Salted Caramel / 100% Raw, Vegan, Sugarfree & Delicious!

IMG_7499

 

Are you looking at this? It’s caramel! Caramel! It’s so incredibly wonderful and it’s made from 100% natural ingredients. That’s just how we roll. And this caramel / caramel sauce is the best thing that has happened to me in a long time. Sad? Absolutely not.

It’s THAT good!

The Salted Caramel

  • 16 fresh dates
  • 10-13 tablespoons liquid (I used coconut water & coconut milk. You can also use almond milk, rice milk or even plain water.)
  • 1/2 teaspoon vanilla powder
  • 1/2 – 1 teaspoon Himalayan salt

The Directions

  • Remove the pits and the skins from the dates*
  • Run dates and vanilla powder in your food processor
  • Add your liquids a bit at a time until your preferred consistency is achieved
  • Add salt to taste
  • Enjoy!

*you don’t HAVE to remove the skins. I like removing them for a smoother caramel.

Okay, one more…

IMG_7495

You can use it in cakes, ice creams, raw treats, pancakes or right off the spoon!

Now go make it and have your mind blown!

xx

 

21 Comments

  1. I really want to try this! I’ve never bought fresh dates though, but I’ve been told it’s tricky; what kind did you use and how do you know when they’re ripe/ready? Would dry ones work at all?

  2. I absolutely cannot stand eating dates on their own, although they are sweet there is something about their texture and the association with my Grandma who tries to force them on me, that puts me off.
    Is there an obvious date taste here? Or is it very mistakable for caramel?

    1. Honestly, I love dates as they are, but I cannot stand the taste of them in other things. I tried hard to make a caramel with the sweetness of the dates but with the taste of caramel, so yes, I think you would like it 🙂

  3. I made the caramel today and thought I’m in heaven! Thanks for this recipe. I’m in love with dates but this is bringing them to a total new level. By the way, I used dried dates and skipped the soaking because I simply wasn’t thinking about it… Tomorrow I’m going to try your caramel chocolates with it. Sooooo looking forward to it! Greets, Janina

    1. I’m so happy to hear that you liked it! I really do too! And thanks for letting me know it works with unsoaked, dried dates. I can’t get any easier than that! Hope you enjoy the chocolates xx

  4. I love love love your recipes!!!!!!! I am soaking my dates tonight and will let you know as soon as I have made these 🙂 Thank you!!!!

  5. I made this tonight and it was amazing. My boyfriend and daughter were shocked when I told them they were eating “mom food” haha.
    Does this need to be refridgerated? I’m thinking about sending a small jar in the mail but I’m not sure if i need to pack it with dry ice or not. Thanks for the amazing recipe!

    1. Hi Katrina, I’m so pleased to hear that you and your family likes this! It does need to be refrigerated and packed with dry ice for shipping, although it also depends on what liquid you’ve used. Every ingredient needs to be treated as they would individually; if you’ve used almond milk, it needs to be refrigerated, if you’ve used filtered water, it’s good for a few days out of the fridge. Hope that makes sense.

  6. I was wondering if there was a substitute i could use for the vanilla powder? Could i maybe use vanilla extract? Or does the powder assist in the texture? 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *