Ingredients
Ingredients
- 2 cups medjool dates
- 3 Tbsp warm or hot water
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Soak Dates: In a bowl or jar, soak medjool dates in enough hot water to cover them. Let sit for 10 minutes to soften the dates, making them easier to blend into a creamy texture.
- Prepare Dates: Drain the dates from the water and remove the pits, ensuring no hard pieces remain to affect the texture.
- Blend Ingredients: Place the pitted dates in a high-powered food processor or blender. Add 3 tablespoons of hot water, vanilla extract, and sea salt to the processor.
- Process to Caramel: Pulse the mixture until it forms a thick, smooth paste. Scrape down the sides of the food processor or blender as necessary to ensure even blending. Add a touch more water if you prefer a thinner caramel consistency.
- Store and Serve: Transfer the date caramel into a small bowl or container for storage. Use as a natural caramel topping for desserts, toast, or in recipes that call for caramel sauce.
Notes
- Use medjool dates for the best natural sweetness and creaminess.
- Adjust the water quantity to reach your preferred caramel thickness.
- Store in an airtight container in the refrigerator for up to 1 week.
- This date caramel pairs wonderfully with ice cream, pancakes, or as a dip for fruits.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: American
- Diet: Vegan
