Vegan Caramel Sauce

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

1/2 cup fresh dates, pitted, rough chopped
3 tablespoons maple syrup
3 tablespoons coconut oil (melted)
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/2 cup cashew or almond butter
large crystal sea salt to enhance flavor

Makes 2/3 cup of caramel

Instructions       

1.      Place all caramel ingredients, except the nut butter, into a blender or food processor and puree until smooth.
2.      Scoop date mixture into a bowl. Add the nut butter and stir together until smooth.
3.      Top off your favorite cookies or eat with a spoon. Be sure to sprinkle on some large crystal salt flakes which gives any caramel a great flavor boost.
4. Store in an airtight container up to 1 week in the refrigerator or 2 months in the freezer.

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

Photos by Milkshake Creative