Date Caramel

Creamiest date caramel for Valentine’s?

I grew up living for dulce de leche (Mexican caramel). We’d always stock up when we visited Mexico, and it never lasted long enough. And now I get to make this delicious and healthy caramel that reminds me of that old fave.

Trust, I drizzle it on everything: fruit, oats, toast, and more. I hope you dig it as much as I do;)!




1 cup pitted medjool dates

10 tbsp coconut cream

¼-½ cup maple syrup, to taste (add little by little) 

Pinch sea salt or Maldon Salt 

1 tsp pure vanilla powder or extract

💜LOW HISTAMINE: unless dates are tolerated, I’d suggest making my Sunbutter or almond caramel instead. Be sure to use coconut cream without additives/gums:)



1. Blend all ingredients on high until creamy and smooth 

2. Serve with fruit, as a dip on a charcuterie board, or as a drink or cupcake topper:)









1 taza de dátiles medjool deshuesados

10 cucharadas de crema de coco

¼-½ taza de jarabe de arce, al gusto (agrega poco a poco)

Una pizca de sal marina o Sal Maldon

1 cucharadita de vainilla pura en polvo o extracto

💜BAJO EN HISTAMINA: a menos que se toleren los dátiles, sugiero hacer mi caramelo de Sunbutter I de almendras en su lugar.  Asegúrate de usar crema de coco sin aditivos/gomas 🙂



1. Mezcla todos los ingredientes en alto en la batidora hasta que quede cremoso y suave.

2. Sirve con fruta, como salsa en una tabla de charcutería, o como decoración de bebdida o cupcakes 🙂


***Sin gluten/Sin lácteos/Vegana***

Hi, I'm Gabriela

I am a recipe creator and food blogger, have been a registered nurse for two decades, and will soon be an integrative and functional dietitian nutritionist. 

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