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Salted, Miso Date Caramel (Vegan, GF)

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Bored with the same old caramel? Want it to have a little spice (wink wink, nudge nudge)? Then you have to try this Salted, Miso Date Caramel!

If you’re a fan of salted caramel, you’ll LOVE this. The name might be a mouthful, but that’s because you’re going to want to stuff this salty sweet spread in your mouth. You may think of miso as only an addition to savory dishes, but here, the light, white miso it adds the perfect touch of salt to bring out the natural sweetness of the dates.

Not only is it delicious, it also only requires 3, healthy ingredients and a blender! Free from refined sugars, it’s naturally sweetened. This spread is packed with great sources of fiber and carbohydrates from the sticky dates, satiating fat from the tahini, and even probiotics from the fermented miso.

It tastes good AND makes you feel good?! Crazy, I know. But not as crazy as how this spread tastes on ice cream. Or toast! Or fruit! Or nipples!...Hey, I don’t know your life. Dates are an aphrodisiac. Just saying.

Whatever you drizzle this Salted, Miso Date Caramel on, you’ll know you have a vegan spread that tastes good and is good for you!

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 10 Servings


120 g - Medjool Dates

18 g - White Miso Paste

56 g - Tahini

Pinch - Flaked Sea Salt - Optional

In a heat safe bowl, add dates. Pour boiling water over dates until they are just covered. Allow to sit for 1 hour to soften.

To a blender, add soaked dates, miso, tahini, salt, and 480 ml* (½ cup) of date liquid. Blend on high until completely smooth.

Pour into a container and store in the fridge for up to 2 weeks.

Use as a dip for fruit, spread on toast, or on top of yogurt and oatmeal.


  • If the mixture is too thick while blending, add more water in until a smooth consistency is reached.

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