Using Date Paste in a Raw Pie

Video Transcript

"Hello everyone. My name is Matt Fuller. This is Denise Bennet, my partner. We are the proud facilitators of the Light and Love Cafe. We are here on behalf of the Expert Village. This is the part that what we want to do is show you the machine anyway. Right behind, we just made the crust and right behind this cap, this magical little cap here. This is the good stuff. So, what this is is a date paste and it's absolutely wonderful, wonderful. Let me have some. Yea, I didn't think you were going to be able to pass that up. So, depending on the type of pie that I make, if it's a very sweet pie already like bananas or something then I won't need it. If I'm making it from something like a plum, it was ripe, but it wasn't quite as sweet as I wanted it to be, then I'm going to go ahead and use this. It's extremely sweet, it's wonderful. It is wonderful and it is sweet, but I don't want to over power the pie with too much sugar, even though it's a natural sugar. So I go ahead and take that off and kind of leave it aside and of course I'm always going to test what I'm making and see if it came to the flavor that I wanted it to have. And so this is, remember all that oil that we were talking about? Look at her fingers guys, so oily. This is the good oil. From the nuts. So behind this, and I do need to take a little moment to wash this and the reason is the fruit will not come through this if this doesn't get cleaned. And this is more of the date paste and some of the nuts probably that didn't go through. Actually maybe there isn't There is a very fine screen here and an even finer screen here and if I don't take care of this, all of the food will just back up so we're going to take a moment and get this cleaned."