BEYOND VEGAN: A Caramel Sauce That's Strictly Plant Based

The best way to get the creamy sweet flavor of caramel without the sugar, butter and slaving over a hot saucepan is to make it the easy way — use date syrup. Now, if you’re into the long drawn out process of making your own condiments and toppings you can always use fresh pitted dates and go through it. But if you wanna cut to the chase and have caramel sauce in minutes here’s how you do it.
1/4 cup Date Lady Organic Date Syrup
1/4 tsp Sea Salt
1 pinch Ground Clove
Stir with a spoon and use anyway you’d like. You can add it to a small squeeze bottle or use the corner of a plastic bag to pipe onto desserts or make zig-zag lines across a dish as decoration.
For a batch larger than this it’s most cost effective to go through the process of making your own using fresh dates.
2 cups pitted Mujool Dates
1 tbsp sea salt
1 tsp ground clove
1 1/2 cups Spring Water
Add to a blender and blend on high until ingredients are smooth
For a thicker consistency simmer in a saucepan until more moisture evaporates and it becomes thicker.
For a more smokey/burnt molasses like flavor cook longer and gently scrape the sides of the saucepan to add the slightly burnt flavor to the mixture.
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