Simmer the dates in water over low heat for 15 minutes.
Then, transfer all to a food processor and blitz into a smooth date cream.
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Pour the date cream into a cheesecloth and squeeze tightly to extract the syrup water out and into a bowl.
Transfer the syrup to a saucepan and bring to a boil over medium heat. Simmer for 8 minutes or until the surface is covered in frothy bubbles, and the syrup has darkened.
Finally, dip the pot with the caramel in a cold water bath. Whisk until it thickens and then transfer it into a jar.