Place the pitted Medjool dates in a heat-safe bowl. Cover with hot water from the kettle and let sit for 10–15 minutes, especially if the dates are firm or dry. If your dates are already very soft and sticky, you can skip this step or shorten the soak to about 5 minutes. Drain well, then transfer the softened dates to a blender or food processor.

To the blender with the drained dates, add 1/2 cup of warm water or plant-based milk, the coconut milk or coconut cream, vanilla extract, 1/4 teaspoon fine sea salt, and the lemon juice or apple cider vinegar if using.

Blend on medium-high speed, stopping to scrape down the sides as needed. At first the mixture will look chunky and thick; continue blending until you get a very smooth, thick sauce, about the consistency of Greek yogurt or warm peanut butter. If the blender struggles, add more water or plant milk 1 tablespoon at a time until the mixture loosens and blends smoothly. This can take 1–3 minutes depending on your blender.

Taste the date caramel and adjust as needed. If it is too thick, blend in a splash more water or plant milk. For a more pronounced salted caramel flavor, add an extra pinch of salt. For more depth, add up to an additional 1/2 teaspoon vanilla. If using nut butter, add 1–2 tablespoons now and blend again for a richer, thicker sauce.

Transfer the blended date caramel to a glass jar or airtight container. Refrigerate for at least 1 hour before serving. The caramel will thicken as it chills and the flavors will meld. If it becomes thicker than you’d like, stir in a teaspoon or two of water or plant milk just before using until you reach your desired consistency.

Use the date caramel as a dip for fruit, a drizzle over oatmeal, yogurt, ice cream, or pancakes, or spread it on toast and other desserts as desired.