Salted Caramel Sauce

raw salted caramel dipping sauce recipe
A raw sweet dipping sauce with a heavy caramel flavor, but without the caramel

This is one of those recipes that fits into every mindful category, but I figured it was primarily a raw treat. Whatever your eating path, this is a sweet treat that fits the bill as a sauce or a dip for fruit.

  • 1 cup dates, chopped and well-packed
  • 1 tsp vanilla extract
  • 2 1/2 tbs coconut oil, melted and liquid
  • 1/8 tsp sea salt
  • Water

Heat up 2 cups of water in a pot, until its warm but not really hot (keep it raw!). Stir in the date pieces and let them steep for about 15 minutes. Drain, but keep the water. Use about 3/4 cup of the date water along with the soaked pieces in the blender, and puree with vanilla, coconut oil and salt.

Blend until you have the smooth texture you want. Add any extra water if you want to thin it out. Thicker works better as a dip, but as a pouring sauce, you’ll want it thinner.

That’s it. You now have a delicious raw “caramel” sauce. Store in the fridge for up to a week.

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