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Place all of the dates in a medium bowl and cover with boiling water. Allow them to soak for 30 minutes.
Once the water is cool enough, remove the pits and place the dates into a high-speed blender. You can also use a food processor.
Add the non-dairy milk, sea salt, and vanilla and blend until smooth and creamy. Every minute or so, turn off the blender and scrape down the sides of the jug using a spatula. It can take up to 10 minutes to get the perfect consistency depending on the quality of your blender.
Once completely smooth, transfer the date caramel to an airtight container and store it in the fridge for up to 2 weeks.
You can freeze it for up to a couple of months in an airtight container or in an ice cube tray for individual servings. Defrost it in the fridge overnight and give it a good whisk before serving.
Serve as a healthy caramel dip for apples or cookies, use it in vegan desserts, or as a refined sugar-free sweetener for porridge, smoothies, shakes, or pancakes.