If using a regular blender, make sure to soak your dates in hot water for about 30 minutes before you make it so that they soften enough to get a smooth result.
If using a high speed blender, put all ingredients inside and blend on high until smooth. You may need to stop and shake a little to get things moving but they will if you keep going.
For food processor method:
Make sure your dates are soaked as mentioned above in order to get the smoothest results, then add everything into the food processor and blend until smooth. It will take longer with this method, but keep stopping and scraping down the sides.
For fork method:
If you don't have either a blender or a food processor, soak your dates in hot water overnight. This will ensure they are as soft as possible.
Add the soaked dates with the other ingredients into a bowl and use a fork to mash and mix. Continue to do this until you get a smoothish consistency. It won't be as creamy and smooth as using a blender but you will eventually get some date paste you can use.
Notes
I usually use Medjool dates as they are soft and sweet and I can find them easily. Another good soft and sweet variety are the Barhi dates.
If you use something other than Medjool in this recipe you may make a different amount of date paste depending on date size. It may also turn out less sweet depending on the kind you use.
Make sure to take the pits out before using them.
If you are not using a high speed blender (and using a food processor or regular blender) then you may want to soak your dates in hot water for about 30 minutes to soften them before you make it.
Check out this great resource on the different types of dates. I use water in the paste I make for recipes but milk in the kind I use raw. I like the creaminess the milk adds when I eat it raw but prefer the water for my recipes as it is more neutral.
This recipe makes just under 2 cups, serving size for the nutrition facts is ¼ cup.