Caramel Sauce

Posted by on Oct 1, 2011 | Comments Off on Caramel Sauce

1/2 cup cashew butter
1/2 cup maple syrup
1/2 cup DATE-PASTE
2 tsps vanilla extract
1/8 tsp sea salt

  • Place all ingredients in a blender & process until smooth.

Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency.

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SIDE NOTES:

~  Adapted from “Raw for Dessert”

~ There’s not too much to the date paste. It’s only dates blended with water so it’s no big deal to make.

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Use it to make this:

ICE CREAM SUNDAE (shown here – BANANA-ICE-CREAM with caramel sauce and SHORTBREAD-CRUST sprinkled over the top.

or this:

CARAMEL APPLES (with SHORTBREAD-CRUST)

or this:

BANANA-CARAMEL-CRUMBLE (which is basically mashed bananas topped with caramel sauce and the shortbread crust mentioned above).  TO DIE FOR !

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating 100% raw, substitute raw honey for the maple syrup and use vanilla bean.


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