Tangy, robust, slightly sweet and with just enough heat to make this the tastiest Whole30 BBQ Sauce! Slather on grilled chicken, burgers or use as a dipping sauce. Grain, gluten, dairy free and vegan!
This NO-COOK Paleo bbq sauce is sure to become your favorite.
How To Make Your Whole30 BBQ Sauce With Dates:
- Gather all the ingredients.
- Place the dates in a bowl and cover completely with boiling/hot water and set aside for 10 minutes. This will soften the dates so they blend easy (like buttah!) in the food processor.
3. Drain the dates, but reserve the water (e.g. date water).
4. Add all the ingredients to a blender or food processor (except date water).
5. Blend for a minute or two until well combined and smooth. Add some of the date water if more liquid is needed to get the right consistency (e.g. thinner). Then it’s ready to use!
Helpful Tips:
- Use pitted dates (vs. with pits). I use regular pitted dates or Medjool dates; both work.
- All you’ll need is a small food processor to mix. It’s a perfect size.
- Use mason jar (or any glass jars) to store in the refrigerator.
Looking for other amazing recipes? Check these out!
- The BEST Easy Whole30 Ketchup
- How To Make Whole30 Mayo!
- Amazing Whole30 Chicken Salad Recipe
- Super Easy Whole30 Meatballs
- The BEST Whole30 Sausage
Enjoy this amazing bbq sauce on wings, sweet potatoes, chicken tenders, shredded chicken and more!
★Did you make this recipe? Please give it a star rating below!★
Amazing Whole30 BBQ Sauce that is so simple and tasty with just the right amount of kick! Grain-free, gluten-free, dairy-free, vegan, Paleo!
- 1 6 ounce can or jar organic tomato paste
- 1/4 cup coconut vinegar (substitute apple cider vinegar)
- 1/4 cup balsamic vinegar
- 8 pitted dates
- 1 tbsp dijon mustard
- 1 tbsp coconut aminos
- 1/4 garlic powder
- 1/4 onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 1/4 cup water (save water from soaking dates)
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Place dates in a heat resistant bowl and add boiling/hot water to cover them. Soak for ten minutes and then drain, saving the water to use in this recipe.
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Add all ingredients (except water) to a food processor (or blender) and process until smooth and creamy.
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Add enough date water to get the right consistency.
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Store in an airtight container in the refrigerator for up to a few weeks.
Helpful Tips:
- Use pitted dates (vs. with pits). I use regular pitted dates or Medjool dates; both work.
- All you'll need is a small food processor to mix. It's a perfect size.
- Use mason jar (or any glass jars) to store in the refrigerator.
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