Date caramel is the kind of magic trick every home cook should have up their sleeve — silky smooth, naturally sweet, and completely dairy-free. Made with just five simple ingredients, this easy-to-make vegan caramel sauce transforms whatever it touches into something special.
Date caramel is a rare dessert sauce full of wholesome ingredients. Unlike traditional caramel, which relies on refined sugar, this version gets its velvety texture and toffee-like flavor straight from nature.
It’s rich and deeply caramel-like, thanks to the natural sweetness of Medjool dates, but with a whisper of vanilla and a pinch of salt to balance every spoonful. Dates have lots of health benefits, including a low glycemic index, and they bring fiber and essential minerals to the mix, while oat milk adds a creamy texture without any dairy.
Make a batch at the beginning of the week, and you’ll find endless ways to use it — drizzled over French toast for a cozy breakfast, swirled into a tahini-banana smoothie for a naturally sweet boost, spooned over baklava sundae for an easy dessert or enjoy it with sliced apples for a simple, healthy snack. With its deep, complex sweetness and a hint of salt, this date caramel sauce is a simple but luxurious addition to any kitchen.
Table of Contents
Ingredients Needed to Make Date Caramel Sauce
This recipe comes together with just a few ingredients. The dates are most important—fresh, plump, sticky Medjools will give you the best results. Look for an oatmilk with at least 9 grams of fat per cup for the richest sauce. If you like a salted caramel sauce, add more salt to taste.
- Medjool dates: These naturally sweet gems provide the deep caramel-like flavor and thick, velvety texture of the sauce. When blended, they create a rich, syrupy consistency without the need for refined sugar. Have dates leftover? Check out our favorite sweet and savory date recipes.
- Oat milk acts as a creamy base for the caramel and enhances the smoothness of the sauce while keeping it completely dairy-free. Its mild, slightly nutty flavor complements the natural sweetness of the dates. When choosing oat milk for this recipe, keep fat content in mind. Full-fat Oatly, which is my preferred choice for this recipe, has 9 grams per cup. Califia has half as much. Low-fat Oatly has only 1 gram of fat per cup. Since this is a caramel sauce, I think a higher-fat oat milk yields a better texture, and I haven’t found one richer than Oatly full-fat! You can also substitute dairy milk (whole) in this recipe if that’s your preference.
- Date soaking water: This reserved liquid helps loosen the mixture, allowing it to blend into a silky sauce. It also carries extra date flavor, reinforcing the caramel-like depth.
- Vanilla extract: Just a small amount rounds out the sauce with warm, aromatic notes. It enhances the natural toffee-like sweetness of the dates without overpowering them.
- Fine salt: A pinch of salt balances the sweetness of the dates, keeping the sauce from becoming cloying. It also amplifies the caramel-like depth, making every spoonful more complex and satisfying.
How to Make Date Caramel Sauce
Making this date caramel sauce couldn’t be easier—just soak, blend, and enjoy! With no need for stovetop cooking or fancy techniques, this recipe comes together in minutes. Follow these simple steps to create a naturally sweet and silky-smooth sauce that you’ll want to drizzle over everything.
- Soak the dates. Chop the Medjool dates and place them in a heatproof bowl. Pour boiling water over the dates until fully submerged, then let them soak for 10 minutes. This softens the dates, making them easier to blend into a smooth sauce.
- Blend the ingredients. Drain the dates, and reserve the soaking water. In a blender, combine the soaked dates, oat milk, 1/4 cup of the reserved soaking water, vanilla extract, and salt. Blend on high speed until the mixture is completely smooth and creamy. For a thinner consistency, add more soaking water, one tablespoon at a time, blending after each addition.
- Store and serve. Transfer the date caramel sauce to a jar with a tight-fitting lid. Keep it refrigerated for up to a week and use it as a naturally sweet topping for oatmeal, yogurt, ice cream, ice cream or sliced apples. Give it a quick stir before serving if it thickens in the fridge.
Ways to Mix It Up
This date caramel sauce is incredibly versatile, and there are plenty of ways to tweak the recipe based on what you have on hand or the flavors you love. Whether you’re looking for a nutty twist, a different level of sweetness, or a spiced variation, these easy swaps will keep things exciting.
- Use a different milk. If you don’t have oat milk, any plant-based or dairy milk will work. Almond milk adds a hint of nuttiness, coconut milk makes the sauce extra rich, and cashew milk blends seamlessly for a smooth finish.
- Try a different sweetener. Dates provide plenty of natural sweetness, but if you want an even deeper caramel flavor, try adding a teaspoon of maple syrup or honey. This can also help balance the sauce if your dates are on the drier side. Note, if adding, honey the sauce will no longer be vegan.
- Add warm spices. A pinch of ground cinnamon, allspice, nutmeg, or cardamom can give the sauce a cozy, spiced flavor. This is especially delicious when drizzled over pancakes, baked apples, or warm oatmeal.
- Make it extra indulgent. For a richer, more decadent caramel sauce, swap out the oat milk for full-fat coconut milk. This creates a creamier texture and adds a subtle tropical note that pairs beautifully with the dates.
- Boost the flavor with espresso. Stir in a half-teaspoon of instant espresso powder or a splash of strong brewed coffee to enhance the caramel notes and add a hint of bitterness that balances the sweetness. This variation is perfect for topping ice cream or stirring into a latte.
What to Serve with Date Caramel Sauce
This luscious date caramel sauce adds a rich, naturally sweet touch to so many treats. Drizzle it over a bowl of frozen yogurt, or swirl it into Greek yogurt for a creamy, satisfying snack.
It’s also fantastic on oatmeal, pancakes, or waffles, bringing a deep caramel flavor without any refined sugar. For a little crunch, try spooning it over sliced apples or pears, or use it as a dip for Medjool dates stuffed with pistachio butter. You can even blend it into smoothies or parfaits.
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Date Caramel Sauce
Equipment
Ingredients
- 10 Medjool dates, pitted
- 3/4 cup full-fat oat milk
- 1/4 cup date soaking water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Soak the dates. Chop the Medjool dates and place them in a heatproof bowl. Pour boiling water over the dates until fully submerged, then let them soak for 10 minutes. This softens the dates, making them easier to blend into a smooth sauce.
- Blend the ingredients. Drain the dates, reserving the soaking water. In a blender, combine the soaked dates, oat milk, 1/4 cup of the reserved soaking water, vanilla extract, and salt. Blend on high speed until the mixture is completely smooth and creamy. If a thinner consistency is desired, add more soaking water, one tablespoon at a time, blending after each addition.
- Store and serve. Transfer the date caramel sauce to a jar with a tight-fitting lid. Store in the refrigerator for up to a week. Use it as a naturally sweet topping for oatmeal, yogurt, or ice cream. Give it a quick stir before serving if it thickens in the fridge.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- To Store: This date caramel will keep for up to one week covered in the refrigerator.
Nutrition
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Amazingly delicious and easy. It wasn’t overly sweet when mixed with the non dairy milk. I added cardamom since I love it so much. Had with homemade yogurt and pistachios.
Yummy combo! Thanks for sharing!