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How to Make...

Paleo BBQ Sauce [ Vegan, Whole30 ]

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 2 cups 1x
  • Scale:

Ingredients

  • 8 Medjool Dates, pitted, soaked & drained
  • 6oz tomato paste
  • 15oz canned tomato sauce (1 3/4 cups)
  • 1/4 cup coconut aminos
  • 1/4 cup balsamic vinegar
  • 1/3 cup apple cider vinegar
  • 3 TBS stoneground or dijon mustard
  • 1 TBS chili powder
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne (more or less depending on spice factor)

Instructions

1. In high speed blender or food processor, add all ingredients–making sure Medjool dates have been pitted, soaked and drained–and blend until smooth.
2. Transfer mixture to medium pot and allow to simmer for 20 minutes – BBQ sauce will become more flavorful and thicken slightly after simmering.
3. Remove from heat and allow BBQ sauce to cool in pot for 20 minutes.
4. Transfer cooled sauce to 16oz jar– Option to strain BBQ sauce through fine mesh strainer for a smoother sauce, patting sauce with spoon or back of measuring cup to strain.
5. Store BBQ sauce in fridge – use within two weeks.

Enjoy on your favorite burger, use for pulled pork, grilled chicken, or even great for dipping sweet taters!

Nutrition Information:

  • Serving Size: 2 TBSp
  • Calories: 63
  • Sugar: 12g
  • Sodium: 408mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg