This glossy, deep-amber sauce gets its natural sweetness from soaked and pureed Medjool dates, blended with savory coconut aminos, a splash of rice vinegar, and toasted sesame oil for depth. Fresh grated ginger and garlic powder add that classic teriyaki punch, while a quick arrowroot slurry thickens everything into a spoonable, restaurant-quality glaze. The whole thing comes together in one saucepan in under fifteen minutes, straining the dates into a silky paste before simmering in the aromatics. It's the kind of versatile sauce you'll want on hand for drizzling over grilled chicken, stir-fried vegetables, or roasted salmon. Clean, whole-food ingredients and a naturally sweetened base make this a smart, ready-to-use staple for a Paleo kitchen.
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Combine the pitted dates and 3 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste, then press through a fine mesh strainer into a small saucepan, discarding any fibrous solids.
Add the coconut aminos, rice vinegar, sesame oil, grated ginger, and garlic powder to the saucepan with the date paste. Whisk together until the paste is fully dissolved into the liquid.
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