Step 1

For this date caramel sauce, you'll need a blender. If your dates are nice and soft, you don't need to pre-soak them, though I find it easier to blend soaked dates in general. To soak the dates, leave them in hot/boiling water for 30 minutes.Then add all of the ingredients (dates, nut butter, coconut oil, vanilla extract, and salt) to the blender and blend into a smooth consistency.If you find the date caramel sauce too thick, you can either add a little of the date soaking water to thin it or even a little of your favorite dairy-free milk/cream.Be patient as this process can take time. Depending on how powerful your machine is, this date caramel sauce can take a full 10-12 minutes to become smooth and creamy.

Step 2

In method two, we'll be using unrefined maple syrup in place of traditional white sugar.All you need to do is add equal amounts of maple syrup, nut butter, and melted coconut oil, and a drizzle of vanilla extract to a bowl and mix well. Optionally, add a pinch of salt too.

Step 3

Store your homemade caramel sauce in a covered jar in the refrigerator for between 1-2 weeks.You can also freeze the caramel sauce (though dates don't ever fully freeze- so that version will remain softer). I'm not sure exactly how long it would last in the freezer, though I'd imagine a couple of months at least.The vegan caramel sauces will thicken up as they chill. If you want it thinner, then reheat it lightly in the microwave (15-20 seconds to thin, 40-45 for a heated sauce) or over the stove, stirring frequently. If it’s still too thick, add in an extra splash of dairy-free milk/cream and stir well.