Date Caramel
Prep time: 
Total time: 
This is not real caramel, so don't expect it to taste like it. This is basically creamy date puree, which you can use as a sweet, but refined sugar-free filling or sweetener. Makes about 240ml (or 1 cup)
  • 200g medjool dates (about 10 large dates)
  • hot water
  1. Using a sharp knife, pit the dates and roughly chop them to make life easier for your food processor. Place the pitted, chopped dates in a heatproof bowl, add hot water until the dates are completely submerged, and leave them to soak for 10 minutes.
  2. After 10 minutes, drain off the water, but reserve it in a measuring cup. Add the drained dates to the bowl of a mini food processor and process in short bursts to chop the dates into tiny bits. You may need to scrape the sides of the bowl with a rubber spatula every now and then, because the dates tend to stick to it.
  3. Process the dates until a paste forms. You will probably need to help it along by adding a few tablespoons of the reserved date water. Top tip, if you have a stick blender, you can transfer the date puree to the bowl of your stick blender and blend the puree that way until it's completely smooth. The stick blender allows you to push the date puree down, making it a lot easier.
  4. Date 'caramel' will keep for 1-2 weeks, stored in an airtight container in the fridge.
Recipe by The Tough Cookie at