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


Medjool dates, non-dairy milk, and sea salt, that's all you'll need to make a creamy, vegan, healthy version of caramel.
Course Dessert
Cuisine American, Vegan
Keyword date caramel, vegan caramel
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Linda Meyer


  • 1 pound of medjool dates approximately 20 dates – remove pits and stems
  • 8 tablespoons* of non-dairy milk or water
  • 1/4 teaspoon of ground sea salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only. This recipe makes approximately 1 cup of caramel.