Just two healthy ingredients come together in just minutes to bring you this VEGAN CARAMEL SAUCE to top your ice cream, cakes, and parfaits without the guilt!
My thoughts on caramel.
It’s one of the best things ever, right? The sticky and the gooey and the need to pour it on all the desserty things, right?
Well, once I tried to make it myself. Like a real caramel sauce from scratch.
First off, if I remember right, it took me three tries because I burnt the first two tries.
Secondly, I came to a realization about caramel that I did not know before.
I learned that night just how much butter and sugar is in caramel! I mean that’s really all it is! I had no clue. Yes, I’m that dumb. I mean, I knew it wasn’t necessarily healthy. but I didn’t realize HOW unhealthy we were talking.
And that’s before you add all the heavy cream if you’re making an actual sauce.
Don’t even get me started on the fact that it kind of takes forever and you have to babysit the stove. Who the hell has time for that anyway? Not this girl!
You know what I do have time for? Two-ingredient caramel sauce that takes like 5 minutes to put together and pour all over my next dessert…
and right into my mouth…
No seriously, you totally can. TWO ingredients! Want me to tell you what they are?
First you gotta check out what I poured this caramel sauce all over in this week’s video.
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Now for the exciting reveal. What the heck is in this caramel sauce?!
- 15 dates, , pitted
- approximately 1 cup unsweetened almond milk
- In a small bowl, soak dates in warm water for about 30 minutes to ensure they are nice and soft.
- Once softened, drain the water from the bowl and process the dates in a food processor until you have achieved a smooth paste, scraping down the sides as needed.
- Add a small amount of almond milk to the paste and process. Scrape down the sides.
- Alternate processing and adding milk until you achieve your desired thickness of caramel sauce.
- You can keep as is or strain it through a fine sieve for a smoother sauce.
- Use immediately or place in the fridge, in an airtight container, for up fo 3 days.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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