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Simple 4-Ingredient Date Caramel

Featured in Sweet Treats and Baked Goods.

Blend soaked medjool dates with plant milk, vanilla, and salt for a naturally sweet caramel sauce. Ready in 40 minutes, keeps for 2 weeks in the fridge.
Fati in her kitchen
Updated on Sun, 05 Oct 2025 19:28:39 GMT
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Date Caramel Pin it
Date Caramel | savouryflavor.com

This date caramel uses just medjool dates, plant-based milk, vanilla, and salt to create a naturally sweet sauce without refined sugar. The dates provide that deep caramel flavor while blending with liquid creates a smooth, pourable consistency. Every spoonful delivers rich sweetness that works as a dip, topping, or natural sweetener for various dishes.

I started making this after wanting caramel flavor without the sugar content of traditional versions. The **medjool dates** provide surprising depth that actually tastes like caramel rather than just fruit puree. Keeping a jar in the fridge means having a **natural sweetener** ready for oatmeal, fruit dipping, or drizzling over desserts.

Essential Ingredients for Best Results

  • Fresh medjool dates: Must be plump and juicy, not dried out; produces best flavor and texture
  • Unsweetened plant milk: Soy, oat, or coconut for nut-free; almond or cashew also work
  • Pure vanilla extract: Enhances natural sweetness; optional but recommended
  • Sea salt: Adjust amount for regular or salted caramel; add flakes for garnish

Simple Step-by-Step Instructions

Soak the dates:
Place 1.5 cups (about 15-18) medjool dates in a bowl and cover with hot water. Soak 30 minutes until softened. This makes blending easier and creates smoother texture.
Drain and pit:
Drain soaking water completely. Slice each date lengthwise with a small knife and remove the pit. Discard all pits - they can damage your blender.
Blend until smooth:
Add pitted dates, 1/2 cup unsweetened plant milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon sea salt to a high-speed blender. Blend on high, scraping down sides every few minutes, until completely smooth and caramel-like. This takes 5-10 minutes depending on blender power.
Adjust consistency:
If too thick, add plant milk 1 tablespoon at a time while blending. If too thin, add 1-2 more soaked dates.
Serve or store:
Transfer to a bowl and sprinkle with flaky sea salt before serving, or store in an airtight jar in the refrigerator.
Date Caramel Recipe Pin it
Date Caramel Recipe | savouryflavor.com

The natural sugars in medjool dates caramelize during processing, creating depth similar to cooked caramel without any actual cooking. The **soaking step is crucial** - it softens dates so they blend completely smooth rather than leaving chunks.

Understanding Date Selection

Medjool dates have naturally deep, caramel-like flavor. Sukkary and fresh barhi dates also work well. Deglet noor dates are less sweet and don't create the same taste. Look for dates that feel soft when squeezed - hard, dried dates won't blend smoothly regardless of soaking.

Achieving Proper Consistency

The mixture should be thick but pourable, similar to honey. Start with less liquid and add more as needed during blending. Too much liquid makes it thin like syrup; too little creates paste. The consistency thickens slightly when refrigerated.

Storage Guidelines

Refrigerate in an airtight container for up to 2 weeks. The high water content from dates and plant milk means it can't sit at room temperature. Freeze in ice cube trays for individual portions, storing up to 2 months. Thaw overnight in refrigerator and whisk before using.

Easy Date Caramel Recipe Pin it
Easy Date Caramel Recipe | savouryflavor.com

This recipe shows how whole food ingredients can replicate processed flavors when handled properly. The dates provide natural sweetness and caramel notes without requiring refined sugar or cooking, making it practical for those seeking less processed alternatives.

Frequently Asked Questions

→ Can I use regular dates instead of medjool dates?
Medjool dates work best because they're softer and naturally sweeter. Regular dried dates can work but may need longer soaking and won't taste as rich.
→ How long does homemade date caramel last?
It stays fresh in the fridge for up to 2 weeks in an airtight container. You can also freeze it for a couple of months.
→ What can I use date caramel for?
Use it as a dip for apples or cookies, drizzle it over pancakes or oatmeal, blend it into smoothies, or swirl it into desserts.
→ Do I need a high-speed blender?
A high-speed blender works best for smooth results, but a food processor will also work. It might just take a bit longer to get creamy.
→ Why is my date caramel too thick?
Add a splash more plant milk and blend again until you reach your desired consistency. You can always thin it out easily.
→ Can I skip soaking the dates?
Soaking is really important - it softens the dates so they blend smoothly. Without soaking, your caramel will be lumpy and hard to blend.

Healthy Date Caramel Sauce

Creamy date caramel made from medjool dates, plant milk, and vanilla. A naturally sweet sauce with no refined sugar.

Prep Time
40 Minutes
Cook Time
~
Total Time
40 Minutes
By: Kylie

Category: Desserts

Difficulty: Easy

Cuisine: International

Yield: 17 Servings (500g (17 tablespoons))

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 20 plump medjool dates, pitted
02 200ml plant-based milk (soy, oat, or almond all work beautifully)
03 ½ teaspoon fine sea salt
04 1 teaspoon pure vanilla extract

Instructions

Step 01

Put your dates into a medium-sized bowl and pour boiling water over them until they're fully covered. Let them sit and soften for about 30 minutes.

Step 02

Once the water has cooled down enough to handle, take out the pits from each date. Toss the pitted dates into your high-speed blender or food processor.

Step 03

Pour in the plant-based milk, add the sea salt and vanilla extract, then blend everything together. Stop every minute or so to scrape down the sides with a spatula. Keep blending until you get a wonderfully smooth and creamy texture - this might take up to 10 minutes depending on how powerful your blender is.

Step 04

Transfer your finished date caramel into an airtight container and pop it in the fridge where it'll keep beautifully for up to 2 weeks. For longer storage, freeze it in a sealed container or in ice cube trays for handy single portions - it'll last a couple of months. When you're ready to use frozen caramel, thaw it overnight in the fridge and give it a quick whisk to bring back that smooth consistency.

Notes

  1. Choose fresh, juicy medjool dates rather than dried ones - they're the star of this recipe and better quality dates mean better caramel flavor and a smoother texture.
  2. Keep your dates in the refrigerator instead of the pantry. Even though you'll usually find them on regular store shelves, they stay fresher much longer when refrigerated.
  3. This naturally sweet caramel works wonderfully as a dip for fresh apple slices or cookies, swirled into vegan desserts, or drizzled over oatmeal, smoothies, milkshakes, and pancakes as a refined sugar-free sweetener.

Tools You'll Need

  • High-speed blender or food processor
  • Medium mixing bowl
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (if using almond milk)
  • Soy (if using soy milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~