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I’ll keep this one short, sweet, and to the point. Kind of like the recipe itself. This one came to me when I was looking for a great sauce to serve over sweet (but healthy!) creations. Caramel has always been one of my favorite ways to enhance a desert. Spoon it over ice cream, drizzle...Read More



Total time

20 minutes


  • 8 oz . Medjule dates (, pitted)
  • ¼ cup coconut oil
  • ½ cup unsweetened vanilla almond milk
  • ½ teaspoon pure vanilla extract
  • pinch salt


  1. Add the dates and 1/2 cup water into a medium saucepan. Bring the pot to a boil and then remove from the heat. Cover the pot and allow the dates to sit covered for 10 minutes.
  2. After 10 minutes the dates should be soft enough to mash with the back of a spoon. Transfer the dates and any remaining liquid to a food processor fitted with a steel blade attachment. Process until the dates form a smooth paste.
  3. Add the date paste and coconut oil back into the saucepan. Cook the mixture over medium heat, stirring constantly. The dates and coconut oil will bubble and sizzle at first, but by the end of the 5 minutes, they should be cohesive (the oil and dates should not be distinguishable from each other but rather one substance). While stirring lowly add in the almond milk. Cook for another 5 minutes stirring constantly. Remove the pan from the heat and stir in the salt and vanilla extract. Serve alongside fresh fruit, atop ice cream, or anywhere else you would use caramel sauce.

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