Salted Caramel

I like to sweeten desserts with dates, as a replacement to refined sugars. Yes, dates are high in natural sugars, but unlike refined sugars, dates are also rich in dietary fibre. As with everything, I think they’re fine enjoyed in moderation. I’m sure you’ll find many uses for this luscious caramel. I use it in home-made thickshakes and ice creams, and drizzle it over pancakes for a touch of sweet.     


  • 12 pitted dates, preferably fresh
  • 270 ml (91⁄2 fl oz) tin coconut cream
  • 1⁄2 teaspoon fine sea salt                                                           


Using a stick blender or small blender, process all the ingredients until smooth. Transfer to a small saucepan and cook over low heat, stirring regularly, for 10 minutes.

Use straight away, or store in the fridge and gently reheat in the microwave serving.