The typical caramel sauce recipe consists of a cup of sugar, half a cup of butter, and some milk or cream. Um, no. As in, no, our 2-ingredient no-sugar date caramel sauce contains none of those. We’ve hacked all the bad ingredients out of it — sugar included— by making it from dates and almond milk. That’s it! Unless you’d like to go the extra inch and add a pinch or grinding of salt — you know, salted caramel — to take it up a subtle notch.
And unlike regular caramel sauce, there's no need to cook at all. You do need a good blender for this, though, to make it nice and smooth.
This is incredible as a dip for sliced apples and/or pears, or as a topping for vegan cakes and ice creams. The best thing is that you’re delighting your sweet tooth with fruit rather than devilish sugar. This makes about 1 cup.
2-Ingredient, No-Sugar Date Caramel Sauce
Ingredients
- 1 cup pitted dates preferably Medjool, but Deglet are fine
- ⅔ cup or as needed vanilla unsweetened nondairy milk
- Pinch of salt or grinding of coarse salt optional
Instructions
- Soak the dates in hot water to cover for 30 to 60 minutes, then drain well.
- Combine in a blender with the nondairy milk and blend until very smooth.
- If it seems like the sauce will be difficult to pour out of the blender, add just a touch more nondairy milk and blend again. On the other hand, if the sauce seems thin (it should have body, though it won’t be as dense or sticky as sugar-based caramel sauce), add a couple more soaked dates.
- Pour into a serving container and serve over nondairy ice cream, vegan brownies, or as a dip with fruit.
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Vegan Date Carmel Sauce is as delicious as a topping for vegan desserts as it is a dip for fresh fruits.
- Enjoy more of our Vegan Food Hacks.
Jo says
How long with the date caramel sauce last in the fridge?
Thanks!
Lynda says
Strictly speaking, shouldn't this read no added sugar? Dates are naturally high in fructose but do contain fiber, potassium and other nutrients that granulated sugar doesn't. Sorry to be picky I just find this misleading.