This quick date caramel recipe is quite possibly the easiest caramel sauce you'll ever make. It comes together with pantry staple ingredients in a few easy steps.
It's a healthier snack or caramel dipping sauce made using slightly more wholesome ingredients than regular vegan caramel sauce. You can also use it as a sweetener for porridge, smoothies, and shakes.
Jump to:
🧾 Ingredients
Here's everything you need to make 4 ingredient date caramel:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Medjool Dates: Make sure your dates are fresh, plump, and juicy for the best results. While you can use dried dates, they won't taste as good and will make a tougher job for your blender! You can find Medjool dates in the produce section of supermarkets or Arabic specialty stores.
- Plant-Based Milk: Any dairy-free milk is good, just make sure it's unsweetened. Use soy milk, coconut milk, or oat milk if you want to keep the recipe nut-free. Otherwise, almond milk or cashew milk are also good.
- Vanilla Extract: This enhances the flavor and natural sweetness of the dates. You can skip it if you want to simplify the recipe even further, but I do recommend using a dash!
- Sea Salt: Add more or less salt depending on whether you want a regular or salted date caramel. Don't forget we'll be adding additional sea salt flakes for garnish as well!
Tip: If you have leftover dates, might also enjoy this vegan sticky toffee pudding, date brownies, or date and walnut cake!
Get Your Free E-Book!
Sign up to the Addicted to Dates newsletter for your FREE Guide To Vegan Cheesecakes!
🔪 Instructions
Here are step-by-step images showing how to make date caramel sauce. Please refer to the detailed printable recipe card at the end of this page for the full recipe measurements and written instructions:
Start by soaking the whole dates to get them nice and soft. This step makes it easier for your blender to create a smooth date paste. Place the dates in a medium bowl and cover with hot water. Let them soak for 30 minutes, then drain off the water. Remove the pits from the dates by slicing down the middle with a small knife and taking out the seed.
Add the softened dates, non-dairy milk, sea salt, and vanilla extract to a high speed blender and blitz until smooth caramel-like consistency. You can also use a food processor if you don't have a blender.
Make sure you scrape down the sides of the blender jug every so often to blend the ingredients evenly. This entire process will take up to 10 minutes, depending on how powerful your blender is!
Lastly, transfer the caramel mixture into a serving bowl and sprinkle with some more flaky sea salt before digging in!
💭 Recipe Tips
Use good quality dates. The type of date you use is important as different varieties of dates taste totally different. I recommend medjool, sukkary, or fresh barhi dates. I don't find deglet noor dates the best for caramel as they tend to be less sweet. Make sure you use plump and juicy dates, rather than dried dates for the best caramel flavor and texture. Find out more on how to select the best quality dates in my stuffed dates recipe.
Pit your dates. Only ever blend pitted dates, as leaving the pits on can do damage to your high-speed blender.
Store dates in the fridge, not at room temperature. Although dates are usually sold from the ambient section of the supermarket, they hold their freshness much better in the fridge. Store them chilled in an airtight container for maximum freshness.
🍽 Serving Suggestions
- Caramel Dip: A great healthier alternative to traditional caramel dip, serve it with apple slices or your favorite fresh fruit!
- Desserts: Add it to no-bake desserts such as caramel brownies, or as a dip for vegan cookies. It's also great with ice cream or nice cream - which consists of blended frozen bananas!
- Breakfast: As a topping for vegan pancakes, waffles, and crêpes, smothered on toast or swirled into yogurt bowls.
- Natural Sweetener: Keep it in the fridge and add to smoothies, shakes, or porridge for a hint of natural sweetness.
💬 FAQs
Medjool dates naturally have a deep caramel flavor that is perfect for homemade healthy caramel sauce. You can even use them to make naturally sweetened date caramels!
Dalia Sukkary dates are soft, fresh, and taste just like toffee. According to The Kitchn, Barhi dates taste just like butterscotch toffee! Both are also great for making caramel as long as they are fresh and not dried.
It's a good idea to soak dates before blending as this makes the process much easier on your blender. If your dates are on the drier side, you'll need to add more liquid to the recipe during the blending process.
Yes, due to its high water content, it needs to be stored in the fridge in an airtight container (a sealed glass jar is great). It will last for up to 2 weeks when stored properly.
Yes! You can freeze it for up to a couple of months in an airtight container or in an ice cube tray for individual servings. Defrost it in the fridge overnight and give it a good whisk before serving.
🍯 More Date Caramel Recipes
📖 Recipe
Easy Date Caramel
Equipment
- High-speed blender
Ingredients
- 20 medjool dates
- 200 ml (⅘ cup) non-dairy milk soy, oat, or almond milk work well
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Place all of the dates in a medium bowl and cover with boiling water. Allow them to soak for 30 minutes.
- Once the water is cool enough, remove the pits and place the dates into a high-speed blender. You can also use a food processor.
- Add the non-dairy milk, sea salt, and vanilla and blend until smooth and creamy. Every minute or so, turn off the blender and scrape down the sides of the jug using a spatula. It can take up to 10 minutes to get the perfect consistency depending on the quality of your blender.
Storage and serving
- Once completely smooth, transfer the date caramel to an airtight container and store it in the fridge for up to 2 weeks.
- You can freeze it for up to a couple of months in an airtight container or in an ice cube tray for individual servings. Defrost it in the fridge overnight and give it a good whisk before serving.
- Serve as a healthy caramel dip for apples or cookies, use it in vegan desserts, or as a refined sugar-free sweetener for porridge, smoothies, shakes, or pancakes.
Notes
- Use good quality dates. They're the main ingredient and flavor of the date caramel sauce and the taste really will shine through. Make sure you use plump and juicy dates, rather than dried dates for the best caramel flavor and texture.
- Store dates in the fridge, not at room temperature. Although dates are usually sold from the ambient section of the supermarket, they actually hold their freshness much better in the fridge.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
This was so easy to make! I made it yesterday to go with the peanut butter ice cream (another one of Christina's recipes). On its own, the caramel didn't taste like regular caramel IMO. But it paired nicely with the ice cream. I think it would also work well with a sticky toffee pudding do that's something I'm looking forward to trying next. Thanks for another great recipe, Christina!
Hi Poolja,
So glad you found it easy to make, and I love that you paired it with the peanut butter ice cream, such a good combo! I’d love to hear how your sticky toffee pudding turns out when you try it! Thank you for the lovely feedback.
Can you use coconut cream in place of soy milk?
Hi Cindy,
Yes, you can, it will just be thicker, so you may need to blend it a bit longer and add extra coconut cream to reach the same consistency as with soy milk.
Is there any specific reason to use non dairy milk other than personal preference, or will something like regular whole milk or heavy cream change the recipe?
Exceeded expectations! Very delicious and so creamy. I can’t imagine making regular caramel now that I’ve found this healthy hack.
I pitted the dates before putting in boiling water and also heated the milk to room temperature before blending together. Everything was nice and warm and became smooth in under 3 minutes.
Tried this two ways… dairy (heavy cream) nondairy (almond milk).
Hi Antumn,
This is so lovely to hear, thank you so much for your incredible feedback!
My nine pitted medjool dates weighed in at a whopping 230g. Kinda confusing because that's less than half the number of dates you're using but nearly the same weight. Mine are labeled as fresh organic dates from California. Hopefully, your recipe is correct. I'll go with the weight since that's a better measurement tool, anyway.
Tastes great but didn’t get the consistency with my vitamix. Not sure what speed to use but maybe I missed that. Will try again
Hi Sarah,
Did you make the full amount? Sometimes, I struggle when I make smaller quantities in my Vitamix. Otherwise, it could be down to the dates not being soft enough. In this case, make sure you soak them long enough so that they almost feel "mushy" before blending, and feel free to add more plant milk if and as needed to get a smoother consistency. I hope this helps!
Hey Christina,
I remember now we were on talks here one year ago!
You already answered to many questions about this Date Caramel thanks so much!
But now I have Fresh BARHI and SUKARI on hand so perfect for this recipe and No need to soak I guess?
#PLANT MILK
I have to use thin plant milk not shaken and liquid canned Coconut Milk even for topping Cheesecake?
Thanks so much again!
Henri 🙂
Hi Henri,
Fresh barhi and sukari would be lovely - no need to soak them if they are already super soft. Yes, this recipe calls for regular plant milk, not canned coconut milk.
Hope you enjoy!
Hey Christina,
Happy to read you again!
Ok so I will use either BARHI or SUKARI..
BARHI are more like juicy Caramel candy very sweet!
They melt easily...has to be kept frozen for long time storage..
SUKARI have more Texture and very shinny sticky as you may know..
#MEDJOOL (Soft or Juicy)
The soft ones are well known...
No Bake Date Brownie is amazing with them!
but do you know the "Juicy"?
Amazing freshness, 1 Date can reavh 40g! Has to be kept frozen very sensitive cause many moisture..
Very Shinny but not so sticky when you touch it..
(I could send you picture by mail!)
So I think depending the recipe or use I have to choose the right one..
#CRUSTS
Maybe SUKARI better for this as it stick well with Nuts and Coconut Flakes for example...if you agree?
Or the Classic Soft MEDJOOL
#CARAMEL LAYERS (Caramel Brownies, Snickers...)
& TOPPINGS
What would you choose?
#DATE CARAMEL
This Date Caramel can be used for Brownie Topping I guess?
And for Cheesecakes for sure!
Ok for milks but what if i used canned COCONUT Milk?
Will make a thicker Caramel?
Please let me know...
Daaaaates Caramel wow!
Fresh Sukari soft needed here 😉🤤
For this recipe it is "classic nut milk" in pack...not canned?
Because for the Salted Caramel Brownies it was with the canned Coconut Milk "Thick part"...
💡🍮Do you think it is possible to make Date Caramel only with fresh juicy Dates?
(No milk or water I mean..But it will be a kind of thick paste..maybe not good?)
And It is possible to use Date Caramel for Cheesecake Topping?
Hi Henri,
If you're using fresh Sukari soft, you might get away without adding any liquid, but it depends. There is no harm in adding a little liquid as you go, if needed!
Yes, this recipe uses plant milk from a carton. The brownies use coconut cream as we want that layer to become more set. Whereas, this is a looser caramel.
And yes, you could definitely top your cheesecake with date caramel 🙂
Hey Christina,
You are so sweet...as Sukari Dates 😊😇
Date Caramel should be awesome as a Cheesecake Topping and would love to see you making a Date Cheesecake with Sukari almost 🤤..
Would be great you find a way to sweeten Cheesecake Filling with Dates (even if Maple Syrup taste great too..)
Do you think creamy Soft Dates can substitute filling Sweetner and in same quantity?
Or it will change texture of the Cheesecake filling (maybe help to set up filling without Coconut Oil 🤔)
Please let me know what do you think about my idea..
Henri 🙂
You're welcome Henri.
Unfortunately I haven't tried using dates in the filling, so I can't say!
Hey Christina,
It would be so great you make fillings with Medjool, Sukari or Barhi..for Caramel Cheesecake or else!
Dates are dedicated to Caramel flavors!
1st to know when you test that 😉
Cheesecake can be store in freezer with Date Caramel on it?
And if I had nuts above on Topping do you recommend to put them last time or can ho in freezer without being "soggy"?
Hi Henri,
Yes you can freeze it with the caramel and nuts, no problem.
Hey Christina,
I will use Sukari or Barhi extra fresh to make your Caramel for sure!
(I have some extra fresh since a few days and think about you eating them..would like to share with you! We can see that in PM 😉)
Maybe no liquid needed with these soft varieties but as you said for mixing but for silky smooth Texture maybe useful
And there is now here in France Coconut Milk 17% fat in Carton pak but for this recipe you mean Coconut Milk light like Almond Milk or Oat milk, Cashew milk...?
Great and Convenient if Nuts can be put once Cake done and go to freezer with the Whole Cake!! Save time prep!
Many thanks!