Quick answer: Date sugar is simply dried dates ground into a coarse powder. To make it, dry pitted dates in a low oven until crisp, then blitz in a strong blender or food processor. It does not dissolve like white sugar, so it suits baking and toppings best.
Last updated: 14 November 2026
Ingredients
- 300 g (about 2 cups) pitted dates, ideally on the drier side such as Sukkari or Deglet Noor-type dates
Method
- Heat the oven to 250°F (120°C). Chop the dates into small pieces and spread on a lined tray.
- Dry for 1 to 2 hours, turning occasionally, until hard and crisp. Soft Medjool dates take longer.
- Cool completely.
- Grind in a high-powered blender or food processor in short bursts until a coarse powder forms.
- Sieve to remove larger pieces and re-grind them.
- Store in an airtight jar in a cool, dry place.
How date sugar differs from white sugar
- It is ground whole fruit, so it keeps some fibre and a caramel flavour.
- It does not dissolve in liquids and can clump when it absorbs moisture.
- It can burn at high temperatures, so watch baking times.
How to use it
- Replace up to half the sugar in cookies, muffins and crumbles, using a little less than the recipe asks for.
- Sprinkle over porridge and yoghurt.
- For a smooth liquid sweetener, make date syrup or date paste instead.
Browse Sukkari dates, and see more in our date recipes guide and Sukkari as a sugar alternative.
Frequently asked questions
What is date sugar?
Dried dates ground into a coarse, brown powder.
Is date sugar the same as white sugar?
No. It is ground fruit, does not dissolve and behaves differently in baking.
How long does homemade date sugar last?
Several weeks in an airtight jar in a cool, dry place.
