Pink Salt Date Caramel
This easy-to-make Pink Salt Date Caramel is a delicious and naturally sweet treat. Made with Medjool dates, creamy coconut milk, and a touch of tahini, this vegan caramel is packed with flavor. The addition of pink Himalayan salt adds a subtle yet sophisticated touch, creating a perfect balance of sweet and savory. Enjoy this decadent caramel as a topping for ice cream, apples, or brownies, or simply savor it on its own.
What You Will Need
This Pink Salt Date Caramel is a delightful and nutritious alternative to traditional caramel, made with wholesome ingredients
- Medjool Dates: These naturally sweet and chewy fruits form the base of the caramel, providing a rich, caramel-like flavor and a boost of fiber, potassium, and antioxidants.
- Coconut Milk: Adds a creamy texture and healthy fats, making the caramel smooth and indulgent.
- Tahini: This nutty paste, made from sesame seeds, adds a unique depth of flavor and provides protein, calcium, and iron.
- Vanilla Extract: Enhances the caramel’s sweetness and adds a warm, comforting aroma.
- Himalayan Pink Sea Salt: These delicate crystals provide a subtle salty crunch and a hint of mineral complexity.
Best Ways to Eat It
Drizzle it on
- Oatmeal or overnight oats
- Pancakes, waffles, or French toast
- Dairy-free yogurt or smoothie bowls
- Ice cream or nice cream
- Roasted sweet potatoes
Dip into it
- Apple or pear slices
- Strawberries or bananas
- Pretzels or crackers
Stir it in
- Hot chocolates or herbal teas
- Chia pudding or plant-based yogurt
- Warm almond or oat milk for a caramel drink
Spread it on
- Toast, bagels, or muffins
- Pancakes or crepes
Bake with it
- Swirl into brownies, blondies, or banana bread
- Use as a filling for stuffed dates or energy balls
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Add Date Caramel to these Recipes
- Easiest Plant-Based Homemade Yogurt
- Simple 3-Ingredient Chia Seed Pudding
- 2-Ingredient Vegan Gluten Free Chocolate Cake
- Chocolate Mango Smoothie Bowl
Pink Salt Date Caramel
This Pink Salt Date Caramel is a rich, vegan treat with Medjool dates, coconut milk, tahini & Himalayan salt. Perfect for drizzling or enjoying by the spoonful!
Ingredients
- 2 cups Medjool date 24 dates
- 1/2 cup coconut milk from a can
- 2 tbsp tahini
- 2 tsp vanilla extract I use alcohol-free
- 1/2 tsp Himalayan pink sea salt coarse grains
Instructions
- Drain the soaked dates and add them to a high-speed blender or food processor.
- Add the coconut milk, vanilla, tahini and salt. Blend until smooth, scraping down the sides as needed.
- For a thinner caramel, add 1 tablespoon at a time of non-dairy milk (or water), and blend until the desired consistency is reached.
- Store in an airtight container in the fridge for up to a week.
Tried this recipe?Let us know how it was!
