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Coconut Date Syrup – Whole Food Plant Based

from 1 reader review

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Okay, so we’ve figured out how to make healthy pancakes – without eggs or dairy right? But what about the syrup? Even real maple syrup has more sugar than most of us want. If you are looking for a truly plant-based syrup, try this Coconut Date Syrup. It is oil-free and uses only a few, wholesome ingredients.

ingredients for coconut date syrup
These are all the ingredients you need for Coconut Date Syrup: Medjool Dates, lite coconut milk, lemon juice, vanilla, and salt.

Coconut Date Syrup is easy to prepare; using just a few simple but unique ingredients. We will start with 16 ounces of Medjool Dates (about 22 large dates). Remove the pits and soak the dates in hot water for at least 30 minutes. If your dates are quite fresh and soft, this is all the time you will need. If your dates are a little older and have dried out some, soak longer or until softened and “mushy”.

Medjool Dates have a rich almost caramel-like flavor. They are known to help with cholesterol, constipation, and are a great energy booster. Read this article by Dr. Axe for more interesting information about the Medjool Date. 

After the dates have soaked and are almost mushy, drain and add to a high-speed blender along with the other ingredients. Blend at high speed for a few minutes. The mixture will thicken and develop a like caramel color.

Depending on the moisture left in the dates after draining, you might need to add a little more liquid to make the date syrup pourable. I typically add water, a few drops at a time, or plant milk. Or, if I’m feeling a little naughty – I’ll mix in some real maple syrup (Which I realize defeats the purpose…but I just mix in a little). Pour the Coconut Date Syrup over pancakes or vegan ice cream for a yummy treat!coconut date syrup on banana pancakes

Pin now to save for later:coconut date syrup pouring out of white cup onto pancakes

Some items I found useful in making this recipe:  *Affiliate Links*  This post contains Amazon Affiliate links for items I found useful in making the recipe. Clicking on and purchasing through one of these links may earn Veggie Fun Kitchen compensation at no additional cost to you.

coconut date syrup pouring on banana nut pancakes

Coconut Date Syrup - Whole Food Plant Based

This Coconut Date Syrup is Whole Food Plant Based and made with Medjool dates, lite coconut milk, vanilla, lemon juice, and salt. Mix it in a high-speed blender for a smooth caramel-like taste.
from 1 reader review
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: coconut date syrup
Prep Time: 5 minutes
soaking time: 30 minutes
Servings: 10
Calories: 126kcal
Author: Cindy Rainey


  • 16 ounces Medjool Dates pitted and soaked
  • 1 13.5 ounce lite coconut milk canned
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


  • Pit and soak the dates for about 30 minutes or until mushy.  If your dates are older and have dried out, you will need to soak longer. Drain water.
  • Add pitted, soaked dates, lemon juice, vanilla, and salt to a high-speed blender.
  • Blend for 3-5 minutes or until the dates have all blended in and the syrup is a light caramel color.
  • Depending on the moisture in your dates, you might need to thin a little. Use water or plant milk.
  • Will keep in a tightly closed container in the refrigerator for up to a week.  If you store it and then use, you will need to thin with water or plant milk.


Calories: 126kcal | Carbohydrates: 34g | Sodium: 116mg | Potassium: 315mg | Fiber: 3g | Sugar: 30g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.4mg

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By on February 6th, 2019

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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