To a high powered blender, add the can of coconut milk (note: for even thicker caramel, you can use only the thick white part of the can, and leave out the juice). Then add the tahini, medjool dates, arrowroot starch, coconut sugar, and sea salt. Start blending on low speed and increase speed slowly. Blend for roughly 1 minute until creamy.
Transfer the sauce to a saucepan. Turn the heat to low (it should not be boiling) and heat for about 15-18 minutes, stirring occasionally, or until thickened to your liking. Remove from heat.
Transfer to an airtight container and place in the fridge. The caramel will thicken more as it cools and will last about a week in the fridge.
For a truly incredible ice cream topping: in a small bowl, combine this caramel sauce with a little peanut butter and vegan chocolate chips. Heat, stir and drizzle on dairy-free vanilla ice cream. It’s mind blowing. =)
For best results, make sure the dates are soft. If you find dates that are more firm, soak them in water for an hour (or at least 20 minutes) before adding to the blender. If they are not soft, or you have a dull blade in your blender, the sauce won’t be as smooth.
I prefer to add the entire can of coconut milk, but you can also just use the thick white part of the can (and discard the juice/use in other recipes). This will make the caramel slightly more creamy. But if the blender doesn’t spin, you may need to add a little of the juice. Also, while heating, you will need to stir more often so it doesn’t burn or stick to the pan.
I added salt to this recipe to give more of a “salted caramel” taste, but this can easily be omitted.
Side note: if you don’t have time to make your own caramel (or you are just craving a gooey caramel-y snack), I HIGHLY recommend these Cocomel’s Coconut Milk Caramels. They are amazing and completely addicting.