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Date Caramel
www.theconsciousplantkitchen.comAn easy 2-ingredient date caramel recipe for spreading on bread, crepes, pancakes, or drizzle onto vegan desserts and ice creams.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/date-caramel/ or scan the QR code here ➡️
Servings: 16 serving (1 tablespoon each)
Calories: 31.5kcal
Ingredients
- 1 cup Medjool Dates pitted
- 3-6 tablespoons Lukewarm Water or lukewarm almond milk
Optional
- 2-3 tablespoon Peanut Butter (Unsalted)
- ¼ teaspoon Sea Salt
- ¼ teaspoon Vanilla Extract or caramel extract
Instructions
- In a high-speed blender or food processor, add all the ingredients and blend at medium speed. Use the tamper tool of the blender to push down the dates onto the blade and help the blender turns the date into a sticky caramel paste.
- Add more lukewarm water or lukewarm almond milk to thin out the spread. The more you add, the easier it is to blend. Keep adjusting based on your preferences.
- Serve onto bread, crepes, pancakes, desserts, or for dipping apple slices.
Storage
- Store for 3 weeks in a sealed mason jar in the fridge.
Nutrition
Serving: 1tablespoon | Calories: 31.5kcal | Carbohydrates: 7.1g | Protein: 0.4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 41mg | Potassium: 70.5mg | Fiber: 0.7g | Sugar: 6.2g | Vitamin A: 13.7IU | Calcium: 6.3mg | Iron: 0.1mg | Magnesium: 6.5mg | Phosphorus: 9.3mg | Zinc: 0.1mg