Medjool dates naturally have a sweet, caramel flavour, making them the perfect base for this versatile raw salted caramel sauce. It’s a lovely vegan alternative to the predominantly sugar and butter varieties that we may be used to. It takes ice-cream, yoghurt or porridge (plant-based or otherwise) to another level! Make a date to concoct this caramel sauce… She’s sure to be a keeper!
2 cups pitted Medjool dates
¼ cup almond butter
4 tsp. fresh lemon juice
½ tsp. sea salt
1 vanilla bean, seeds scraped
1. First, soak the Medjool dates for at least 4 hours in warm water.
2. Drain the dates, reserving the water that they have soaked in.
3. Add the dates into a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, one tablespoon at a time until the desired consistency is reached.
4. Store in an airtight glass jar in the fridge for up to a week.
5 Pour onto ice cream, porridge, or drizzle on yoghurt. Yum!
Nutrition Bite: Medjool Dates: The jewel of the date world, these sweet delights are rich in phytonutrients, making them a fantastic alternative to sugar. While still high in natural sugar, they are high in fibre while also providing antioxidants.
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