I’m date-able!

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I absolutely love yacon syrup! It’s syrupy, low glycemic sweetness is perfect for many types of recipes, especially when you want to make trail mix bars or a nut and seed crunch. The problem is, it has nearly doubled in price within the last year. Combined with it’s difficulty to purchase (it has been sold out several times at my favorite online vendor), it’s starting to become one the sweeteners that I can’t readily recommend anymore.

As a result, I have been trying other types of syrupy sweeteners. Carob molasses works well, but if you don’t have a Middle Eastern or international grocery store in your area, it will be equally hard to find. I have tried coconut nectar as well. Honestly, it gives me a sugar headache like agave does, so I don’t buy or use it often.

I have been doing well eating high sugar fruits, such as bananas, grapes, mangoes and dates, in moderation, without any adverse affects. I’m very happy about that progress! So I decided to try date syrup. I like date syrup for alot of reasons. It is very easy to make myself. Dates are really easy to find. Date syrup is a whole food sweetener that does not need any additional processing. The cost to make my own yields more than a regular sized bottle of agave!

Date Syrup

*10-12 Medjool dates or 1 cup Deglet Noor dates (the kind often found in packages)

*1 cup of water

Soak your dates in water for 45mins-1 hour. Process dates and water in a food processor, blender or hand blender until smooth. Store in your fridge for up to 3 weeks.

*Sometimes lemon juice can be added to preserve your syrup longer

*You can add different spices to add interesting flavors