Coconut Salted Date Caramel
This dreamy Coconut Salted Date Caramel is a healthy, vegan caramel sauce that has just 4 ingredients and can be made in minutes!
*This post has been updated to be more clear (and delicious!) and bumped up to the top of our feed just in time for the holidays!*
It’s a pretty special day in this corner of the internet…today is Live Eat Learn’s 2nd birthday (now almost 4th birthday!) I can’t thank you enough for being a part of the wildly delicious ride that is food blogging.
The past year has been a headfirst dive into the deep end. I soaked up all the flavors of new experiences, including moving to Holland and traveling to Asia, and wrung them out like a sponge into the lives and eats and learns. I put structure to all the nutrition and health ramblings in my head and called it the 21 Day Vegetarian Reset, and now so many of you guys have jumpstarted your health! Almost a million people visited the humble abode I call Live Eat Learn this year, and I can’t thank you enough. I’m honored and constantly inspired by you, so thank you.
Let’s celebrate with copious amounts of caramel, shall we? This Coconut Salted Date Caramel is a tasty take on the classic vegan “date caramel”. With the addition of creamy coconut, a dash of vanilla, and salt, this date caramel takes on a life of its own and I think you’re going to love it!
How do you make raw caramel?
Medjool dates naturally have a deeply sweet, caramel-like taste. We’ll puree these to form the base of our vegan caramel sauce, then mix in coconut cream for velvety richness. Finish with a touch of vanilla and flaky sea salt, and you have yourself an easy raw caramel that doesn’t require any cooking!
Coconut Salted Date Caramel
- 1/2 cup soft dates 50 g
- 1 14-oz can full-fat coconut milk 400 g, chilled overnight and unshaken
- 1/4 tsp vanilla extract
- Generous pinch of salt
- Date Paste: In a food processor, puree dates into a smooth paste.
- Blend: Open the can of coconut milk, skim the hardened cream off the top, and add it to the food processor, along with 2 Tbsp of the remaining coconut water, vanilla extract, and a pinch of salt. Blend until smooth. You can add a bit more coconut water as needed to reach a consistency to your liking.
- Serve: To serve as a dip, place mixture in a microwave-safe container and microwave for 30 seconds, until warm. Serve with sliced fruit, pretzels, or cookies.
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Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more