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Date caramel in a white bowl with a silver spoon stuck in the center

3 Ingredient Date Caramel (Vegan and Gluten-Free)

Medjool dates, non-dairy milk, and sea salt, that's all you'll need to make a creamy, vegan, healthy version of caramel.
5 from 2 votes
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 servings
Calories: 79kcal
Author: Linda & Alex
Cost: $6


  • 1 food processor


  • 1 pound of medjool dates approximately 20 dates – remove pits and stems
  • 8 tablespoons of non-dairy milk or water
  • ¼ teaspoon of ground sea salt


  • In a food processor or a high powered blender process the dates, milk or water, and sea salt until the dates are smooth and creamy.
  • You can use water in place of a non-dairy milk but it won’t be quiet as creamy and it won’t taste exactly the same as date caramel made with milk.
  • If your dates aren’t fresh (plump and squishy), soak them in warm water for an hour or two. When they feel soft and look hydrated drain and rinse them.
  • This recipe makes about on full cup of date caramel. Store it in an airtight container in the refrigerator and it will keep for a week. Drizzle it over ice cream, put it in your morning smoothie, add it to your oatmeal, or spread it on toast. Let your imagination soar.
  • Enjoy!


Store covered in the refrigerator for up to 5 days. 


Serving: 1tablespoon | Calories: 79kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Sodium: 37mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 42IU | Calcium: 18mg | Iron: 1mg
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