OK, this one is for all you who don't necessarily think of raisins as "turds from Satan's pet bunny rabbit". I see a lot of recipes (especially refined-sugar-free dessert recipes) out there calling for "date paste".
My question is, why aren't raisins, which are similarly fructose/sweetness-dense, used as an baking option more often? It seems to me that raisins are often cheaper and more easily acquired than dates, as well as similarly blendable (especially after soaking). Is there a baking chemical / textural issue? Has anybody ever baked with some kind of blend of raisins, aka "raisin paste"? How did it turn out?
ETA: I realize that raisins are not health food - and I'm not asking for any nutritional basis to eat them like it was going out of style. My question is aimed at those who can explain why raisins aren't used in real food refined-sugar-free baking as much as dates - is there a chemical/textural reason?