More than chocolate, peanut butter, chocolate and peanut butter together, ice cream and cake, I LOVE salted caramel. I don’t know what it is about the stuff, but it makes me go nuts. The way that the salt brings out the caramel flavour is just incredible. Then the texture, mmm, it just begs to be drizzled all over everything!
I have had shop bought salted caramel sauces, which are filled with refined sugar. That’s fine of course, but I found those versions would send me into a frenzy followed by a sugar coma come down. I wanted to create a salted caramel sauce that was all natural which I could enjoy without feeling like a mad woman. I had created a salted caramel sauce before as part of my grain free Caramel Apple Cake recipe (which FYI, is awesome). That used coconut milk, but this time I wanted to try something different. This recipe being mostly raw is just a bonus!
- 1 cup (100g) dates
- 1/4 cup (25g) cashews
- 2 tbsp maple syrup (or agave to keep completely raw)
- 1/8 - 1/4 tsp salt (I used pink himalayan salt)
- Put the dates and cashews into separate bowls and just cover with fresh water. Soak for at least 3 hours.
- Add the dates and their soak water to a high speed blender or food processor. Drain the cashews, rinse them and add to the blender or food processor.
- Add the maple syrup and blend into a paste.
- Turn the blender or food processor on and drizzle water into the mixture until you get your desired consistency.
- Add the salt and blend once more.
- Keep in a sealed jar or container in the fridge. Try not to drink it!
Food porn shot! This is perfectly drizzle-able – I know that’s not a word but it is now. I’m sure other people have posted a recipe the same as this, it is just four ingredients after all, but I still wanted to share this as it is just so good!
This is perfect for so many different meals, I’ve had it drizzled on yoghurt bowls, on top of oats, mixed into hot chocolate, poured into coffee, slapped on to a smoothie in a bowl, and of course it’s perfect for dipping apple slices:
Stored in a jar in the fridge, it should last a couple of weeks, but I doubt it will last that long!
Are you a salted caramel fan? Does the sweet and salty thing do it for you?