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Salted Caramel Sauce

May 26, 2021





Salted Caramel Sauce



  • 8 pitted Medjool dates
  • 1/4 cup coconut nectar
  • 3/4 cup melted coconut oil
  • 1/4 cup almond butter
  • 1 tsp vanilla bean powder
  • Himalayan pink salt, for serving


  1. Pour boiling water over dates and let soak for a minimum of 1 hour or overnight.
  2. Drain the dates and reserve the soaking liquid
  3. TO a blender add dates, coconut nectar, coconut oil, almond butter and vanilla in a blender.
  4. Blend until completely smooth, if too thick, use the reserved soaking liquid.
  5. Once blended using a rubber spatula to scrape down the sides, transfer the sauce to a glass storage container and store on the counter for up to 5 days.
  6. If you choose to store it in the fridge, note that you will have to soften it each time, as it will harden.
  7. When you serve it, sprinkle Himalayan pink salt on top.

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