- Best texture: For the smoothest caramel, soak your dates in warm water for at least 10 minutes before blending. This softens them and helps create a creamy consistency.
- Storage: Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in small portions and thaw in the fridge before using.
- Sweetness level: The natural sweetness will vary depending on your dates—Medjool dates are rich and caramel-like, while Deglet Noor are milder. Adjust to taste.
- Flavor boost: Increase the sea salt for more of a salted caramel vibe, or add an extra splash of vanilla extract for deeper flavor. A touch of cinnamon can give it a cozy twist.
Salted Date Caramel Recipe
Servings: 4
In this date caramel recipe, sweet Medjool dates and creamy cashew butter blend into a thick, rich caramel with sea salt that tastes far too indulgent for something made without dairy or refined sugar. With just five simple ingredients, you’ll want to spread and drizzle it on everything.
Equipment
Ingredients
- 1 cup medjool dates pitted
- ¼ cup cashew butter
- 1 tbsp vanilla extract
- ¼ tsp sea salt, unrefined
- 1-2 tsp 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.
- Add a splash of dairy-free milk to help it blend (if needed). To use as a dip, leave the caramel a little thicker. If using for drizzling, add enough milk to reach the desired consistency.
- Transfer to a jar with tight-fitting lid and store in fridge until ready to use.
Notes
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