Vegan Caramel (Sauce or Dip)
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.
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.
Notes
Without any milk, this recipe makes about 1 cup of vegan caramel dip.
The almond milk is not necessary for a dip. Only add some if you want a thinner caramel.
Store in the fridge for about one week.