Healthy Date Caramel Sauce (Print Version)
# 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:
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.
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.
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.
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:
01 -
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.
02 -
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.
03 -
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.