Funny story, I used to hate dates. (To this day I’m still not really sure why considering they’re like a giant raisin and I LOVED raisins when I was little.) But dates where just a no go. Thankfully though, that all changed after I met Charlie and now I’m IN LOVE with them!
Dates have such a sweet and caramel-y note that makes them pair so well with soo many different foods. You can stuff them, chop them, rehydrate them (geez I’m starting to sound like Bubba from Forest Gump now…) but their uses really are limitless.
So when I found out about “date caramel sauce” that was sweeping the internet, it seemed like a no brainer to me.
I’ve tried a few different recipes now but just keeping coming back to this one. Some of the others were either too thin, or too salty, or not creamy enough (or one was even wayy too oily). But this one finally seems to have the right amount of everything.
I usually like to leave my sauce a little thicker when I first make it too because I’ll use it as a frosting or filling for baked goods. But whenever I want to use it as an actual sauce, I’ll just thin it out with a littler more water, heat it up and then I’m good to go.
My favorite ways to use this sauce:
- On ice cream!
- With apples or bananas
- As a frosting on cupcakes
- As a filling in cakes or other pastries
- Sandwiched between two cookies
- Chocolate caramel cups!
- By the spoonful… 🙂
Let me know what creative ways you use it too! I’d love hear from you!
Date Caramel Sauce
- 8-9 medjool dates
- 2 Tbsp unsweetened almond milk*
- 1/4 tsp sea salt
- 1/4 tsp vanilla
- 2-4 Tbsp water**
- Pit dates and soak in hot water for at least 30 minutes. Discard the skins.
- Put dates and the rest of the ingredients in a food processor and blend until smooth.