This vegan caramel sauce is silky, creamy, gooey, sweet, and so easy to make. You can drizzle it over oatmeal or pancakes, dip some apples into it, pour it over ice cream, spread it on cakes, eat it straight out of the bowl with a spoon . . . the list could go on and on forever. The best part is that you can make it as thin or as thick as you like.
Place all the ingredients (except the dates) into the blender and blend on high until fully incorporated.
While the blender is running, add one date at a time to the blender until the caramel sauce reaches a desired consistency (add a little bit more liquid if you prefer it to be runnier or a few more dates or nut butter if you prefer it to be thicker).
Transfer to a clean glass jar.
Store leftover caramel sauce in an airtight container in the refrigerator for 1-2 weeks. (The shelf-life will be shorter if using homemade almond milk. The caramel sauce will last for however long your homemade milk lasts).
*The number of dates you use depends on the thickness and sweetness of caramel you want. The more dates, the more almond milk you might need to add.