date caramel (vegan, gluten free, no added sugar)

One of the hardest things I ever did was take on a three-month sugar detox several years ago. It took me more than a year to work up the courage to see it through, but once I finished it, I knew I never wanted to go back to my sugar-seeking ways.

Except the thought of not enjoying desserts again, especially for special occasions, was a bit of downer. Thankfully, I’ve learned that kicking the added sugar habit does not mean you can never treat yo’self.

In fact, it’s the opposite with recipes like this date caramel!

This no-added sugar alternative to traditional caramel sauce has the extra benefit of plant-protein (from the almonds) and copper, magnesium, manganese, vitamin B6, niacin, pantothenic acid, and riboflavin found in the dates. So rich and creamy but without the empty calories and energy rush…or crash. I could happily eat an entire jar in one sitting.

The key to this recipe is buying Medjool dates with the pits still in them (you’ll remove the pits before blending, of course). You may need to adjust the salt content depending on whether you’re using salted or unsalted almond butter and your personal preference (I used salted).

(contains affiliate links)

• Click here for my favorite food processor
• I usually buy my almond butter from Trader Joe’s, but click here for another option.
• Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.

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Date Caramel

Prep Time

10 mins

 

Rich and creamy and loaded with nutrients and plant-protein, this date caramel easily comes together to satisfy your sweet tooth, but without giving you a sugar crash.

Course: Dessert, Snack

Ingredients

• 1/3 cup almond butter
• 6-8 Medjool dates
• 2 tsp coconut oil
• 1/2 tsp (scant) salt
• 3/4 cup unsweetened vanilla almond milk

Instructions

1. Pit the dates and then add all ingredients to a food processor or high speed blender. Blend until the mixture becomes smooth and creamy, adjusting salt to taste. For a thinner sauce, add more almond milk.
   

Recipe Notes

Store in an airtight jar in the fridge.