Reddit mentions of NUTS U.S. - Organic California Medjool Dates (5 LBS)

If you saw my recipe for Pear Crisp, you’ll love this one for Vegan Caramel Sauce. Additional notes for the recipe found here —> https://veggiechick.com/vegan-caramel/

Vegan Caramel

• 1 can full-fat coconut milk
  
• 1 tablespoon tahini
  
• 6 soft medjool dates, pitted (if not soft, soak in water for at least 20 minutes until soft, and drain)
  
• 2 tablespoons arrowroot starch/flour (or cornstarch)
  
• 1 tablespoon coconut sugar
  
• 1/4 teaspoon ground sea salt
  
  INSTRUCTIONS
  
  

1. To a high powered blender, add the can of coconut milk (note: for even thicker caramel, you can use only the thick white part of the can, and leave out the juice). Then add the tahini, medjool dates, arrowroot starch, coconut sugar, and sea salt. Start blending on low speed and increase speed slowly. Blend for roughly 1 minute until creamy.
   
2. Transfer the sauce to a saucepan. Turn the heat to low (it should not be boiling) and heat for about 15-18 minutes, stirring occasionally, or until thickened to your liking. Remove from heat.
   
3. Transfer to an airtight container and place in the fridge. The caramel will thicken more as it cools.
   
4. This recipe makes about 1 1/2 cups caramel sauce (serving size= 2 tablespoons). Use this caramel as a dip for fruit, or drizzle on top of ice cream or many dessert recipes, such as Easy Pear Crisp. Lemon Poppyseed Muffins, Cherry Date Raw Bars, or Apple Cinnamon Breakfast Squares.