Slice and pit the dates.
Spread onto a baking sheet.
Bake at around 135'C for 2-3 hours, then turn the oven off, but leave the dates in the oven overnight to dry. You want to get the dates to a point where they are rock hard, but you have to be careful not to burn them while you’re baking.
Let the hardened dates cool down, then pulse slowly in either a high-powered food processor, or a coffee grinder.
Alternative-
If you want to make the sugar more of a “raw” food, to prevent loss of the nutrients found in dates, you can slowly dehydrate them at a low temperature (37-43'C) either in a dehydrator, or in the summertime — in a hot car, inside a (turned off) barbecue, or just out in the sun. That would take a couple days, given the hours of hot sunlight available.
Alternative-
arrange sliced dates on a baking sheet and bake at 450° for 10 to 15 minutes, or until very dry and hard as rocks. Grind or process in a food processor to make sugar.
Store dried dates in a cool, dry place for 6 to 12 months. Tightly wrapped fresh dates will keep for up to 2 weeks in the refrigerator.
Date Yields- 8 ounces dried dates = 1 cup chopped dates
Originally Submitted
8/7/2012
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