Run, don’t walk, to grab your dates, coconut milk, vanilla, and salt so you can make this dreamy DATE CARAMEL. Put it on everything – apple dip, in smoothies & iced coffee, on peanut butter toast, on your oatmeal and yogurt bowls, in your baked goods…. and thank me later! Your body will thank you too! (hint: fiber and brain function!)
Caramel… especially *salted caramel* is something I absolutely LOVE but honestly don’t eat all that often because I know it’s not the best for me. More of a special occasion thing, ya know? But always a go to.
BUT THIS DATE CARAMEL Y’ALL. Layered in a dessert, inside a truffle, used as a dip for apples (FAV AND SO EASY), added to a smoothie or iced coffee, drizzled on oats or yogurt or any baked good, swirled into all the things… it cannot be beat I tell you. And I feel GOOD about craving and eating it every day.
Dates are high in FIBER (always looking to add more!), antioxidants, and minerals. They’ve also been shown to improve brain function which is a recent obsession of mine! And makes me so excited to feed them to my kids. They think this date caramel is FROSTING and will eat it by the spoonful if I let them – such a win.
Grab a container of Medjool dates (I buy mine at Costco!), a can of coconut milk (oat or almond milk will work too but see recipe notes for amount), vanilla extract, and salt.
This recipe makes about 2.5 cups of caramel and is the perfect amount to serve up right away then tuck in the fridge for whatever you please!
Food processor and blender work equally well – I use my Vitamix most often since it’s easiest to clean!
Four Ingredient Date Caramel
Ingredients
- 20 Medjool dates pitted
- 1/4 cup coconut cream from the top of the can
- 1/3 cup water, almond milk, or liquid from the can
- 2 tsp vanilla extract
- 1/2 tsp salt or more to taste
Instructions
- Add the pitted dates to a blender or food processor and cover with hot water. Let them soak for about 10 minutes just to soften them up, then drain.
- Add the coconut cream, liquid, vanilla, and salt to the blender with the softened dates and blend until super smooth.
- Scoop into a bowl and store in the fridge for up to 2 weeks.
Notes
- I like to grab a can of coconut milk that has the coconut cream on top to scoop out, and has liquid in the bottom. You can substitute this completely for just almond or oatmilk, just start with about 1/4 cup of liquid total in place of the cream + liquid and add more to thin out from there! You can even use water in a pinch.
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