Date Caramel (Master Recipe)
Blended dates become a thick, glossy caramel that tastes like toffee — for drizzling, swirling, dipping and stuffing. Keep a jar in the fridge.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Sweetened with whole dates
- Makes enough for 12
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (160 g) soft Medjool dates, pitted (soak 10 min in hot water if firm)
- 1/4–1/3 cup (60–80 ml) warm water
- 1 tsp vanilla
- Pinch of sea salt
- Optional: 1 tbsp almond butter for richness
How to make it
Soak firm dates in hot water 10 minutes; drain (save the soaking water).
Blend dates with the vanilla, salt and a little warm water.
Add water a tablespoon at a time, blending, until glossy and smooth — thick for stuffing, looser for drizzling.
Blend in almond butter for a richer "salted caramel" if you like.
Store in a jar in the fridge up to 1 week; loosen with a little water as needed.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Date Caramel (Master Recipe) really made without refined sugar?
Yes. All the sweetness comes from whole dates - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Do I need to bake Date Caramel (Master Recipe)?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
How long does Date Caramel (Master Recipe) keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Date Caramel (Master Recipe) make?
This makes enough for 12. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Date Caramel (Master Recipe)
Blended dates become a thick, glossy caramel that tastes like toffee — for drizzling, swirling, dipping and stuffing. Keep a jar in the fridge.
Ingredients
- 1 cup (160 g) soft Medjool dates, pitted (soak 10 min in hot water if firm)
- 1/4–1/3 cup (60–80 ml) warm water
- 1 tsp vanilla
- Pinch of sea salt
- Optional: 1 tbsp almond butter for richness
Instructions
- Soak firm dates in hot water 10 minutes; drain (save the soaking water).
- Blend dates with the vanilla, salt and a little warm water.
- Add water a tablespoon at a time, blending, until glossy and smooth — thick for stuffing, looser for drizzling.
- Blend in almond butter for a richer "salted caramel" if you like.
- Store in a jar in the fridge up to 1 week; loosen with a little water as needed.
