This recipe couldn’t be simpler or tastier. All you need is a food processor, dates and coconut milk, and you’re golden!
A few weeks ago, I woke up thinking about salted date caramel. It’s been on my mind ever since, and I’ve been on a quest to perfect it. I’ve seen lots of recipes for vegan date caramel online, most of them using only one ingredient: dates. While it’s really hard to find fault with any date-based creation, I find those to be too thick and sticky. It felt and tasted like a date paste to me, which was not exactly what I was going for.
I started looking at recipes for traditional caramel to see what it was made of. What I found was that it was mostly sugar and/or condensed milk. Substituting the dates for sugar and coconut milk for condensed milk seemed like a good place to start. And the result was perfect!
I prefer soaking my pitted dates before use since it helps along the blending process. I find that when I don’t soak them, they stick to the blade, and are unable to blend. A pro tip I learnt from my mother-in-law is to soak the dates in tea rather than water. Since attempting this trick, I haven’t soaked my dates any other way. It reduces the watery taste and texture that sometimes comes as a result of soaking. Furthermore, rooibos has a natural sweetness to it, has well documented health benefits, and is proudly South African. To learn more about rooibos tea, visit the Rooibos Ltd. website.
This date caramel is sinfully sweet and smooth. It requires two main ingredients, is ready in minutes, and can be used for spreading, spooning from the jar, and drizzling. I’ve maintained a thick consistency to accomodate most uses, but if you’d like it to be saucier, simply increase the amount of milk used, until the desired consistency is reached. It’s great for making raw desserts, used as a natural sweetener on porridge, or as a nice cream topping.
How will you be enjoying your date caramel?