For those of you who know us, you’ll be aware that for the most part, we like to eat whole food plant-based. There is always room in our hearts for vegan junk food and we will always be open to the odd treat or two but we are trying to stay on the straight and narrow and keep things as ‘clean’ as possible.
We have recently ventured into the world of whole food, oil and sugar-free baking which has been a massive learning curve for me. Now, not only do I bake without the use of eggs or dairy I can also bake without sugar, oil or vegan butter too! Woohoo!! Check out our Family Favourites ebook for super recipes!
This is where this double recipe comes in. I have been working on some whole food plant-based recipes for the blog and for the most part they contain one or both of these amazing purees.
I didn’t know how easy it would be to make sticky sweet desserts made purely from fruits and vegetables but bear with me people the recipes are on their way. I thought it would make sense to blog the integral parts of those recipes separately so they are an easy go-to for all of you plant-based beauties out there.
You will need a good quality food processor to achieve a smooth and silky puree but it will be so worth it when you’re serving up the healthiest, sweet and sticky treats to your nearest and dearest.
Date puree method 1:
- 200g pitted dates
- 1/2 cup water
- Soak the dates for a few hours and then blitz in the food processor until you get a creamy paste.
Date puree method 2
- 2 cups pitted dates
- 2 cups water
- Heat in a pan on low for 10 minutes.
- Strain and reserve the date water. (Great for sweetening porridge and smoothies.)
- Blitz the dates in a food processor with a couple of tablespoons of the date water until smooth and creamy.
Sweet potato puree
- 2 large sweet potatoes
- Bake in the centre of the oven gas mark4/350F for approximately 1 hour or until soft and tender.
- Peel the skins off and then puree in a food processor until smooth and creamy.
We hope you find this of some use. You can make the purees in large batches and freeze for future bakes. Simply defrost the night before and then you are good to go.
Stay tuned for the upcoming magic recipes where you can out these purees to good use. That’s if you haven’t gobbled them all up in the meantime because let’s face it date puree tastes just like caramel sauce am I right?
We will still be releasing our regular vegan recipes too but there is a new thread of recipes for the super health conscious. We hope you enjoy them as much as we have been.
Help us out!
If you have any questions or comments, leave them down below, or shoot us an e-mail! And, as always, if you’re thinking about buying some of the items mentioned in our blog, use our Amazon affiliate links throughout this article or down below; it helps us create content that you like to read or that helps you out, and it costs you nothing — win/win! We appreciate the support.