 cups of water.
Step 3: Add a pinch of salt and ¼ teaspoon of cardamom (optional).
Step 4: Bring the mixture to a boil, then simmer for 45 minutes, stirring occasionally.
Step 5: Skim the date skins that float to the surface. It's ok if you don't get them all. Toward the end of the 45 minutes, mash the dates with a wooden spoon. Or use an immersion blender, being careful not to splatter the hot liquid.
Pro Tip: If you don't have an immersion blender, you can use a high-speed blender and blend the date mixture until smooth.
Step 6: When the 45 minutes are up, strain the date mixture through a sieve or soup bag that's draped over a large measuring cup.
Pro Tip: If you don't have a soup bag, you can also use a nut bag or cheesecloth draped over a large bowl.
Step 7: When the mixture is cool enough to handle, massage the bag with both hands, squeezing out as much liquid as you can. Twisting the top of the bag helps to squeeze out even more of the liquid. You should end up with 2 to 2 ½ cups of liquid.
Step 8: Strain the liquid and add it to a smaller saucepan. Simmer for 30 minutes or until the liquid reduces by more than half. The liquid will thicken and get darker the longer it cooks.
Step 9: When you're satisfied with the texture and color of the molasses, pour it into a mason jar to store. It should keep for up to a month in the refrigerator.
When pouring the syrup out of the pot, resist the temptation to scrape the sides of the pot with a spatula to get it all. The syrup on the sides of the pot is thicker and will leave clumps in the syrup (speaking from personal experience). You can, however, scrape it up and stir it into some vanilla ice cream!
🤷🏻♀️ Recipe FAQs
My favorite dates by far are Medjool dates. They are so juicy and plump and perfect for using to make stuffed dates. They would be an excellent choice to use in this recipe.
However, you can also use Deglet Noor dates to make this date molasses recipe. That's what I had on hand, and they worked just fine. But if you have the option to use either, I would recommend the Medjool dates.
Dates are loaded with antioxidants, potassium, and B-6. They have many other health benefits and are high in fiber. Date syrup contains no refined sugars, which makes it an excellent natural sweetener to use in your desserts.
Because dates are naturally high in sugar, no additional sugar is required to make the syrup, which is ideal!
Date molasses can be substituted for other sweeteners, including honey. It can be used to sweeten your oatmeal, poured over pancakes or waffles, and used when baking gingerbread cookies.
Add a few tablespoons to your smoothie or date shake, or stir it into a tall glass of milk or drizzle over yogurt for breakfast. You can even use it to sweeten your morning coffee! So, how will you use it?
👩🏼🍳 Pro Tips
- If you overcook the syrup and it gets too thick, you can just add ¼ to ½ cup of water and simmer it a little longer until it reaches the desired consistency. Remember, the date syrup will thicken further as it cools.
- Save the date pulp to use in smoothies, shakes, or to make date paste or kileche. Freeze the pulp in a zip-lock bag until needed. Make sure you write the date and contents of the bag so you don't have to guess what's in the bag later. Wash and dry the soup bag to use in other recipes.
🍇 Recipe Background
After posting this recipe in an Assyrian recipe group on Facebook, I got a lot of comments regarding the authentic way Nepookhta (Date or Grape syrup) is prepared. This is a quote from one of the group admins, Katrin Shahbaz:
My parents have made nepokhta for as long as I can remember, all the way back to Urmi, Iran, some 30+ years ago, and even before then.
Basically, the fresh juice of grapes is mixed with this special soil and left to rest overnight. In the morning, the frothy top is removed and discarded, and the remaining clean juice is boiled in large pots until it's cooked through and you can see the color begin to change into a beautiful golden brown.
Now, since that soil is not found here, people have switched to using the ashes (qetma) of certain wood, which is perfectly fine.
🌿 More Date Recipes
If you enjoy this date syrup recipe, here are some other date recipes to try!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Remove the pit and the round "cap" from the end of the dates and chop them into quarters.
- Add dates to a medium-sized pot and cover with 5 cups of water. Add a pinch of salt and ¼ teaspoon cardamom (optional). Bring the mixture to a boil, then simmer for 45 minutes, stirring occasionally.
- Skim the date skins that float to the surface. It's ok if you don't get them all. Towards the end of the 45 minutes, mash the dates with a wooden spoon. Or use an immersion blender, being careful not to splatter the hot liquid.
- When the 45 minutes are up, strain the date mixture through a soup bag that's draped over a large measuring cup.
- When the mixture is cool enough to handle, massage the bag with both hands, squeezing out as much liquid as you can. Twisting the top of the bag helps to squeeze out even more of the liquid. You should end up with 2 to 2½ cups of liquid.
- Strain the liquid and add to a smaller saucepan. Simmer for 30 minutes or until the liquid reduces by more than half. The liquid will thicken and get darker the longer it cooks.
- When you're satisfied with the texture and color of the molasses, pour it into a mason jar to store. It should keep for up to a month in the refrigerator.
Nutrition
Notes
- When pouring the syrup out of the pot, resist the temptation to scrape the sides of the pot with a spatula to get it all. The syrup on the sides of the pot is thicker and will leave clumps in the syrup (speaking from personal experience). You can, however, scrape it up and stir it into some vanilla ice cream!
- If you overcook the syrup and it gets too thick, you can just add ¼ to ½ cup of water and simmer it a little longer until it reaches the desired consistency. Remember, the date syrup will thicken further as it cools.
- Save the date pulp to use in smoothies, shakes, or to make Date Paste or Kileche. Freeze the pulp in a zip-lock bag until needed. Make sure you write the date and contents of the bag so you don't have to guess what's in the bag later. Wash and dry the soup bag to use in other recipes.
Tasmiah says
How long does this last after cooking?
Hilda Sterner says
I've had it last a month or longer, as long as there's no cross-contamination, and refrigerated, it will last for quite a while.
Greg Skyles says
An easy and delicious recipe! It was easier to do than it seemed from the directions (which were excellent and clear). You do have to watch it closely during the second reduction; I found it only took 20 minutes versus the suggested 45 minutes, though I was working with a smaller amount of dates than the full recipe calls for.
Hilda Sterner says
Thanks, Greg. Glad you found the recipe easy to follow. It makes sense that you needed less cooking time if you scaled down the recipe. I appreciate the review!
Magdalene says
How much dates? I do not see that the recipe...
Hilda Sterner says
The amounts are in the recipe card at the bottom of the post. 🙂
Wendy says
I just made this today and love it...I made it in my slow cooker! It's a great recipe and uses all of the date...the "molasses" for whatever you like (waffles for me today) and the blended dates itself for all kinds of recipes. That's in my freezer. I used the Medjool dates but no cardamom...I didn't have any. Thank you for this great recipe and I urge everyone to try it. Oh, it's good in hot cocoa !
Hilda Sterner says
Thank you so much, Wendy, and thanks for the hot cocoa idea too! I will have to try that!
Kathy Fisher says
Brilliant: "The syrup on the sides of the pot is thicker and will leave clumps in the syrup (speaking from personal experience). You can, however, scrape it up and stir it into some vanilla ice cream!"