Vegan Date Caramel Dip

Ingredients

• 12 ounces Medjool or Halawy dates – as plump and fresh as you can find
• 1 1/2 cups of hot water, just below boiling
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons coconut cream
• 1 teaspoon lemon juice
• Food processor or blender

Directions

1. Cover the dates with hot water and leave them for 5 to 10 minutes. They’re ready when the skins slip away easily with your fingers. Drain the dates, but hang onto the soaking water.
2. Use your fingers to pull the skins from the dates. Open each date up, pinching it apart if it cooperates, or using a paring knife if it needs a little encouragement. Take out the pit.
3. Transfer the dates to a food processor or blender. Add the vanilla, 2 tablespoons of the saved soaking water, and the salt. Blend until the mixture is completely smooth, about 5 to 10 minutes, pausing every couple of minutes to scrape the bowl. If it looks too thick, blend in a bit more water until it’s smooth and easy to spoon.
4. If you want the sauce richer, add the coconut cream once everything else is blended, then pulse 10 times to mix it in.
5. Taste the sauce, then add lemon juice or a little more salt if it needs it.