This Salted Date Caramel is one of those recipes that feels almost too simple for how useful it is. Medjool dates do most of the work, while vanilla, almond milk, and a little sea salt turn them into a smooth, creamy caramel-style sauce. I like keeping a batch in the fridge for drizzling over oatmeal, fruit, pancakes, desserts, or pretty much anything that could use a sweet little upgrade.
Try my Fig and Date Energy Bites recipe.
Also try my Gluten-Free Tropical Granola recipe.
Try my Nutty Protein Cookie recipe.
Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 16
1| Add the pitted Medjool dates, vanilla extract, sea salt, and 6 fluid ounces (180 ml) almond milk to a high-speed blender or food processor.
2| Blend until the mixture becomes smooth and creamy.
3| Stop and scrape down the sides as needed so all the dates get properly blended.
4| If the mixture is too thick, add additional almond milk 1–2 tablespoons at a time.
5| Keep blending until you reach the consistency you want.
6| Taste the caramel and add a tiny extra pinch of sea salt if you'd like a stronger salted caramel flavor.
7| Use immediately or transfer to an airtight container and refrigerate for later.
Try my Apple Raisin and Cinnamon Oat Bar recipe next.
Almond milk: Oat milk, soy milk, cashew milk, or another unsweetened plant milk will work.
Medjool dates: Other soft dates can work, although you may need to soak them first.
Vanilla extract: Vanilla bean paste can be used for a slightly richer vanilla flavor.
Sea salt: Fine kosher salt can work, but start with a little less and adjust to taste.
Try my Sweet Potato Cookies recipe.
Add a pinch of cinnamon for a warmer flavor.
Blend in a little cocoa powder for chocolate date caramel.
Add a spoonful of peanut butter for a peanut-caramel version.
Use cashew butter for an extra creamy texture.
Add a tiny pinch of espresso powder for a coffee-flavored caramel.
Mix in a little maple syrup if you want the sauce even sweeter.
Add a pinch of cardamom for something a little different.
Try my Protein Packed Fruit Bowls recipe.
Use soft Medjool dates. They blend much more easily and give you a smoother caramel.
Soak firm dates first. If your dates feel dry, soak them in hot water for about 10 minutes, then drain well.
Start with less milk. It's much easier to thin the caramel than to thicken it again.
Use a high-speed blender when possible. It gives the smoothest texture.
Scrape the sides. Date paste can stick to the blender jar, especially at the beginning.
Taste before adding more salt. Saltiness can vary depending on the type of salt used.
For a thick spread, use closer to 180 ml almond milk.
For a drizzleable sauce, gradually work your way toward 240 ml.
The caramel will also thicken slightly once refrigerated, so don't worry if it seems a little loose immediately after blending.
Buy Medjool dates in larger packages if you use them regularly.
Store-brand almond milk works perfectly well.
Vanilla extract can be expensive, so a small amount is all you need.
If Medjool dates are costly, look for another soft date variety and soak them before blending.
You can also make a half batch if you only need a small amount.
Use this salted date caramel with:
It's especially good drizzled over sliced apples or warm oatmeal.
This is an easy condiment to make ahead because it keeps well in the refrigerator.
Blend a batch, portion it into a small container, and use it throughout the week.
If you're using it for breakfast, you can spoon some over oats, yogurt, or pancakes straight from the fridge.
Store the salted date caramel in an airtight container in the refrigerator for up to 7 days.
It will thicken as it chills.
If you want it thinner again, stir in a small splash of almond milk.
You can also warm it very gently in the microwave for a few seconds if you want a more pourable sauce.
For longer storage, freeze small portions for up to 2 months and thaw in the refrigerator before using.
This Salted Date Caramel is simple, creamy, naturally sweet, and useful in far more ways than you'd expect from four ingredients.
The dates give you that rich caramel-like flavor, vanilla adds warmth, and just enough salt balances everything out.
Keep a jar in the fridge and you've got an easy topping ready for breakfast, snacks, and desserts whenever you need it.
This Salted Date Caramel is ridiculously easy to make! 🤎🍯 I blend soft Medjool dates with vanilla, almond milk, and sea salt for a smooth sauce that's great on everything from oats to fruit.
Use immediately or transfer to an airtight container and refrigerate until required.Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated Glycemic Index: ~50
Estimated Glycemic Load per Serving: ~9
