Bring a small pot of water to a boil. Remove the pits from the dates and place them in a shallow, heat proof bowl. Pour enough hot water over the pitted dates to cover them completely and let them soak for 15 minutes or until softened.

After the dates have soaked, use tongs to move the dates from the bowl to a blender. Reserve the water the dates have soaked in – this can be used as a liquid sweetener for things like drinks, smoothies, etc.

Add the coconut milk, vanilla bean paste and salt. Blend it up and scrape down the edges of the blender halfway through blending. Add more coconut milk or date water to reach desired consistency. It should be thick and smooth.

Store the date caramel in an airtight container in the fridge for 1-2 weeks or in the freezer for up to 3 months. Use it any way you use caramel – coffee, pancakes, French toast, cheesecakes, dips for fruits or pretzels, mix with chocolate or nut butters. The possibilities are endless! Enjoy!