Creamy Vegan Caramel {no-cook}

I was very hesitant to include vegan in the title of this post because people have preconceived notions about vegan recipes. Truthfully, I was curious when setting out to make it myself—it was step one in a two part recipe. The result was pleasantly surprising, and I’d no idea I stumbled upon the best creamy vegan caramel ever until it was sitting there before my very eyes in the food processor bowl.

The original intent was to make these Gluten-Free Date Bars, a recent assignment for The Spruce. This creamy, no-cook date caramel was simply supposed to be the filling for the bars. One dip of my spoon in the food processor bowl, though, and I realized the filling doubled as a luscious, creamy vegan caramel, perfect to use on its own.

This creamy vegan caramel can be used to frost cakes, fill whoopie pies, spread on cookies, and if heated ever so slightly, it’s pourable to use on ice cream. And of course, you can use it as a stepping stone to go ahead and make the aforementioned date bars. The bars are a perfect snack to pack in school lunches, and even double as a healthier on-the-go breakfast for busy mornings (which seems to be every school morning in our house).

Feel free to make the filling in advance, and then assemble the bars at your leisure. The whole recipe, including this caramel, is quite easy, so you can also get the kids involved, and put them to work making them. If you happen to love the bars as much as we do, please rate them on The Spruce so the editors there can see how much you’re enjoying my contributions to the site.

Hope the week is off to a good start. School starts up again for the girls today after a 12 day spring break, and I’m already counting the days until summer vacation begins.

Recipe for my Gluten-Free Date Bars is here.

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Creamy Date Caramel {vegan & no-cook}

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes


  • 18 300 grams plump, dried dates
  • 1 ½ teaspoons fresh squeezed lemon juice from ½ small lemon
  • ½ teaspoon 1 gram ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract


  • Add the dates to a medium bowl. Add enough hot water just to cover the dates. Let them soak for 15 minutes.
  • Drain the dates, slip the skins off, and add the fruit to the food processor bowl, along with the lemon juice, cinnamon, and salt to the food processor bowl. Pulse a few times to break up the dates, then process until it becomes a creamy, whipped consistency, 2 to 3 minutes.
  • Store in a container in the fridge for up to 1 week. Use on cakes, cookies, ice cream, or in these Gluten-Free Date Bars.




  • Janey Phillips

    Would this work as a pie filling, the type of thing where you bake the pie crust and then put the filling in and do no more baking than perhaps a meringue topping?

  • Jennie

    I don’t think it’d thicken up sufficiently to make a pie filling unbaked (it does thicken when baked into the date bars I reference). The only way to know for sure is to give it a try, so let us know if you do. -Jennie

  • Jennifer

    This sounds amazing! I will definitely be making this, especially in the fall to eat with sliced apples!

  • Kathy H

    5 stars
    Good Morning, made your date bars last and they are flipping out of this world. Thank you so much and have an amazing day, Kathy

  • Ttrockwood

    I just made this!! I needed to add a little splash of water as i was blending since i was using my blender (tiny nyc apt= no food processor) but it turned out delicious and almost creamy!
    I spread some on toast with almond butter-amazing. Will try it thinned and warm over ice cream this weekend 🙂

  • Ttrockwood

    5 stars
    Shoot! Forgot to add the rating on my previous comment- must make regardless of if you’re vegan or not!