Cover dates in hot water and soak for 1 hour.
Drain most of the water, leaving approximately 2 tbsp of the date water remaining. Add all the soaked dates and date water to a food processor.
Add maple syrup and salt to the food processor.
Blitz in your food processor until fully combined and creamy. This will take some patience and wall-scraping. Add more water periodically to thin the mixture to desired consistency. Note: My food processer is low-powered and this part took about 10 minutes.
Transfer the date caramel to an airtight container. Sprinkle salt on top. Store in the refrigerator for up to 5 days.
Enjoy on toast, as a dip for apples, on top of your favourite ice cream, or in the salted caramel smoothie recipe below!