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Date Caramel

Pink Salt Date Caramel

Melissa Champagne
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!
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Dessert, Snack
Cuisine Middle Eastern, North African
Servings 12
Calories 103 kcal

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.

Nutrition

Calories: 103kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 99mgPotassium: 204mgFiber: 2gSugar: 16gVitamin A: 38IUVitamin C: 0.2mgCalcium: 21mgIron: 1mg
Keyword caramel, medjool dates
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