date caramel sauce

Jessica

Whip up a creamy, healthy date caramel recipe in minutes! Perfect for drizzling, dipping, or spreading—naturally sweet & guilt-free.

Prep Time 10

Total Time 10

Course Dessert, Snack, Topping

Cuisine Global, Plant-Based

Servings 8 Servings

Calories 90 kcal

1 cup Medjool dates about 10-12 dates: Soft, sticky, and naturally sweet, Medjool dates are the star of this recipe. Make sure to remove the pits!
¼ cup unsweetened almond milk or any plant-based milk: This helps achieve that creamy, dreamy texture.
1-2 tablespoons nut butter almond, cashew, or peanut: Adds richness and depth of flavor. Feel free to skip or swap for seed butter if nut-free.
½ teaspoon vanilla extract: A touch of vanilla enhances the caramel-like flavor.
Pinch of sea salt: Balances the sweetness and brings out the caramel notes.
1-2 tablespoons water if needed: Use this to adjust the consistency if your caramel is too thick.
Pro Tip: If your dates aren’t soft soak them in warm water for 10-15 minutes before blending. This ensures a smooth, creamy texture without any lumps.

Remove the pits from 1 cup of Medjool dates (about 10-12 dates).
If your dates aren’t soft, soak them in warm water for 10-15 minutes. This step is key to achieving that smooth, luxurious texture in your date caramel.

Add the soaked (or naturally soft) dates to a high-speed blender or food processor.
Pour in 1/4 cup unsweetened almond milk (or any plant-based milk).
Add 1-2 tablespoons of nut butter (almond, cashew, or peanut), 1/2 teaspoon vanilla extract, and a pinch of sea salt.

Blend on high for 1-2 minutes, stopping occasionally to scrape down the sides.
The mixture should be thick, creamy, and completely smooth. If it’s too thick, add 1-2 tablespoons of water, one at a time, until you reach your desired consistency.

Give your Date Caramel Recipe a quick taste.
For extra sweetness, blend in another date. For a richer flavor, add a bit more nut butter. Adjust the salt to balance the sweetness.

Transfer the caramel to a jar or airtight container.
Use it immediately, or store it in the fridge for up to 1 week.
Pro Tip: If your blender struggles with the thick mixture, pause frequently to scrape down the sides. A little patience ensures that perfectly smooth texture!

Nutrition Information (per serving)