Ingredients:

  • 1 cup (160 g) Medjool dates, pitted
  • 1/2 cup (120 ml) coconut milk (full-fat or light)
  • 1 tablespoon (15 ml) maple syrup (optional, for added sweetness)
  • 1 teaspoon (5 ml) vanilla extract
  • 1/8 teaspoon (a pinch) salt

Instructions:

  1. Soak the pitted Medjool dates in warm water for about 5-10 minutes to soften them for easier blending.
  2. Drain the soaked dates and add them to a high-speed blender or food processor.
  3. Pour in the coconut milk, maple syrup (if using), vanilla extract, and salt.
  4. Blend on high until completely smooth and creamy, scraping down the sides as necessary (about 1-2 minutes).
  5. Taste the caramel; adjust sweetness by adding more maple syrup if desired and blend again briefly.
  6. Transfer the caramel to an airtight container and refrigerate until ready to use. It can be stored for up to two weeks.