Date Caramel Sauce
Made with just five simple ingredients, this vegan date caramel sauce transforms whatever it touches into something special. Use it as a naturally sweet topping for oatmeal, yogurt, or ice cream.
Servings: 24 tablespoons (1 1/2 cups)
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
Serving: 1tablespoon | Calories: 31.9kcal | Carbohydrates: 8.2g | Protein: 0.3g | Fat: 0.1g | Sodium: 28mg | Potassium: 73.4mg | Fiber: 0.7g | Sugar: 7.2g | Vitamin A: 30.3IU | Calcium: 17.3mg | Iron: 0.1mg
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