Add the ghee to a medium soup pot (I used a 6 quart pot) over medium heat. When the ghee has melted, use kitchen shears to cut each date into thirds and add to the pot. Sprinkle the sea salt over the dates and stir to coat the dates with the ghee and salt. Saute for 5 minutes, stirring occasionally, until the dates have softened.
Add the remainder of the ingredients to the pot and stir to combine. Let simmer for 5-10 minutes over medium low heat, stirring occasionally.
Remove from heat and blend with an immersion blender. Stir the sauce to make sure no dates remain unblended. Let cool completely before storing in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
