Date & Maple Syrup Butter

I had a crisis this morning. Just a small one, but a crisis nonetheless. I could not find my peanut butter.

I just bought it the other day, where could it be hiding? While that tells you a lot about the state of my cupboards (which I hastily emptied the other day during a clear out, and the bulk of it is still residing in big plastic buckets), I solved it pretty quickly, which tells you more about how quick I am to adapt when I am hungry.

Very, very quick. Feed me now, I am hungry! And I needed something to smother my sourdough toast.

Late last year I visited a new London based Turkish restaurant, Oklava. I had a very pleasant lunch there, and the first bite stood out. It was a small dish containing one thing. Date butter. The creation of the patron chef, Selin Kiazim, this date butter was rich and more-ish. I immediately thought that I would love to create something similar at home.

Date & Maple Syrup Butter

Date & Maple Syrup Butter

This morning, in the absence of peanut butter and the overwhelming desire for something very-good-to-eat on my toast, I remembered the date butter. I had dates. Huzzah! And butter. And lots of maple syrup from Canada. The deal was done. Rich sweet dates, gorgeous creamy butter and that savoury-sweet maple.

Delicious! I will play with it further. For now, this is a little slice of morning perfection. Thank you, Selina, for the inspiration!

Date & Maple Syrup Butter

Makes enough for 4-6 generous slices
will keep well covered in the fridge for as long as the butter is good (check the BBD)


75g dates, stones removed
50g butter
2 tbsp maple syrup

optional: hazelnuts, to top with (or nuts of your choice)


Put it all in your food processor or blender and WHIZZ! Scrape down the sides and whizz again. Until lovely.




Written by Niamh
Cooking and travelling, and sharing it all with you.