Recipe of the Month: Date Caramel

From GRP skier Adam Martin.

It’s apple season, and what better way to enjoy a crisp, flavorful apple than with a drizzle of caramel sauce on top? This sweet sauce avoids the cream and refined sugar in traditional caramel by utilizing rich flavors in Medjool dates, almonds, and coconut milk.

Ingredients:
10 Medjool dates, pitted (1c packed)
10T (1/2c + 2T) full-fat coconut milk
2T almond butter
1/4t salt
1/2t vanilla

Blender Method:
1. Add all of the ingredients to a blender.
2. Repeat blending and scraping down the sides of the container until a very smooth consistency is reached.

Food Processor Method:
1. Process the dates in a food processor. At first the dates will form a sticky ball, but after a few minutes, they will process into a smooth paste distributed evenly on the bottom outside edge of the bowl.
2. Add the remaining ingredients and process until combined.

The resulting caramel is great on banana ice cream, brownies, and waffles in addition to drizzled on fresh apples.

This recipe is inspired from A Virtual Vegan’s Date Caramel.

Previous Blogs in This Series:
Chickpea Cookie Dough
Homemade Corn Tortillas
Banana Ice Cream ← Goes great with date caramel!
Home-Ground Almond Butter