Ingredients
Ingredients
- 1 ½ cups pitted Medjool dates (about 10-12 dates)
- ½ cup hot water (adjust to desired consistency, plus extra for soaking)
- ¼ tablespoon maple syrup
- Pinch of salt
Instructions
- Soak the Dates: Place the pitted Medjool dates in warm water and soak for about 10 minutes to soften them, making blending easier and yielding a smoother caramel.
- Drain and Blend: Drain the soaked dates well and transfer them to a food processor. Blend the dates alone until they start breaking down into a thick paste.
- Add Hot Water Gradually: While blending, gradually pour in the ½ cup of hot water. Continue blending until the mixture is fully combined and smooth.
- Add Flavor: Add the maple syrup and pinch of salt to the mixture, then blend again until fully incorporated and creamy.
- Adjust Consistency: If the caramel is too thick, add extra hot water a little at a time, blending after each addition, until your desired caramel-like thickness is achieved.
- Store or Serve: Enjoy the date caramel immediately as a tasty spread or sauce. Alternatively, transfer it to an airtight container and refrigerate for up to 1 week.
Notes
- Use soft Medjool dates for best texture and sweetness.
- The consistency can be adjusted based on your preference by adding more or less water.
- This caramel is great as a dip, spread, topping for ice cream, pancakes, or drizzling over desserts.
- Store in an airtight container in the refrigerator and consume within one week for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
