Raw Salted Caramel Sauce
- 1 cup pitted and tightly packed Medjool dates
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- ¼ teaspoon salt
1 Heat two cups of water in a saucepan till warm about 110°, NOT hot. Place the dates in a bowl and submerge them with the warm water. Allow them to sit for 15-20 minutes to soften.
2 Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, coconut oil and the salt. Blend on high till very smooth and saucey. Add more water as needed, until the sauce is pourable but still thick.
•Be careful not to be generous with the coconut oil, otherwise it will overpower the caramel flavor.
•Sauce will keep in an airtight container in the fridge for up to 5 days.
•Another time I’ll try adding some Lucuma powder for additional maple flavor.