Maple Caramel Sauce
You'll want to set a date to make this caramel sauce!
Ingredients
- 1/4 cup almond or cashew butter
- 1/4 cup maple syrup
- 2 Tbs. coconut oil melted
- 1 Tbs. coconut milk
- 1 or 2 fresh dates pitted
- 1 tsp. non-alcohol vanilla extract
- 1 pinch Himalayan pink salt
Instructions
- Place all of the ingredients in a blender or food processor and puree until smooth.
- Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so if your recipe calls for it to be spreadable, let the caramel sit at room temperature for 30 minutes to an hour, and give it a good stir before using. The caramel will keep for about 1 month, refrigerated.
- Eat and Enjoy- to the glory of God! (1 Corinthians 10:31)
Notes
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
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