5-Ingredient Date Caramel
Servings: 4
Hope you're sitting down because this healthy date caramel is going to blow your mind! Made with all-natural, plant-based ingredients and ZERO added sugar (no corn syrup!), this sauce is rawkin'. Use as a spread, dip, topping, sauce, filling, or just eat it by the spoonful.
Equipment
Ingredients
- 1 cup medjool dates pitted
- ¼ cup cashew butter
- 1 tbsp vanilla extract
- ¼ tsp sea salt, unrefined to taste
- dairy-free milk for thinning
Instructions
- Place pitted dates in the bowl of a food processor fitted with the chopping blade or a blender. Pulse to start breaking up the dates, then process on high until a smooth paste forms. Stop and scrape down the sides, as needed.
- Add cashew butter, vanilla and sea salt to food processor. Process again until smooth. Test the consistency of the caramel. If needed, add a little dairy-free milk and blend again. To use as a dip, leave the caramel a little thicker. If using for drizzling, add enough liquid to reach the desired consistency.
- Transfer to a jar with tight-fitting lid and store in fridge until ready to use.
Notes
- Don't have cashew butter? Use your favorite nut or seed butter. The flavor may change a bit depending on the type of seed or nut used. Tahini is very delicious and adds a little bit of a bitter flavor like burnt sugar has.
- For a richer sauce/dip, use full-fat canned coconut milk or add a little MCT or melted extra virgin coconut oil
- If dates are not soft and pliable, soak them in hot water for about 15-20 minutes to allow them to rehydrate a bit. Save the water for another use or to help thin the caramel sauce, if needed.
- The sauce will be quite firm out of the fridge, leave at room temperature or warm the sauce, still in the jar, in a pot of gently simmering water. Though for best flavor and texture the sauce is best used within 1-2 months, the sauce will keep 6-12 months in the refrigerator.
- I don't recommend using a blender for this recipe as it will be difficult to blend well. Instead, us a food processor or if your blender has a personal size cup then that might work.
Nutrition
Calories: 205kcal, Carbohydrates: 32g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 148mg, Potassium: 348mg, Fiber: 3g, Sugar: 25g, Vitamin A: 55IU, Calcium: 31mg, Iron: 1mg