Anytime you add salt to something sweet, I’m sold. It really just takes a sweet treat to the next level.. don’t ya think? Caramel sauce isn’t something I would think to have on hand as I usually picture it poured over an ice cream cake or inside Snickers bars. But when I realized you can make a healthy version with literally 3 ingredients.. well, I’m about to pour this stuff on everything!
Over pancakes, swirled into oatmeal, caramel latte’s at home?! The list could go on and on. I truly love sauces, dressings, or dips and feel like they can elevate any meal at any time. Having things like this around is what will make you feel like you’re having a fancy meal, no matter what.
Oh and if you haven’t guessed it, dates are the main ingredient. Their versatility and natural sweetness has made them one of my favorite foods. Not to mention they’re packed with vitamins and fiber. I ended up drizzling this caramel sauce over an old cookie recipe that I tweaked just a bit.
Remember my Choc Chip Matcha Cookies? Well, I removed the chocolate + matcha and they came out like the most perfect chewy toffee cookie. Try it out yourself!
INGREDIENTS:
(makes about 1 cup)
1 [packed] cup of pitted dates
1/2-3/4 cup milk of choice (I used cashew)
pinch sea salt
RECIPE:
Soak pitted dates in warm/hot water for 10 minutes, to soften.
Combine all ingredients into a high-speed blender or food processor. Start with 1/2 cup of milk and add more as needed to thin it out. I used cashew because it’s what was on hand, but coconut, almond or regular milk would also be just fine.
Process for a while, until you get a creamy, caramel-like consistency. You may need to scrape it down with a spoon here and there.
Store in an air-tight container in the fridge for up to a month!