Date Caramel (Vegan Caramel Sauce)

Serve with oatmeal, yogurt, ice cream!

Ingredients:

10 pitted MEDJOOL dates
3/4 cup full-fat oat milk
1/4 cup water left over from soaking dates
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt

Directions:

1. Chop Medjool dates and place in a heatproof bowl. Pour boiling water over (until dates are completely covered). Let soak for 10 minutes. This will soften the dates, making them easier to mash into a smooth paste.
2. Drain the water and set aside for later. Place soaked dates, oat milk, 1/4 cup of the reserved soaking water, vanilla extract, and salt in a blender. Blend on high speed until smooth and creamy. If you want a thinner consistency, add more of the reserved date soaking water (add one tablespoon at a time, blending again with a blender each time).
3. Pour the date caramel sauce into a jar with a tight-fitting lid. Store in the refrigerator for up to a week. If the sauce thickens in the refrigerator, simply stir it before serving.

Yield: 1 ½ cups caramel sauce
Recipe: themediterraneandish.com