Vegan Date Caramel Sauce
Learn how to make vegan date caramel sauce with simple, plant-based ingredients. Perfect for desserts, snacks, and healthy treats!
Ingredients
- 1 cup Medjool dates pitted, about 10–12 dates
- 1/2 cup plant-based milk almond, oat, or cashew milk
- 1 tsp vanilla extract
Optional:
- 1 tbsp maple syrup for extra sweetness
- A pinch of sea salt
- A dash of cinnamon
Instructions
- Please place them in warm water for 10 minutes to allow them to soften. Remove pits from the dates (if not already pitted). Immerse them in warm water for 10 minutes to allow them to soften.
- Drain the dates and place them in a blender or food processor. Add the plant-based milk and vanilla extract. Puree until smooth and velvety, pausing to scrape down the sides as necessary.
- If the caramel is too thick, add plant-based milk one tablespoon at a time until it reaches your desired consistency.
- For a thicker, richer sauce, transfer the mixture to a saucepan and simmer over low heat for 5–7 minutes, stirring frequently.
- Use immediately as a topping or store in an airtight container in the refrigerator for up to one week.
Notes
- Substitute for Dates: If Medjool dates are unavailable, use Deglet Noor dates and soak them longer for similar softness.
- Storage: Keep an airtight container in the fridge for up to 7 days. Freeze in portions for longer storage.
- Flavor Variations: Add a pinch of nutmeg or coconut cream for a twist.