Salty Medjool Caramel Dip

I've been mildly obsessed with dates lately.  It all started in April with the vegan caramels I whipped up--they were delicious.  Heavens, dates alone are delicious, I eat them like candy.  So when I saw the photograph and recipe at V.K. Rees Photography of salty date caramel, I had to give it a go.  You should too :)  The dip is rich and creamy, and the salt rounds out the flavor exquisitely. 

• 10 unpitted medjool dates (roughly 150g with the pits)
• Salt to taste, a pinch or two
• At least 6 Tbs non-dairy milk. You may need more to get desired consistency. Also, I used almond milk.
• 7 Tbs water + 3 cups for soaking
• 1.5 tsp vanilla extract

1. Rinse off the dates by running them under water for a few seconds.
2. In a medium-size bowl, soak the dates in about 3 cups of water- or just enough water to cover the dates. Let it soak for at least an hour.
3. When the dates are nice and soft, take them out of the water and remove their pits.
4. In a blender combine the dates, salt, vanilla, non-dairy milk, and water. Blend until creamy. If the caramel is too thick, add more almond milk – 1 tablespoon at a time.
5. Serve with apple slices.

Notes:

• Other dates are not as moist and won't make as creamy of a caramel sauce, so ensure you use medjool dates.

Yields 1 generous cup.

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