Sukkari Dates which means ‘the sweet one’ has distinctive yellowish skin of acorn-shape and because of the crystallised sugars they contain can be slightly crunchy also soft. These golden dates are larger than Deglet Nour dates, with all the softness and caramel-like flavour of Medjools! They are characteristically very sweet, and more succulent than standard dates. So we can say that sukkari dates are perfect to make date caramel.
Make sure you will use fresh dates for this. If your dates are dry, they won’t blend as well and will require soaking in warm water first in order to soften them. Otherwise, you won’t achieve that creamy, raw caramel-like consistency.
If you want a thicker consistency, reduce the water content in the recipe.
You don’t need to peel off their skins, do not waste them, their vitamins are right there! If you have a good blender and use slightly warm water, you will get a very nice consistency.
120 g fresh sukkari dates (weight after seeds removed)
75 ml filtered water
1 tbsp lemon juice
2 tbsp coconut sugar
1 tbsp coconut oil
1 tsp tamari or miso
1 tbsp tahini
1/8 tsp licorice salt from Saltverk (or use pink himalayan salt)
1. Place the dates and water in the Blendtec Twister Jar or a high speed blender. Blend until paste.
2. Then add the rest of ingredients. Continue to blend until silky smooth.
3. Transfer mixture in a glass jar. Store in the refrigerator until use. You can use as a chocolate filling or in your desserts.