This post contains affiliate links for which I may earn a commission (at no extra cost to you) should you make a purchase. As an Amazon Associate I earn from qualifying purchases. Please see my disclaimer for more information.
This vegan caramel recipe is made with dates and no refined sugar. It can be made as a thick dip, or thinned out into a pourable vegan caramel sauce.
Caramel is the perfect way to get me to eat more fruit! I love dipping apples into it or pouring it over some banana nice cream.
This vegan caramel mimics the taste of a classic caramel, but is made with plant-based ingredients and contains no refined sugar. And it is still incredibly sweet!
This vegan caramel is:
Free of refined sugar
Satisfyingly sweet
Versatile: Can be made as a dip or sauce!
Oil-free
Ingredients
For this vegan caramel dip or sauce, you will need:
(*Quantities and full recipe can be found in the recipe card below)
- Medjool dates
- Maple syrup
- Vanilla extract
- Salt (optional)
- Almond milk (if you want a thinner sauce-like consistency)
Tips
This recipe is as simple as blending all of the ingredients together, but I have a few tips to ensure that this vegan date caramel turns out just the way you want it!
- Weigh your dates to ensure you are using the correct amount! I use roughly 18 Medjool dates, but they vary in size, so I have written the weight in grams in the recipe card below. If you have a kitchen scale, you should use it!
- Make sure you soak your dates before making this caramel. Soaking the dates will ensure that the caramel is easier to blend and it will end up being nice and smooth. If you don’t have time to soak your dates for hours in advance, you can soak them in boiling water for about 15 minutes. I do this by simply heating water in my electric kettle, then I pour the water over the dates in a bowl. I trap the heat by placing an upside down plate over the bowl and leave it for 15 minutes. Then drain the water and your dates are ready to use!
- If you want a thick date caramel dip, just blend everything except the milk and you’re done! If you find the dip to be too thick for your liking, you can add some plant-based milk to thin it out. I recommend using almond milk because I find it has the least effect on the taste of the caramel. Adding 1 + ¼ cups of almond milk will make this caramel sauce pourable without compromising on taste. You could also add less and stop whenever you are satisfied with the consistency.
- If you thin this date caramel into a sauce, I recommend putting it in a squeeze bottle so that it is easy to pour.
What to eat with this vegan caramel
Whether you make this vegan date caramel as a dip or a sauce, it can be used in so many ways! Here are some ideas:
As a dip:
- For fruit (I love it with apples)
- For crackers
- Spread it on rice cakes
- Spread it on toast
- Mix it into oatmeal
As a sauce:
- On banana ice cream
- On popcorn
- On pie
Try these other sweet spreads:
Vegan Caramel (Sauce or Dip)
Ingredients
- 255 grams Medjool dates (approx. 18 dates, but weigh for accuracy because all dates are different sizes)
- 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional)
- Almond milk (optional, up to 1 + ¼ cups)
Instructions
- Start by making sure your dates are pitted, then weigh them for accuracy because all dates are different sizes. You should have around 255 grams of dates without the pits.
- Next, soak your dates. A quick technique is to boil some water with an electric kettle, then pour it over the dates in a bowl. Make sure the dates are completely covered with water, then place an upside down plate on top of the bowl to trap the heat. Leave the bowl covered for 15 minutes, then drain the water and your dates are ready to use!
- Add the soaked dates, maple syrup, vanilla, and salt (if desired) to a blender or food processor. Blend until smooth.
- If you want to thin the caramel out into more of a sauce-like consistency, add up to 1 + ¼ cups of almond milk.
Joan
I agree! This is so good with apples. I added some coconut milk my second time making it which was really good as well. Thanks for this easy and healthful recipe.