Date Caramel Recipe
By: Agi Kaja
Made from jammy Medjool dates, this Date Caramel is thick, velvety, and properly decadent.
It’s "nature’s candy" at its best: naturally vegan, refined sugar-free, and ready in minutes. Whether you’re drizzling it over your morning porridge or using it as a dip for apple slices, it’s a total game-changer for your store cupboard.
Date Caramel Recipe
3-Ingredient Date Caramel: The Ultimate Non-UPF Sweetener
Ditch the tacky, syrup-laden spreads for our Date Caramel—a rich, velvety alternative made entirely from whole fruit. This Non-UPF recipe is the gold standard for a clean-label pantry, offering intense sweetness combined with the fibre and nutritional density of organic dates.
Unlike supermarket caramels filled with industrial emulsifiers, this wholefood version is pure, honest, and takes minutes to make. Use it as a dip, a swirl for your morning oats, or a healthy base for raw treats. It’s sweetness with integrity.
Ingredients
- 240g pitted dates (about 12-14 large dates)
- 120ml water (or more as needed)
- 1 tsp vanilla extract
- 1 pinch of sea salt
- 1 pinch of cinnamon
- 1-2 tbsp coconut oil
Directions
- Soak the Dates: Soak them in warm water for about 10-15 minutes to soften them up. Drain the water after soaking.
- Blend the Dates: In a food processor or blender, add the pitted dates and start blending. Gradually add water, a tablespoon at a time, until you get a smooth, thick caramel-like consistency.
- Add Flavouring: Add the vanilla extract, coconut oil and a pinch of sea salt.
- Adjust Consistency: If the caramel is too thick, add a little more water, one teaspoon at a time, until you get your desired consistency. It should be smooth but still hold its shape.
- Serve or Store: Once it’s blended to your liking, use it immediately as a topping for ice cream, pancakes, or fruit, or store it in an airtight container in the refrigerator for up to 1-2 weeks.
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