This is the best vegan blender caramel sauce ever!

Such a simple blend and serve recipe. I have been making this for 10 years now and still love it.

It does not use sugar and you do not need to heat and stir like most traditional caramel sauce recipes.

One of the best things about this recipe is that you can store it in the freezer and serve it straight from there because it stays soft!


1 cup medjool dates, pitted (about 9 large dates)
1 small lemon, juiced
1/4 cup maple syrup
2 tsps vanilla extract
1/2 tsp coarse celtic sea salt


Place dates and half of the lemon juice in a blender cup or bowl. Cover with enough water to bring liquid to the top of the dates.

Let sit for at least half an hour to allow the dates to soften in the liquid mixture.

Drain the dates and keep the soak liquid for your next batch or caramel sauce or keep in the fridge to use in smoothies – yum!

Place drained dates and all remaining ingredients into a blender.

Blend until smooth and creamy (see video at top of page for visual instructions).

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