Caramel Sauce Made with Dates
Enjoy the natural sweetness of this simple date caramel recipe. Made with just a handful of simple ingredients—medjool dates, almond milk, pure vanilla extract, and a pinch of sea salt—this date caramel sauce offers a delightful alternative to traditional caramel, without any refined sugar.
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Servings: 8
Equipment
- 1 blender or high-speed blender for a smoother caramel sauce
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 15 medjool dates, pitted (about 220 grams / 1½ cups)
- ⅔ cup (157 grams) unsweetened almond milk, or other non-dairy milk plus extra to thin if desired
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Place the pitted medjool dates, almond milk, vanilla extract, and sea salt into a high-speed blender or food processor. If your dates are not soft, soak them in warm water for about 30 minutes, then drain before adding them to the blender.15 medjool dates, pitted, ⅔ cup unsweetened almond milk, or other non-dairy milk, 1 teaspoon pure vanilla extract, ½ teaspoon fine sea salt
- Process until you achieve a smooth texture, scraping down the sides of the blender as needed. Add more almond milk, 1 tablespoon at a time, for a thinner sauce if desired.
- Transfer the date caramel to a glass jar or airtight container and enjoy at room temperature or chilled.
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Notes
- Adjust Consistency: For a thicker spread, use less almond milk; for a thinner drizzle, add a bit more dairy-free milk until you reach your desired consistency.
- Store in an airtight container in the fridge for up to 2 weeks. Bring to room temperature before using for the best texture. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the fridge overnight before using.
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