Date Caramel: gluten-free, vegan, free of allergens (unless you’re allergic to dates, of course)

We left Arizona last month. We’d planned to stay until the end of tax season, which was extended until mid-May, but by the end of March, we had to call it: it was too hot and we needed to leave early.

We’ll be working our way back up to Crescent City, California, because we loved it so much last year. But we’re going slow this time: short hops and staying a week in each place. This gives us time to rest, work, and check out the local area.

We had a nice week in Indio, California! We’ve passed through here many times with and without the RV, but never stayed a week. What a treat! Did you know they farm dates here?

Rows of very large palm trees with fluffy tops and a blue sky
We wondered why there were so many old palm trees… they’re growing dates!

We stopped at a local market that advertised fresh produce. It was a cramped little convenience store with a bunch of produce— including beautiful juicy-looking dates!

We got them as a snack, but they were so incredibly sweet, that I whipped up a batch of salted caramel sauce for ice cream sundaes and whatever else sounds good this week.


  • 1 cup pitted dates (I used 7 large dates)
  • 1 cup water
  • 1/4 tsp sea salt (optional)
  • 1 tsp vanilla extract (optional)


I love my new Ninja Nutri for this, but any blender or food processor will do. Blend until smooth.

If your dates are drier than mine, you’ll need to add some water.

Store in the fridge. I wouldn’t keep it longer than a week.


  • Salt and vanilla are optional: with sweet dates, it wasn’t needed, but it really took it up a notch.
  • Extra water will make a thin syrup (good in coffee!), less water will make a thicker sauce (like a dip for apples).
  • Dates are fairly high in sugar, and they’re also incredibly high in fiber, which can have a laxative effect. Eat with caution!
A glass jar with caramel sauce
This recipe makes about a pint of sauce.

Leave a Comment