I won’t bore you all with some caramel spiel, we all know how amazing the sickly sweet stuff is. All you need to know is that this dairy and refined sugar free caramel equivalent is possibly nicer than the real thing. And I know I’ve said that about quite a few of my recipes, but honestly if there’s anything you try from my blog make sure it’s this!
Normally I wouldn’t grant a mere sauce it’s own post, but as this is so versatile and so yummy I surely couldn’t keep it from you, so why not!
A few of my serving suggestions include: smothering it on my digestive biscuits as an alternative to the chocolate topping; using it in my raw nut bars (recipe soon to come) as the middle layer between the bar and the cacao topping; alternatively you can drizzle it on some frozen yoghurt; or literally anything your heart desires – this caramel sauce is an absolute creamy dream! So quick and easy you’ll be eating it our of a container with a spoon!
Ingredients (yields 1 medium container)
1 cup of pre-soaked dates (minimum 3 hour soak)
3 tbsp honey
3 tbsp almond butter
pinch of salt
2 tbsp coconut oil
1 1/2 tsp vanilla essence
- Put all the ingredients into the food processor and blend until completely smooth, around 3-4minutes of processing.