All Natural Vegan Date Caramel Sauce
This vegan date caramel sauce is all natural, smooth and ready in 5 minutes. Made with a few simple ingredients and no refined sugar. Perfect for dipping and drizzling.
Servings: 1 cup
Calories: 1209kcal
Ingredients
- 10 Medjool dates stem off, pitted and halved
- ½ cup Maple Syrup
- ½ cup Coconut cream best if thick
- 2 tablespoon Dairy free milk
- 1 pinch Himalayan salt
Instructions
- Place all the ingredients into a high powered blender and blend until it smooth and creamy. You will need to scrap the sides of the food processor several times. This step may take several minutes. The consistency can be adjusted by adding less or more dairy free milk.10 Medjool dates, ½ cup Maple Syrup, ½ cup Coconut cream, 2 tablespoon Dairy free milk, 1 pinch Himalayan salt
- Pour into an air tight container and enjoy as needed.
Video
Notes
Medjool dates should be soft, best at room temperature. Always check the insides of your dates before using them. I have suggested what to do in the above article if you need to use other dates.
Coconut cream is the thick top part of a can (not runny), if it is runny, leave out the dairy free milk.
Once blended, store in an air-tight container for up to one week in the fridge.
This sauce is perfect with caramel nice cream - in fact I made it specifically for this.
Use this sauce to dip fresh fruit into or with banana oatmeal pancakes.
This vegan caramel recipe will yield just over 1 cup.
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.
This article was originally released August 2022 and has since been updated with additional information.
Nutrition
Calories: 1209kcal | Carbohydrates: 286g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 93mg | Potassium: 1873mg | Fiber: 19g | Sugar: 257g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 2mg