Salted Date Caramel
Servings: 4
This salted date caramel blends sweet Medjool dates and creamy cashew butter with vanilla and sea salt into a thick, rich sauce with no dairy or refined sugar. Five ingredients, and you will want to drizzle it on everything.
Ingredients
- 1 cup medjool dates pitted
- ¼ cup cashew butter
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt, unrefined
- 1-2 teaspoon non-dairy milk for thinning
Instructions
- Place the dates in a food processor fitted with the chopping blade or in a blender. Pulse to break them up, then process on high until a smooth paste forms, scraping down the sides as needed.
- Add the cashew butter, vanilla and salt and process until smooth.
- Add a splash of non-dairy milk if needed to help it blend. Keep the caramel thicker for dipping, or add more milk for a drizzling consistency.
- Transfer to a jar with a tight-fitting lid and refrigerate until ready to use.
Notes
- Texture Tip: For the smoothest caramel, soak the dates in warm water for at least 10 minutes, then drain before blending.
- Date Tip: Medjool dates give the richest, most caramel-like flavor. Deglet Noor dates are milder and firmer, so soak them a little longer.
- Nut-Free: Swap the cashew butter for tahini or sunflower seed butter. Almond butter works too if nuts aren't a concern.
- Storing: Store in an airtight container in the fridge for up to 2 weeks, or freeze in small portions and thaw in the fridge.
Nutrition
Serving: 2tbsp, 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
