Vegan peanut and date caramel

Vegan peanut and date caramel made with soft Medjool dates, creamy peanut butter and sea salt. Ready in 10 minutes, with 380 kcal and 8 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 8 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 10 Medjool dates
• 3 tbsp peanut butter
• 1 splash of almond milk
• 1 pinch of sea salt
• 1 apple (optional)

Method

You’ll need: blender

1. Stone the Medjool dates and put them into a tall container or a small blender.
2. Add the peanut butter and a generous pinch of sea salt.
3. Pour in a splash of almond milk and blend everything until the caramel cream is thick and sticky.
4. If the mixture is too firm, add a little more almond milk a teaspoon at a time until it's spreadable.
5. Serve the caramel straight from the jar or as a dip with apple wedges.

Good to know

When you fancy something sweet, this quick caramel is just the thing. It tastes like the inside of well-known chocolate bars.

Swaps

Peanut butter → almond butter (if you have a peanut allergy or want a milder nutty flavour; contains tree nuts).

Cooking tips

If you can't get soft Medjool dates, soak ordinary dates in hot water for thirty minutes first.

Storage

The caramel easily keeps for over a week in the fridge in a sealed screw-top jar.

Allergens

Contains peanuts and almonds (tree nuts). Completely vegan, gluten-free and dairy-free.

Dairy-free recipes