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coconut date syrup pouring on banana nut pancakes

Coconut Date Syrup - Whole Food Plant Based

Course: Sauce
Cuisine: American
Keyword: coconut date syrup
Prep Time: 5 minutes
soaking time: 30 minutes
Servings: 10
Calories: 126kcal
Author: Cindy Rainey
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.
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  • 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