Thick, luscious, creamy & sweet Date Caramel. No cooking is involved & it can be ready in minutes. It's refined sugar & gluten-free & you can customize the thickness to make it as thick & spreadable or as thin and sauce-like as you want!
Prep Time10 mins
Total Time10 mins
Servings: 1 cup (approx)
- 175g / 1 packed cup Medjool dates , measured after pitting (about 10 dates). *
- 2 tablespoons nut butter, sunflower seed butter or tahini **
- ½ teaspoon vanilla extract
- ¼ teaspoon salt , plus more to taste if you want a salted caramel effect
- around 8 tablespoons canned coconut milk , or as much/little as you need to get the thickness you want ***
Add the dates, nut/seed butter, vanilla and salt to a blender or food processor. Blend until completely smooth, while gradually adding the coconut milk to get it to the thickness you want. The more you add the thinner the caramel will become.
Scrape the caramel from the bowl and into a jar.
*The dates need to be soft and sticky and not really dry and tough. If they are are pretty dried out, soak them in warm water for 10 - 15 minutes before draining and using. if you do not have a high powered blender I would recommend doing this even if your dates are quite soft as it will make things easier for your blender.
**Cashew, sunflower seed butter or almond butter will give mild, buttery results. Tahini (my favourite for this) will make a stronger flavoured caramel. Whilst you can use peanut butter I don't think it works as well as the others in this recipe.
***I used light coconut milk. Full fat coconut milk will make a slightly richer caramel but will set up firmer if the caramel is stored in the fridge.
Can be stored in an airtight container in the fridge for around 7 days.
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Serving: 34g (about 1/8 of the entire recipe | Calories: 116kcal | Carbohydrates: 24g | Protein: 1.2g | Fat: 3g | Saturated Fat: 1g | Sodium: 83mg | Fiber: 3g | Sugar: 20g | Vitamin A: 50IU | Calcium: 40mg | Iron: 0.7mg