Date caramel isn't exactly the same as traditional caramel sauce. Dates naturally have deep caramel and toffee notes, but you can still taste the fruitiness of the dates. If you want that classic buttery, cooked-sugar flavor instead, make my vegan caramel sauce.
I've been using dates in vegan desserts since I first started Addicted to Dates, and the biggest thing I've learned with this recipe is that the dates themselves determine the final consistency. Fresh Barhi or Sukkari dates can be incredibly soft and juicy, while Medjools vary enormously in size and moisture. That means the amount of liquid you need can vary too.
If you have more dates to use up, you'll find plenty of ideas in my desserts with dates collection.
Why this recipe works
- Just 4 ingredients: Dates, plant-based milk, vanilla, and salt are all you need.
- No cooking: Everything goes straight into the blender, so you don't need a saucepan, candy thermometer, or caramelizing sugar.
- Naturally sweetened: All the sweetness comes from the dates, with no added sugar or syrup.
- Easy to adjust: Keep the consistency thick for dipping and spreading, or loosen it slightly for drizzling.
- Make-ahead friendly: It keeps well in the refrigerator and can also be frozen in individual portions.
Key ingredients
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Medjool dates: Look for dates that are plump, sticky, and soft rather than dry or leathery. Medjools vary enormously in both size and moisture, which is why the amount of plant milk needed can differ slightly from batch to batch.
If your dates are already very soft and almost squishy, there's no need to soak them. Firmer or drier dates benefit from a 30-minute soak in boiling water before blending. Fresh Barhi and Sukkari dates also work well; firmer varieties such as Deglet Noor will usually need soaking first.
Plant-based milk: Use an unsweetened milk from a carton. Soy, oat, and almond milk all work well.
The type of liquid affects the texture too. Coconut cream or thick canned coconut milk will make a much thicker caramel than regular carton milk, so you may need more of it to get the blender moving.
Vanilla and sea salt: These are small additions, but they make the dates taste much more caramel-like. Vanilla rounds out the sweetness while salt balances it. Add a little extra salt at the end if you want more of a salted caramel flavor.
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How to make It
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by checking the texture of your dates. Very soft dates can go straight into the blender; if they feel firm or dry, soak them in boiling water for around 30 minutes, then drain them well.
Add the pitted dates, plant-based milk, vanilla, and salt to a high-speed blender. If your dates are exceptionally soft and juicy, hold back a little of the milk at first - you can always add more once you see how thick the mixture is.
Blend until completely smooth, stopping to scrape down the sides as needed. The finished caramel should be thick and creamy with no noticeable pieces of date skin or graininess.
If the blades are struggling to catch the mixture, add plant milk a small splash at a time. If it becomes thinner than you want, blend in another soft pitted date or two.
Small batches can also be surprisingly difficult in a large Vitamix-style blender because there may not be enough mixture around the blades, so I recommend making the full batch for the smoothest result.
Christina's recipe tips
Start with the softest dates you can find. The softer and juicier they are, the easier it is to get a really smooth consistency.
Let the dates determine the amount of milk. Their moisture varies considerably, so treat the liquid as adjustable rather than assuming every batch needs exactly the same amount.
For a thicker caramel, use less liquid. Keep it thick for spreading or dipping, or loosen it gradually with plant milk when you want more of a drizzle.
Ways to use it
Date caramel is useful anywhere you want a naturally sweet, caramel-style sauce or spread. A few of my favorite ways to use it are:
- Spoon it over vegan pancakes, waffles, oatmeal, or yogurt.
- Serve it as a dip with crisp apple or pear slices.
- Swirl it through vegan vanilla ice cream or spoon it over a scoop just before serving.
- Spread it on toast with peanut or almond butter and a pinch of flaky salt.
- Use it as a topping for brownies, or try my no-bake date brownies if you want to keep the whole dessert naturally sweetened with dates.
- Spoon it over vegan sticky toffee pudding for even more rich date flavor.
- Drizzle it over a plain cheesecake, or browse my vegan cheesecake recipes for more ideas.
- Blend a spoonful into smoothies or shakes for sweetness and a subtle caramel flavor.
For even more ways to use dates in dessert, browse my desserts with dates collection.
Frequently asked questions
A high-speed blender gives the smoothest result, but a powerful food processor can also work. Make sure the dates are very soft and expect to stop and scrape down the bowl several times.
If your dates are firm, soak them first to make blending easier. This same soft-date principle is useful in recipes like my no-bake date brownies, where the texture of the dates makes a big difference to the final consistency.
Store it in an airtight container in the refrigerator for up to 2 weeks. It will thicken slightly when chilled, so stir it well or let it sit at room temperature briefly before serving.
You can also freeze it for up to 2 months and thaw it overnight in the refrigerator. If you're making it ahead for another dessert, it works especially well with recipes like vegan vanilla ice cream or as a topping for one of my vegan cheesecakes.
More recipes with dates
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📖 Recipe
Easy Date Caramel
Equipment
- High-speed blender
Ingredients
- 20 ≈400g soft medjool dates *note 1
- 200 ml (⅘ cup) non-dairy milk soy, oat, or almond milk work well
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preparation: Remove the pits from the dates and add them to a high-speed blender along with the non-dairy milk, sea salt, and vanilla. Alternatively, you can use a food processor.
- Blend until smooth and creamy, stopping every minute or so to scrape down the sides of the jug with a spatula. Depending on the power of your blender, this can take up to 10 minutes to reach a completely smooth consistency.
- Storage: Once completely smooth, transfer the date caramel to an airtight container. Store in the refrigerator for up to 2 weeks.Freeze the date caramel in an airtight container for up to 2 months, or portion it into an ice cube tray for individual servings. Thaw overnight in the refrigerator, then whisk well before serving.
- Serving: Serve as a caramel dip for apples or cookies, use it in vegan desserts, or add it as a refined sugar-free sweetener to porridge, smoothies, shakes, or pancakes.
Notes
- Dates: If your dates aren't soft, place them in a medium bowl and cover with boiling water. Allow them to soak for 30 minutes before removing the pits.
- 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.
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