Delicious caramel free of refined sugars, butter and health concerning ingredients? Ummm yes please! Creamy and sweet, with a hint of saltiness paired with the subtle chai tea flavors make this caramel sauce a winner in my sweet indulgences lately. Not only that, but it is (almost) raw, vegan and super quick to make!
I’ve had this caramel in some almond milk for a sweet drink, on top of homemade ice cream, with strawberries dipped in it, but mostly just out of the jar with a spoon.
This sauce was an accident. I had set out to make some chocolate creation. After putting the dates, mesquite and coconut oil in the blender, I realized that I was out of cacao powder (gasp!!!) How did I let that happen?? AND I was out of almond milk. I was sipping on some chai while I was making this, so I figured I would use that to get the blender going. After tasting it I quickly recovered form my chocolateless upset. It was delicious. Salt came to mind very quickly and in a matter of seconds the blender was going again to create this beautiful concoction that I have made a few times already.
While I am proud of my creation, I must admit, it’s hard to screw up when using such wholesome and delicious ingredients.
Ingredients:
- 1/4 cup Coconut oil
- 10 soft Medjool Dates (approx 1 cup)
- 1 tsp mesquite
- 1/4 tsp salt (more or less to taste)
- 1/4 cup chai tea (more or less depending on the consistency you like)
Steps:
- boil some water and pour over chai tea, let steep for 5 minutes and strain
- add all ingredients to blender and blend on high until a nice and smooth texture is acheived
- store in an airtight container int he fridge for at leaf a week (maybe more?)
Note: Depending on the ingredients and how things got mixed, the caramel may or may not harden while in the fridge. The first time I made it it got hard in the fridge but quickly soften when put in some warm water. The second time it kept it’s creamy texture but I needed to put it in some walt water to be able to pour it over ice cream. No matter the texture though, it will become liquid again when warm and it will always taste delicious 🙂
Pamplemousse 