Date Caramel Sauce

By Nicola  

August 12, 2015

Here’s a recipe which makes a great accompaniment to all kinds of fruit – particularly stonefruit, bananas, apples and strawberries. Drizzle it over ice cream, dip fruit into it, or (just between you and me) no one could blame you for eating it straight off the spoon.

  • Prep: 1 hr
  • Yields: Makes 1 cup (approximately)


8 fresh Medjool dates, pitted and halved

Juice and rind of 1 large orange

2 tablespoons almond or cashew butter

1cm fresh ginger, finely grated

1 teaspoon vanilla extract

½ teaspoon cinnamon

Small pinch of sea salt (optional)

¼ - ½ cup warm water or coconut milk


1Place the dates, orange juice and rind in a bowl, cover and leave to soak for at least an hour or overnight.

2Place date mixture in a blender with the nut butter, ginger, vanilla, cinnamon, salt (if using) and blend until smooth, scraping down the sides if needed. Add enough water or coconut milk to reach desired consistency.

Medjool dates can be found in the fresh produce sections at Taste Nature in Dunedin and some larger supermarkets. You can substitute dried dates for the Medjool dates, but as they are smaller use approximately 12 dried dates, and soak overnight in the orange juice for best results. Always check that all date pits have been removed – many a promising dessert has been ruined by a single sneaky date pit!
Keep refrigerated for up to 2 days.


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