Description
This Salted Date Caramel is a luscious, vegan-friendly caramel sauce made from Medjool dates and creamy coconut milk. Naturally sweetened and enriched with a hint of vanilla and sea salt, it’s perfect as a dip for fruits, a drizzle over oatmeal or smoothies, or a delicious addition to vegan desserts like cookies and brownies.
Ingredients
Scale
Caramel Sauce
- 15 Medjool dates, pits removed
- ½ cup full-fat coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Soak Dates: Place the 15 pitted Medjool dates in a bowl and cover them with hot water. Allow them to soak for at least 15 minutes to soften, which will help achieve a smooth texture when blending.
- Blend Ingredients: Drain the softened dates and add them to a high-speed blender along with ½ cup full-fat coconut milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Blend until the mixture is smooth and creamy, stopping occasionally to scrape down the sides to ensure everything is evenly combined. Adjust the consistency by adding more dates for a thicker caramel or more coconut milk for a thinner sauce.
- Chill and Serve: Transfer the blended caramel to a container and refrigerate to thicken. Once chilled, serve it as a vegan caramel dip with sliced apples, drizzle it over oatmeal or smoothies, or incorporate it into vegan baked goods like cookies or brownies for a rich, natural sweetness.
Notes
- Soaking the dates is essential for achieving a creamy caramel texture.
- The caramel can be stored in the refrigerator for up to one week.
- Use Medjool dates for best texture and natural sweetness.
- Adjust salt amount according to your taste preference for sweetness balance.
- This caramel is dairy-free and vegan, making it suitable for those dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sweets
- Method: Blending
- Cuisine: Vegan
Keywords: Salted date caramel, vegan caramel sauce, Medjool dates recipe, dairy-free caramel, coconut milk caramel, natural sweetener, vegan dessert sauce
