This makes a great sauce option to drizzle over fresh and fluffy pancakes, to smear onto toasted bread, to stir into a yoghurt and granola bowl or to top and melt into a warm bowl of porridge. The possibilities are endless. And, because it uses only the sweetness from the dates, it doesn’t taste too sweet for breakfast but tastes indulgent enough to enjoy as a weekend brunch treat. Eat it every day or eat it some days, either way you’ll be smiling when you do.
Salted caramel is one of those classic salty-sweet combinations that just WORKS. I’ve also added sweet white miso here which adds such a great depth of flavour and adds that umami element to the sauce, but you can leave it out and you’ll still have a mouth-watering sauce.
Unlike traditional caramels, you don’t need to worry about sugars reaching a certain temperature, and it won’t try and trick you out by separating and curdling. In fact, I’d like to say it’s a pretty fool-proof recipe. As long as you let the dates and milk simmer for long enough for them to break down and begin to dissolve, the end result will be a creamy, dreamy, gooey caramel.
The extra bonus that makes this recipe extra special is the addition of tahini. You’ll know from previous recipe posts and my social media that I love tahini. This sesame seed paste is addictive and makes for the best salad dressing, smoothie bowl toppers and spooned out of the jar. It also makes a delicious caramel and adds a creamier texture and flavour.
The best part: it’s quick and you’ve probably got all the ingredients in your cupboard already! Let’s get caramel-ing!
Salted Date Tahini Caramel
Makes 1 small jar
1 cup of dates, pitted (I like these ones)
1 ¼ cups plant-based milk (I like almond or oat but coconut would be great, too)
¾ tsp salt, or more to taste
2 tbsp tahini
2tsp sweet white miso, optional
Place the pitted dates and 1 cup of the milk and the sweet white miso, if using, in a small saucepan and heat gently with the lid ajar. Stir occasionally to help break down the dates.
Keep over a gentle heat for about 20 minutes, or until the dates have almost dissolved into the milk and the mixture is thick and creamy. If it is getting too thick, add the remaining ¼ cup of milk.
Transfer the sauce to a small blender of food processor and add the salt and tahini. Whizz until the sauce is totally smooth, taste and adjust the salt. If you’d prefer a thinner sauce add more milk gradually until a pourable consistency is reached.
Store in the fridge in an airtight container for up to 1 week once fully cooled.
Do you love date caramels? If you’ve tried my Salted Date Tahini Caramel, I would love to hear your thoughts. Please leave a comment below and tag me in your creations on Instagram – I’m @nourishing.amy and use the hashtag #nourishingamy so I can see your beautiful caramels.