Coconut date sauce is a sweet caramel-flavored indulgence made without sugar or dairy! Make it thick for a dip or add more liquid to turn it into a glaze.
I LOVE my caramel date sauce. However, I don’t love using whipping cream. Our family has quite a few people with dairy intolerances, as well as other health concerns that make whipping cream less desirable.
Vegan milk options
This recipe could be made with any dairy alternative. I’ve chosen to write the recipe with coconut milk because the fat adds creaminess to balance the acidity of dates. However, if you prefer soymilk, almond milk, etc. feel free to swap!
Cashew cream is a natural fit for caramel dip. Like coconut milk, it has the necessary fat to balance the acidity of the dates. It also can be as thick or thin as you want! My cashew date frosting recipe capitalizes on this ability to be thick and delicious.
Personally, I like to use cultured dairy in this recipe. It’s a great way to add a bit of probiotics to your diet! Vegan yogurt also adds a richness that amplifies the flavor.
Curious? Here’s how to make cultured coconut milk.
Frosting or glaze?
The thickness of this coconut date sauce depends on the ratio of dates to liquid. Here’s how to change the thickness and use the date sauce.
A thick frosting
I love using coconut date sauce as a frosting. To make it thick, use coconut cream instead of milk. All cans of coconut cream aren’t created equal, so if it’s not at a spreading consistency add an extra date.
Thick date sauce is a perfect icing alternative for cakes and cinnamon buns. It’s also delicious as a fruit dip.
A thin glaze
The recipe makes a sauce that is pourable and perfect for drizzling on ice cream or pouring over a coffee cake. However, because of the variability in coconut milk, if the recipe is a bit too thick, then feel free to add a few extra tablespoons of coconut milk. Eventually, it will all come together in just the right consistency.
Coconut Date Sauce
Coconut date sauce is a sweet caramel-flavored indulgence made without sugar or dairy! Make it thick for a dip or add more liquid to turn it into a sauce.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Dessert
- Cuisine: Sugar-Free
- Diet: Vegan
Ingredients
- 8 Medjool dates
- 1/4 cup of water
- 1 cup of unsweetened coconut milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Halve and remove the pits from the Medjool dates. (You can use other types of dates, but it won’t be as sweet and creamy). If the dates are soft, you can blend them right away. If they’re a bit dry soak them in the water and coconut milk for 30 minutes first. Place the dates in a blender with the water, coconut milk, vanilla, and salt.
- Puree until the dates are a smooth paste. You may need to scrape down the sides of your blender halfway through to get everything to mix nicely.
- Serve right away or store in the fridge for up to 1 week.
Notes
- The quality of your blender has a huge impact on how smooth this date sauce will be. I used to have an ordinary blender, but things are definitely smoother now that I’ve upgraded to a high-quality blender!
- This date sauce can be thick (like frosting) or thin (like a glaze). See the section above for how to customize this sauce!
Nutrition
- Serving Size: 1/4 cup
- Calories: 197
- Sugar: 1.5g
- Sodium: 7mg
- Fat: 9.7g
- Saturated Fat: 8.5g
- Carbohydrates: 26.7g
- Fiber: 3.4g
- Protein: 1.6g
- Cholesterol: 0mg
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