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
📖 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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Became way too runny even though I put even less milk than the recipe said.
Hi Marte,
Sorry to hear that! Can I ask what type of dates you used? Different varieties can vary quite a bit in moisture content, and that can make a big difference to the consistency of the caramel. That should help me figure out what happened.
I am making this for the second time, but this time making a double batch for the freezer. It was absolutely fantastic and so easy to make. I only had skim milk on hand at the time and it still turned out. Wonderful. Thank you for such a terrific recipe. I have already shared it with my sisters.
Hi Carol,
That’s so lovely to hear, I’m really glad it worked so well again, and that you’re stocking the freezer too!
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?
The reason is that cow's milk involves the exploitation and killing of cows and their babies
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!