Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, paleo, sweet · October 17, 2016

Silky Sweet Vegan Date Caramel Sauce

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Just 5 ingredients, a blender, and a few minutes is all it takes to create this most decadent, silky, rich Vegan Date Caramel Sauce, perfect for dipping or drizzling!

Silky Sweet Vegan Date Caramel Sauce

I am still questioning whether this super simple recipe justifies it’s own whole post and video. But hey, we’re here, it’s rich and dreamy, let’s do this.

Silky Sweet Vegan Date Caramel Sauce

I am a big fan of the classic date caramel. For dipping, for coating, for frosting–it’s awesome. But one thing it is not awesome for is drizzling. Frankly it has no drizzle game, it just plops. And unattractively I might add.

I started experimenting in hopes of finding a more silky, less plopping prone date caramel sauce to use as part of another recipe, but after posting this photo on Instagram a drizzle-worthy caramel sauce recipe seemed to be in high demand. So I tweaked and tested multiple batches yesterday until I found an ingredient mix that had the exact consistency I was after. I should note this is not the same sauce as in that photo, that was a date-less nut butter situation. But I for one like this fruit-filled version much better!

Silky Sweet Vegan Date Caramel Sauce Silky Sweet Vegan Date Caramel Sauce

I didn’t even consider all that pesky stove-top candy thermometer business, so it had to be a no-cook blender recipe. A lot of no-cook caramel sauces are made up of a liquid sweetener + nut butter + coconut oil. For my liquid sweetener I chose coconut nectar because it is really sticky. Brown rice syrup would work too. Maple syrup is a bit thinner than you want for this recipe. I know it might seem weird to add a sweetener to already sweet dates, but that viscosity is essential for a smooth pour-able texture. The dates are the thickener here instead of nut butter, plus they add extra caramel flavor. The coconut oil I replaced with coconut milk. While still high fat, at least it’s not pure fat. You can try it with a lower fat plant milk, but it’s not going to have the same texture.

Blend it all up with a little bit of sea salt and vanilla bean powder (because yum), and you have a silky sweet vegan date caramel sauce. This sauce is by no means the healthiest caramel sauce around, good old 2-ingredient date caramel claims that title. But it is quite a topping treat on ice cream, brownies, oatmeal, spoons, almost anything!

Silky Sweet Vegan Date Caramel Sauce Silky Sweet Vegan Date Caramel Sauce

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Silky Sweet Vegan Date Caramel Sauce

★★★★★ 5 from 9 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 .5 cups 1x
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Ingredients

Scale
  • 1 cup pitted Medjool dates
  • 1/2 cup coconut nectar or brown rice syrup
  • 1/2 cup full fat coconut milk
  • 1/4 tsp vanilla bean powder (or 1 tsp vanilla extract)
  • Pinch of salt

Instructions

  1. Combine all the ingredients in a high speed blender.
  2. Blend on high until very smooth and creamy. You can adjust the consistency by adding more coconut milk if it is too thick to pour easily.
  3. It makes a lot, so keep the extra in an air-tight container in the fridge.

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In: vegan, gluten-free, easy, paleo, sweet · Tagged: coconut milk, coconut nectar, dip, ice cream, medjool dates, topping, vanilla, sauce

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Comments

  1. The Vegan 8 says

    October 17, 2016 at 6:38 pm

    You are right, this does look super silky and amazing! Date caramel is just all the craze these days, isn’t it!! I see it everywhere but don’t think I’ve ever seen it with coconut nectar, so that would definitely add a lovely flavor to it. I add coconut milk to my sweet potato caramel too, SO much better than coconut oil! I’m sure this would be great on cakes, pancakes, you name it! I will have to try it sometimes for Olivia since I am not a date fan. I’m guessing she would just love this on ice cream!! The texture looks totally perfect.

    Reply
    • Natalie says

      October 18, 2016 at 2:14 am

      Is it trendy right now? I have been too obsessed with it always to notice when it’s in versus out lol. I tried making it with maple syrup and it just didn’t have that same pour-able consistency. I also tried a combo of maple syrup and molasses since molasses has that great consistency, but much too strong flavor. Anyways, I don’t use coconut nectar often but it was perfect here. Omg PANCAKES!! That is a great idea, I’ve never thought to use caramel sauce there. It still so crazy warm that so far all I’ve put it on is ice cream 🙂

      Reply
  2. Demeter | Beaming Baker says

    October 17, 2016 at 8:42 pm

    UM, heck yeah this recipe deserves its own post, video and parade. Wait, there’s gonna be a parade right?? TELL me there’s a parade!! Goodness gracious, that shot in the bowl with all of those shadows–I could use two or four of those! Also, vanilla bean powder: YES. So much yes! I’ve totally been hankering for caramel sauce and this looks SO crazy good! While I dream about this, I’ll also await my invitation to the parade. Ahem. 😉

    Reply
    • Natalie says

      October 18, 2016 at 2:09 am

      Of course there is a parade! I’m working on my float as we speak. A massive parade of toppings that ends at Ice Cream Mountain! That’s a thing right? No? We’ll build it then 😉 Your invite is in chocolate bar form Wonka style, so start unwrapping? I have been having so much fun with backlighting and shadows and stuff, I told you that was my fun weekend activity lol?

      Reply
  3. Aimee says

    October 17, 2016 at 8:43 pm

    I’m a big fan of date caramel too but you’re totally right – it usually doesn’t drizzle well, I tend to add too much milk and then it loses it’s flavour but THIS looks totally perfect. Maybe the best looking date caramel I’ve seen! And now I want to eat some.

    Reply
    • Natalie says

      October 18, 2016 at 2:05 am

      Thanks Aimee! Date caramel is still delicious, even if drizzle-challenge haha. On ice cream this stuff is heaven 🙂

      Reply
  4. Faith VanderMolen says

    October 18, 2016 at 10:02 am

    This is amazing! Do you think I could try it with maple syrup? I don’t have access to coconut nectar here in China, but I’m in dire need of a caramel sauce!

    Reply
    • Natalie says

      October 18, 2016 at 2:51 pm

      Hi Faith! Like I mentioned, maple syrup is not the best here since it doesn’t have that same viscosity as coconut nectar. It will still taste really good, but the consistency won’t be as smooth and pourable. What other liquid sweeteners do you have there, any?

      Reply
      • Faith Vandermolen says

        October 18, 2016 at 10:42 pm

        Gosh I totally didnt read the entire post/recipe so didn’t see your comment about the maple syrup! I could add extra dates or use honey, which is super thick but not vegan. Thoughts?

        Reply
        • Natalie says

          October 18, 2016 at 10:44 pm

          Oh no worries! Honey would work, it has that right consistency. I’m afraid extra dates might would just make it too hard to blend :/

          Reply
      • Kaley says

        November 10, 2017 at 6:42 am

        This looks delish and i want to make it today! Do you think agave nectar will work just as well?

        ★★★★★

        Reply
        • Natalie says

          November 10, 2017 at 7:57 am

          Agave is a little thinner and less viscous so your caramel sauce will be too, but yes it will work. I hope you enjoy drizzling on any and every thing 🙂

          Reply
  5. 2HealthyFitVegans says

    October 18, 2016 at 4:04 pm

    I am really excited about this recipe! So many of our followers and clients ask for a low fat sauce like this!
    Thanks!

    Reply
    • Natalie says

      October 18, 2016 at 8:50 pm

      It seriously makes nicecream 10 times better! I hope it comes in handy for you too 🙂

      Reply
  6. Heidi says

    October 18, 2016 at 8:46 pm

    Thinking ahead here, but do you have a feel for how long this sauce might last? Does it need to be refrigerated? I think this would make an awesome holiday gift! Love your creativity! ☺

    Reply
    • Natalie says

      October 18, 2016 at 8:48 pm

      Love that idea! I haven’t had time to test out how long it will keep yet, but I will add that to the recipe as soon as I know. I’m guessing 1-2 weeks. And yes it does need to be refrigerated in the long term too last as long as possible, but it could be out for a few hours no problem.

      Reply
      • Heidi says

        October 18, 2016 at 9:13 pm

        Fantastic, thank you! ☺

        Reply
  7. Mandy says

    October 18, 2016 at 9:24 pm

    Oh, this definitely deserved its own video and post! It’s so perfectly pour-able!!! Isn’t it crazy how thick and sticky coconut nectar is??? It works so well for this caramel. I have a recipe in the works that would pair beautifully with this caramel and rather than trying yet another trial of my own for caramel sauce, I’ll have to recommend my readers to come here! I was trying to make a dateless sauce and it just wasn’t working. Since I haven’t been doing many sweets these days, I’ll have to try this when we grab some dates from the store! I know that this caramel sauce would go well with SO many dessert recipes….we actually just made an AIP apple crisp last night and I bet this caramel would have just taken it way over the top! This looks amazing, Natalie! <3

    Reply
    • Natalie says

      October 18, 2016 at 11:12 pm

      So sticky!! And it makes the longest strings too when you are trying to stop pouring it…strange stuff. But hey, if it makes for drizzle date sauce I’m not judging 🙂 Ha that’s so funny because I actually almost used your toffee sauce instead of making up my own sauce for the recipe I have coming with this stuff on Thursday. Sauce swapping! AIP apple crisp!?!? OMG I am jealous! I actually haven’t tested apples yet personally, but dang that sounds good! You should do a recipe for it, it might convince me to test the apple waters 🙂 P.S. Made the donuts today and I love them!! The subtle pumpkin flavor is so good and the texture is amazing. I never imagined grain free baked goods could feel so normal!

      Reply
      • Mandy says

        October 19, 2016 at 2:20 am

        I like that! Sauce swapping ? I am SO anxious to see what this caramel sauce is being paired with!!! I know it will be delicious ? The apple crisp was really good (found it while browsing through Pinterest), but I think it was too much fruit for me – it’s crazy how sweet things don’t agree with me much these days. I’m hoping that eventually changes!! I’m still adding dates to the grocery list though! What?!? Yay!!!! That made my night – thank you so much for giving that recipe a try! ??

        Reply
        • Natalie says

          October 19, 2016 at 2:33 am

          I’m eating one right now 🙂 I’ll post a pic of them tomorrow and tag you. I know you don’t really do IG, but hey I gotta share these beauties! And thank you for introducing me to cassava flour baking. Yes I know what you mean on the sweet foods thing. I can handle a bit of maple syrup but not much, and I just want something savory after eating it. It’s interesting to see these sorts of changes 🙂

          Reply
  8. rachel @ athletic avocado says

    October 19, 2016 at 12:30 pm

    As much as I love regular date caramel, I don’t like how you can’t really drizzle well so this caramel is the ANSWER TO MY PRAYERS! Now I can drizzle and spread all I want and probably eat it all in one sitting with a spoon tbh!

    Reply
    • Natalie says

      October 19, 2016 at 3:10 pm

      It’s a small thing, drizzle-ability, but so essential with a caramel sauce! It feels more decadent when you can get those perfect zig-zags, ya know!? Haha! I hope you try it and love it too 🙂

      Reply
  9. Ashley says

    October 20, 2016 at 10:36 pm

    Genius, Natalie! I am all about achieving the right viscosity! It was drilled into my mind in culinary school! I need this sauce ASAP because I recently had a dilemma trying to drizzle traditional date caramel on a caramel apple donut. As you mentioned, regular date caramel just isn’t drizzle worthy, although totally delicious. And I just happen to have a big bottle of coconut nectar, so this sauce is happening pronto!

    Reply
    • Natalie says

      October 21, 2016 at 12:14 am

      Viscosity–YES!! When I was writing this post I was like hmmm I know there is a word for what I am trying to discuss here with the pourable consistency…and then it hit me viscosity! Not often talked about (except in culinary school apparently), but so important right!? I hope this can solve all you donut dilemmas Ashley 🙂

      Reply
  10. audrey @ unconventional baker says

    October 27, 2016 at 6:21 am

    I had a feeling coconut milk would make its way in there 🙂 and I laughed at the *plop* description of a regular date caramel — spot on. Delicious, but totally ungraceful ?. And yes to vanilla powder in EVERYTHING.

    Reply
    • Natalie says

      October 27, 2016 at 2:53 pm

      I am a liiiiitle obsessed with coconut milk at the moment. And by little I mean it’s taking up half my pantry lol. I’ve found that gums in carton milks don’t make me feel so good and have switched to pretty much all coconut milk in a can, so it’s bound to make some appearances around here too 🙂

      Reply
  11. Mandy says

    October 28, 2016 at 9:11 pm

    Natalie!!!!!!! I am OBSESSED with this caramel sauce!!! Made it this morning and I may or may not have given myself a little tummy ache from sneaking too many bites of it ??? Willow added a drizzle to her pancakes this morning and I fear she won’t eat them any other way! Haha!! I’m hoping to photograph my pumpkin dessert recipe with this sauce of yours – they’re a perfect match! I’m loving how creamy and so very caramel-y it is and no *plop* about it – such a smooth pour!! Wonderful recipe, my friend! ❤️

    Reply
    • Natalie says

      October 28, 2016 at 9:21 pm

      You made it!!! And even more excitingly you have a pumpkin dessert recipe coming!?!!? Oooooh I can’t wait?? Story of my AIP life–just one too many taste tests? I will fully take responsibility for ruining Willow’s acceptance of non-caramel pancakes haha…sorry bout that? Thank you so so much, I always love getting your feedback?

      Reply
  12. Nowmi says

    November 12, 2016 at 6:25 pm

    Natalie, thanks a lot for your yummy recipe. Can i sub date syrup instead of dates? And sub rice syrup instead of coconut nectar? because coconut nectar in out place are very hard to find. Thanks a lot in advance.

    Reply
    • Natalie says

      November 12, 2016 at 7:04 pm

      Rice syrup instead of coconut nectar will be fine. But the dates are necessary to make it really thick, date syrup won’t give it that same consistency. If you don’t have/want to use actual dates, might I suggest this caramel sauce recipe from my friend Bianca instead: http://www.elephantasticvegan.com/vegan-caramel-sauce/

      Reply
  13. guillermo says

    April 30, 2017 at 2:04 pm

    hello love all your recipes !!!! 🙂 how long can i keep this in the fridgeee ! ? thank you

    ★★★★★

    Reply
    • Natalie says

      April 30, 2017 at 7:35 pm

      I would say 2 weeks max to be on the safe side. Enjoy!

      Reply
  14. sophia says

    June 10, 2017 at 3:51 pm

    Hi thanks for this. I made a date caramel sauce today but it looked nothing like this. I’ve only just some across this recipe.

    I was wondering, do I need to peel with skin off the dates first?

    ★★★★★

    Reply
    • Natalie says

      June 10, 2017 at 9:08 pm

      Hi Sophia! Nope, no need to peel the dates first, that would be very tricky. A few possible thoughts…1) what kinda of dates are you using, medjool? 2) What kind of blender are you using? Those are the two most important factors. I have an entire post/tutorial with video on making basic date past here that could maybe help: https://www.feastingonfruit.com/date-paste/. Let me know, happy to help troubleshoot some more!

      Reply
  15. Michelle says

    July 18, 2017 at 6:21 pm

    Really loved this recipe! creamy and flavorful perfect for a richer vegan caramel. Substituted 1 1/2 tbs coconut cream(plus almond milk to reach 1/2 cup) for the 1/2 cup coconut milk.

    ★★★★★

    Reply
    • Natalie says

      July 18, 2017 at 10:42 pm

      I am so happy you liked it Michelle! Great idea for the cream + milk swap, thanks for the feedback. Enjoy drizzling it on any and everything 🙂

      Reply
  16. Gisselle says

    September 5, 2017 at 11:31 am

    Oh my goddd that was amazing 😭😭 i ate this with some raw dehydrated banana wraps and apples. Also with peanut butter nice cream, its amazing!!!

    Reply
    • Natalie says

      September 5, 2017 at 11:44 am

      Mmmm that sounds like a fruity feast of the sweetest sort! I am so happy you liked it, and wishing I could’ve stolen a bite of all that together😋 Thanks for the feedback Gisselle!

      Reply
  17. Ευαγγελια says

    October 29, 2017 at 8:37 am

    How long can I keep it in the fridge? ?

    ★★★★★

    Reply
    • Natalie says

      October 30, 2017 at 8:05 am

      I’d estimate about 2 weeks, maybe 3. It may separate a little but you can always stir it up before using and it will be fine 🙂

      Reply
  18. Kayla says

    December 2, 2017 at 8:17 pm

    Delicious recipe the whole family loves it! I was just wondering how long it keeps for in the fridge before it expires?

    ★★★★★

    Reply
    • Natalie says

      December 3, 2017 at 10:32 am

      So happy to hear it Kayla! It will last 2 weeks or so, although may separate a bit so just stir it up before using. Past that it may start to mold. Enjoy the rest 🙂

      Reply
  19. nicole says

    January 3, 2018 at 11:21 pm

    Just made it to use in salted caramel chocolate tartlets (healthier version, using almond and hazelnut meal, honey and coconut oil for the base). Perfect taste and consistency. Thank you!

    Reply
    • Natalie says

      January 4, 2018 at 11:28 am

      Those tarts sound marvelous, I am so happy the sauce worked! Thanks for the feedback Nicole 🙂

      Reply
  20. Sara says

    January 8, 2018 at 7:11 pm

    This is exactly the recipe I needed! I was looking on Pinterest for a raw, vegan caramel sauce, and this will work great! I never thought about using coconut nectar with dates; I love them both separately and imagining them together is mind blowing! I can’t wait to try this!

    Reply
    • Natalie says

      January 8, 2018 at 10:37 pm

      Woohoo I am so happy pinterest brought you here 🙂 The coconut nectar gives it that drizzly consistency, and yes so so yummy in combination with dates. I hope you enjoy on top of all kinds of yummy things, Sara!

      Reply
  21. Rachel Adkins says

    June 22, 2018 at 6:31 am

    Have you ever tried Bahri dates? They are a little more expensive and a little harder to find, but they taste just like rich caramel on their own. I heard of them from the book How Not To Die, ordered them, and WOW.

    I’ll be trying the date caramel recipe soon, though I think I’m all out of coconut nectar and may try it with maple syrup but less of it

    Reply
    • Natalie says

      June 23, 2018 at 11:08 am

      I have heard of them and would LOVE to try them but haven’t ever been able to find them or spent the money to order them. I bet they are DELISH–medjools are so caramel-y already, stepping that up another notch sounds heavenly. Maple syrup will be okay here, but it doesn’t have the same viscosity as coconut nectar so the texture/drizzle-ability will be a little different. Still yummy though 🙂

      Reply
  22. Denise S says

    August 14, 2018 at 2:28 am

    Made this and added cinnamon and then used this as the filling in your Banana Cinnamon Roll recipe! It was a huge hit, everyone was blown away at how amazingly delicious it was! Tastebuds were wowed!

    ★★★★★

    Reply
    • Natalie says

      August 14, 2018 at 8:14 pm

      Omg that sounds SO good!! I adore those cinnamon rolls, it’s been too long I need to make a batch. I am so happy they were a hit, thanks for the feedback Denise 🙂

      Reply
  23. Katherine says

    October 28, 2018 at 1:33 am

    This is a very good recipe. I love that it doesn’t have any unhealthy ingredients in it and is so easy to make.
    I have a raw vegan salted caramel sauce recipe that I make in the blender and also has no refined sugar in it: https://magicallifeoffruit.com/caramel-sauce-recipe/

    I would love it if you would check it out and let me know what you think 🙂

    ★★★★★

    Reply
  24. Ambra says

    June 29, 2019 at 4:19 pm

    Hi,
    What is the “shelf”’life of this caramel and what’s the best way to store it?
    Thanks ☺️

    Reply
    • Natalie says

      June 29, 2019 at 4:35 pm

      In the fridge in an airtight jar is best! It will last about 2-3 weeks that way 🙂 You can try freezing it, but haven’t tested personally so the texture may be funky after thawing…

      Reply
  25. Amber says

    September 9, 2019 at 6:54 pm

    This is amazing! I used the maple syrup cause I didn’t have coconut nectar on hand. I also did all coconut cream . It’s healthy fat right? The kids devoured the first container so I need more already. Thank you for doing the leg work on this and delivering such an awesome recipe. You should make a vegan hot fudge to go with this.

    ★★★★★

    Reply
    • Natalie says

      September 10, 2019 at 12:33 am

      Mmm I bet it was ultra rich and creamy then, and heck yes I am all about the coconut fat🙌🥥 So happy you guys liked it, and I love the hot fudge idea! I will do that…

      Reply
  26. Danielle says

    March 15, 2020 at 9:52 am

    This is amazing! Question; do you think it would it hold up if I swirled it into brownie batter and baked? Or should I strictly use for drizzle on top?

    Reply
    • Natalie says

      March 15, 2020 at 12:36 pm

      I do yes! I think that would be amazing😋

      Reply
  27. James says

    August 20, 2020 at 2:29 pm

    Thanks for the post. https://restaurantthatdeliversnearme.website

    Reply
  28. Beth says

    April 18, 2021 at 11:52 am

    So flipping delicious!!! I’m not vegan but I try random recipes to fit my diet. This sauce is amazing, and I don’t think anyone would know the difference. I bet it’s delicious on ice cream. Anyhoo, I used a mix of maple syrup and honey for sweetener and it worked wonderfully. Thanks for the recipe.

    Reply
    • Natalie says

      April 19, 2021 at 8:36 am

      YAY!! I am so so happy you loved it, appreciate your feedback Beth❤️

      Reply
  29. Ashlyn VW says

    October 12, 2021 at 6:56 am

    YUM, just what I was looking for! I’ve got big plans for a recipe that includes Carmel 😋 I love your site by the way! All your recipes are AMAZING!! Thanks 😁

    Reply
    • Natalie says

      October 12, 2021 at 10:19 am

      Mmmm sounds like delicious plans to me…😋😋 I hope this sauce works perfectly, enjoy and appreciate the support!

      Reply

Trackbacks

  1. Our 9 Favourite Dairy-Free Baking Substitutions – PPP TV says:
    November 17, 2020 at 2:55 am

    […] instead of sugar, or it applies a finishing drizzle after treats take out of the oven. You can do an absolutely delicious sauce which reproduces butterscotch or caramel by soaking dates and mixing them into a smooth paste. The […]

    Reply
  2. Healthy Apple Nachos (Easy + Fun) - Gathering Dreams says:
    December 28, 2021 at 12:14 pm

    […] sweet tooth, you could also indulge with some caramel sauce, but opt for a healthier version, like this one made with […]

    Reply
  3. Homemade Vegan Chocolate Soft Serve | Feasting on Fruit says:
    February 27, 2022 at 10:47 am

    […] Sprinkles, chocolate chips, berries, nuts, caramel sauce, cookie crumbles, coconut sprinkles, granola, […]

    Reply
  4. Vegan Butterscotch Pudding | Feasting on Fruit - portalbeneficiosparavoce.com.br says:
    May 12, 2022 at 2:56 pm

    […] whereas technically non-obligatory, coconut whipped cream and a drizzle of home made caramel on prime actually do hit the […]

    Reply

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I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

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The BEST Fluffy Vegan Pancakes (gluten-free!)

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Vegan Chocolate Banana Bread

No-Bake Mini Blueberry Cheesecakes

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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