1. Remove the pits and flatten the dates (no need to spend much time, just a small press will do to give them more surface area to caramelize).
2. Heat a pan on low to medium-low heat and add a little bit of oil. You may need to do this in batches. Place some dates down and press them into the pan so they can caramelize. After a few minutes, flip and cook the other side until it’s nice and caramelized.
3. Dates burn easily so you may need to adjust the heat a little bit to avoid charring them, but a little bit of burnt edges is totally fine and honestly adds a delicious flavor once it’s all blended. Just be aware and don’t leave them to cook, they caramelize super fast.
4. Once they’re looking nice and caramelized, add in 3/4 cup of the coconut milk and mix over low heat. Continue to stir until the dates and milk come together and allow to simmer for a few minutes. Then turn off the heat and let cool for a few minutes before blending.
5. Add contents to a blender along with the remaining 1/4 cup coconut milk and the vanilla + sea salt. Blend until smooth, and feel free to add more coconut milk if needed, a little bit at a time until desired consistency.
6. Allow to cool if it’s still warm and store in an airtight container in the fridge for 1-2 weeks.
