Date Caramel Sauce

5 from 1

This easy vegan date caramel sauce is sweet, creamy, and made with Medjool dates, coconut milk, agave, vanilla, and sea salt. It's perfect for drizzling over oatmeal, pancakes, ice cream, baked goods, or adding to coffee and lattes.

Prep Time5

Soaking Time15

Total Time20

Course: Dessert

Cuisine: American, Vegan

Keyword: date caramel, vegan caramel

Servings: Servings

Calories: 138kcal

Author: Natalie Marie

Ingredients

8 medjool dates, pitted
½ cup full-fat canned coconut milk
½ cup agave
1 tsp vanilla extract
¼ tsp fine sea salt

Instructions

Place the pitted Medjool dates in a bowl and cover with boiling water. Let soak for 15 minutes to soften.
Drain the dates well and add them to a high-speed blender along with the coconut milk, agave, vanilla extract, and sea salt.
Blend on high until completely smooth and creamy, scraping down the sides as needed.
Taste and add more salt if desired. If the caramel is too thick for drizzling, blend in coconut milk 1 tablespoon at a time until you reach your desired consistency. For an extra-smooth caramel, optionally strain through a fine-mesh sieve.
Transfer to an airtight container and store in the refrigerator.

Notes

Medjool dates: Make sure to use Medjool dates rather than another variety, as differences in size, moisture, and texture can affect the consistency.
Agave: The agave helps give this caramel its stretchy, caramel-like texture. You can reduce the amount if you don't care about the stretch or substitute another liquid sweetener, such as maple syrup. For a vegan caramel, do not use honey.
Consistency: The caramel will thicken in the refrigerator. Let it sit at room temperature for a few minutes and stir before using. Add a splash of coconut milk if needed to thin it.
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Freezing: You can freeze the caramel, but it may not freeze completely solid and the texture may change slightly once thawed. Thaw and stir well before using.

Nutrition