Vegan Date Caramel Dip

If you choose to add coconut cream to your caramel, either buy cans of actual coconut cream (just make sure not to buy the sweetened kind), or refrigerate a can of coconut milk overnight and then scoop out the solid coconut cream that rises to the top of the can.

  • Cook time: 20 minutes


  • 12 ounces Medjool or Halawy dates – as plump and fresh as you can find
  • 1 1/2 cups of hot water, just below boiling
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons coconut cream (optional)
  • 1 teaspoon lemon juice (optional)

Special equipment:


1 Soak the dates in hot water for 5 to 10 minutes: When ready their skin should easily to peel off with your fingers. Strain the dates from the soaking liquid, reserving the liquid.

Date Caramel Sauce Date Caramel Sauce

2 Peel the dates and remove the seeds: Peel the skins off all the dates with your fingers. Split them open (you should be able to just pinch them open; otherwise use a paring knife). Remove the pit.

Date Caramel Sauce Date Caramel Sauce

3 Puree the dates until creamy: Put the dates into the bowl of a food processor or blender. Add the vanilla, 2 tablespoons of the reserved soaking water, and salt. Process until very smooth, 5 to 10 minutes. Stop and scrape down the sides of the bowl every couple of minutes. If the sauce seems too thick, add a little water until you reach a smooth, spoonable consistency.

Date Caramel Sauce Date Caramel Sauce

4 For a creamier sauce, add coconut cream: Add the coconut cream at the very end and pulse 10 times to incorporate.

Date Caramel Sauce

5 Taste and adjust as needed: Taste the sauce. Add lemon juice or more salt if needed.

Date Caramel Sauce