Ingredients
Ingredients
- 16 medjool dates, pitted
- 1 teaspoon sea salt
- 1 teaspoon vanilla bean paste
- ¾ – 1 cup unsweetened almond milk (or other non-dairy milk)
Instructions
- Combine Ingredients: Add the pitted medjool dates, sea salt, vanilla bean paste, and ¾ cup of unsweetened almond milk into a high-powered blender or food processor.
- Blend Until Smooth: Blend the mixture until it becomes smooth and creamy with no lumps of dates visible.
- Adjust Consistency: If the caramel is too thick, add more almond milk in 1 to 2 tablespoon increments to help thin it out and facilitate smoother blending.
- Use or Store: Use the date caramel immediately as a sauce or store it in the refrigerator for later use. It will thicken slightly when chilled.
Notes
- Ensure the medjool dates are soft and fresh for easier blending and a smoother texture.
- This date caramel can be used as a topping for ice cream, pancakes, waffles, or as a dip.
- Store in an airtight container in the refrigerator for up to 1 week.
- Rewarm gently before use if it hardens too much in the fridge.
- You can substitute almond milk with any plant-based milk according to preference.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
