I was inspired by a recipe I saw recently for a version of a raw/vegan caramel sauce. It seemed perfect to go over my recent apple scones. And on my morning oatmeal. And apples dipped in. Shall I go on?
Dust off your high-speed blender and get crafting –
Creamy Caramel Sauce
- 1 cup soft Medjool dates, measure after pitting (about 10 to 12)
- ½ cup filtered water
- 2 Tbsp organic virgin coconut oil
- ½ tsp pure vanilla extract
- ½ tsp fine sea salt
Add ingredients to a high-speed blender, such as a Vitamix. Run on low, tamping as needed to start the mixing, turn up to high, process till smooth. Scrape into a serving bowl, enjoy immediately, or store covered in the refrigerator.
PS: Coming soon? Two more book giveaways! Ooh-La-La!