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Cinnamon Caramel Dip

This smooth, thick, and simple 3 ingredient caramel is sure to fix any of your biggest Halloween sweet tooth cravings! Perfect with freshly sliced apples. 

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Rachel Leonard


  • 25-30 medjool dates
  • 2-3 Tbsp coconut cream
  • pinch sea salt optional


  1. Remove the pits from the dates.
  2. In a small sauce pot, add a can of coconut cream and bring to a simmer, whisk until the water and the solids emulsify, keep warm.
  3. In a food processor (or high-powered blender) blend the dates with 2 Tbsp of warm coconut cream. This process will take some patience as the dates are very sticky. Every few seconds you will needs to scrape the sides down and pulse again. Continue pulsing and scraping until the dates begin to form a thick paste. Add another Tbsp of warm coconut cream if needed and continue to scrape and blend until the dip is ultra smooth. (The heat from the friction of the blades, and the coconut cream will eventually break it down, if you add more liquid you will get a runny consistency...be patient) This should take 2-5 minutes depending on how soft and moist your dates are.
  4. Finish with a pinch of cinnamon and transfer to a bowl or jar.
  5. This will keep in the fridge for a week, if it lasts that long.

Recipe Notes

*I like to heat up the entire can of coconut cream so that it can emulsify evenly, when you use your 2-3 Tbsp you can put the remaining coconut cream into ice cube trays and freeze them.  Use later for more caramel, smoothies, desserts, or daiquiris!

* I have found that Medjool dates work the best since they are the most accessible and carry a little more moisture than Degletts.  If you are lucky enough to have access to Barhi or Honey dates use them! There flavor is truly unbelievable.  

*If you have access to a warehouse store you can normally get super juicy medjool dates in a two pound container for around $7-$8.