Salted Whiskey Date Caramel (Dairy-Free, Gluten-Free, Refined Sugar-Free, Paleo, + Vegan)

I mean, need I say more?! This stuff is SO delicious and with apple and pumpkin season in full swing, this is a necessary staple to make and keep in your fridge!

If you’ve never explored different date varieties, DO IT. I never knew how much they could vary in taste and texture. While at my local farmer’s market, Bautista Family Date Farm, AKA 7HotDates, introduced me to Barhi Dates, and I was instantly hooked! They are soft, SO butterscotch-y, and they actually taste like candy. Because of this, I HIGHLY recommend you specifically use Barhi Dates for this recipe. Halawy dates can potentially work too because they’re quite similar to the Barhi’s but a little firmer and not as strong on the butterscotch flavor. If you’re reading this and it’s no longer date season, you can technically use Medjool or Neglet Door Dates for this caramel recipe, but it’s just not the same flavor, and it’s a bit more high maintenance to make since you’ll have to soak any date that’s not soft.

The Bautista Family Date Farm come to a number of Farmer’s Markets in SoCal so definitely keep an eye out for them if you’re in LA or OC. They’re always so nice and the dates are organic and delicious. Not in the area? No worries, they ship nationwide. Heck, yes! Dates are seasonal, especially the Barhi variety, so I recommend getting your hands on some 7HotDates(or a whole bunch) ASAP before they’re gone! Dates keep well in the fridge (6months) and freezer (1 year) so don’t be afraid to get a lil greedy.

Either way, make this caramel! It’s luscious, buttery, and beyond delicious. It’s extremely easy to make, stores well in the fridge, and freezer, and it may or may not be used in a Salted Caramel Apple Recipe that I’m working on. Use this caramel as a dip for fruit or a topping for desserts and brekkie dishes, or if you find a new way to enjoy it, please comment below! I will warn you to be careful when heating it up. Low and slow is the trick to heating up the caramel as it can burn. At the end of this recipe, I’ll make sure to include some tips on the different ways I heat up this Salted Whiskey Date Caramel. I really hope you enjoy this recipe and please let me know what you think!

Love Always,
Nat

---

Salted Whiskey Date Caramel

Ingredients:

• 1 cup Barhi or Halawy dates

  • Softened/Pitted Medjool will work too but Barhi + Halawi are amazingly soft texture and taste like butterscotch candy. I’m literally drooling as I type this out. 

• 1/3 cup of coconut milk

• 1 tbsp Thrive Market Buttery Coconut Oil

  • Can sub for ghee if not vegan

• 1/2 tsp vanilla extract

• 1/2 tsp sea salt (can ad more if you like your caramel extra salted!)

• 1-2 tbsp Whiskey (Optional but HIGHLY recommended)

• 1-tbsp filtered water (optional)

Directions:

1. Blend pitted dates, coconut milk, buttery coconut oil, and vanilla extract until smooth consistency.

2. Add whiskey to taste

3. If you prefer a thinner consistency in your caramel, add filtered water 1 tbsp at a time. Coconut milk can work too, but be cautious not to make the caramel too coconut-y

4. Mix in sea salt to taste

5. Enjoy immediately.

Ways To Heat Up Your Caramel:

I like to keep my caramel thicker, but when I want to make it into a more pourable sauce, I’ll warm it up in a saucepan with a bit of homemade almond or cashew milk. Don’t be afraid to have fun with this caramel! Make it pumpkin spice caramel sauce by adding some fresh pumpkin and pumpkin spice or add it to your latte. The sky’s the limit with this recipe, but because of the nature of the date caramel, here are some ways I recommend heating it up:

• In a small sauce pan over very low heat.

• At half power in your microwave for 30 seconds, and then at 15 second intervals,

• If your caramel is stored in a mason jar like mine, warm it up in a bowl of hot water.