Rachel’s Healthier Caramel Sauce
Date sweetened caramel sauce for the win!
Dates naturally have a similar flavor profile as caramel, so this works out incredibly well! Blend with a few other simple ingredients to intensify the flavors and create a creamy, drippy, absolutely perfect caramel sauce.
Carmel sauce from the store is SO SO tasty but also unfortunately packed with refined sugar, corn syrup, and often Carrageenan and cheap refined oils. Darn it.
No wonder why I get a stomachache whenever I indulge in highly processed and manufactured caramel sauce.
Luckily, I’ve created a “healthier” version that is made with whole food and natural ingredients. It’s REALLY GOOD, too!
You’re going to want to spoon this homemade caramel sauce over everything!
- dipping for apple or pineapple slices
- on oatmeal
- on yogurt
- on air-popped popcorn
- with organic pretzels
- on pancakes/waffles
- on Ezekiel toast
- on brownies like our Black Bean Brownies or our Double-Dark Chocolate Brownies
Always keep a jar in your refrigerator!
Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.
makes about 2 cups
- 2 cups soft and pitted Medjool dates (about 10 pieces)
- 1/2 cup almond or cashew butter
- 1/2 cup pure maple syrup or raw honey
- 1 cup of coconut cream (not coconut milk)
- 2 tsps vanilla extract
- 1/2 tsp sea salt
- 1/4 to 1/2 cup of very hot water or milk of choice to reach your desired consistency
You need to be working with soft, fresh dates.
If your dates are hard, soak them in boiling water for 20 minutes. Rinse and drain all liquid off.
Place all the ingredients in your high-speed blender.
Process from low to high speed until smooth.
You’ll likely need to stop and scrape the sides of your bowl a couple of times.
Transfer to a glass jar and refrigerate for up to 1 week.
Serve on top of your favorite fresh fruits like apples, pineapple, peaches, or honeydew.