vegan date caramel

A quick and easy recipe for 4-ingredient date caramel sauce made from Medjool dates. Perfect as a dip or topping for healthy treats.

4-Ingredient Date Caramel

medjool dates (pitted*)

sea salt

vanilla extract

¾ -1 cup unsweetened almond milk (store-bought or homemade)

Blend

Add all ingredients (starting with ¾ cup almond milk) into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.

Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the caramel.

Store

Use immediately or store in the fridge for later.

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Vegan Gelato With Date Caramel

Medjool Dates

Raw Cashews (*Note1) (soaked)

Coconut Cream (*Note2) (Full Fat)

tbsp Vanilla Extract

Lemon

Maple Syrup

Sea Salt Flakes (sprinkle on the top)

Maple Syrup (for drizzling)

Walnuts (toasted, lightly crushed)

Soak raw cashews in hot boiling water for an hour, or boiled them in hot water for 15 minutes then drain if you’re short on time.

Take the pits out of Medjool dates. Place pitted Medjool dates, softened cashews, full fat coconut cream, vanilla extract, lemon juice, maple syrup, in a high-speed blender.

Blend on high speed until smooth and creamy (please be patient, it will take 8-10 minutes or longer). Occasionally stop and scrape down the sides with a silicone spatula if needed.

Pour the smooth puree into a freezable container, smooth the surface and put the lid on. Leave it in the freezer for at least 4-5 hours before serving. (*Note3) Serve with crushed walnuts, pecans, or hazelnuts. Sprinkle sea salt flakes and drizzle more maple syrup on the top. Enjoy! 

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Top 2 vegan date caramel recipes from across the web

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Top Tags

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The most viewed vegan date caramel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine