date caramel recipe
Enjoy this naturally sweet and creamy date caramel on your favorite desserts, snacks, or as a healthy dip!
Equipment
- Blender or food processor
- Measuring cups and spoons
- Small jar or container for storage
Ingredients
1 ½ cups pitted Medjool dates (about 12 dates)
¼ cup non-dairy milk (almond, oat, or coconut milk works well)
1 tablespoon almond butter (or peanut butter for a different flavor)
1 teaspoon vanilla extract
Pinch of sea salt (optional)
Instructions
Soak the Dates: If your dates are a bit dry, soak them in warm water for 5-10 minutes to soften them. Drain and pat them dry.
Blend the Ingredients: In a high-speed blender or food processor, add the soaked dates, non-dairy milk, almond butter, vanilla extract, and sea salt.
Blend Until Smooth: Pulse the mixture until smooth and creamy, scraping down the sides of the blender or food processor as needed.
Adjust Consistency: If the caramel is too thick, add more non-dairy milk, a teaspoon at a time, until you reach your desired consistency.
Taste and Adjust: Taste the caramel and add more vanilla or sea salt if desired. Blend again to combine.
Serve: Transfer the date caramel to a jar or serving container. Use immediately, or store in the fridge for later.
Notes
- Natural Sweetener: This date caramel is made with naturally sweet dates, making it a healthier alternative to traditional caramel that’s high in refined sugars.
- Nut-Free Option: For those avoiding nuts, simply skip the nut butter or substitute with a seed butter like sunflower seed butter.
- Storage: Keep your date caramel in an airtight container in the fridge for up to a week. You can also freeze it for longer storage.