You read that right! Raw & vegan, rich, sweet, delicious! Caramel Sauce to rival the butter-sugar kind, only this one is actually good for you! Go ahead, indulge!
I recently fell in love with raw cacao butter and discovered it’s amazing in a variety of recipes. From homemade body butter to dessert, it’s my secret ingredient.
Many recipes call for coconut oil, and while those are great, the consistency is only perfect if the temperature isn’t too warm. Not so with cacao butter. It has a much higher melting point so it’s very stable in cookies, bars, and caramel sauce.
The rich amber color comes from a small handful of super soft Medjool dates, coconut sugar, and cinnamon.
I look forward to drizzling this caramel sauce on everything! And I think you will too once you try it.
Here’s how I made it:
- 1/3 cup raw cacao butter, melted
- 2/3 cup coconut oil, melted
- 4 large Medjool dates, super soft
- 1/3 cup lucuma powder
- 1 cup coconut sugar, ground fine in spice or coffee grinder
- 2 Tablespoons cinnamon
- 1/2 cup warm water
Blend the first two ingredients in a blender, just to combine a bit. Add the remaining ingredients except the water and blend until smooth. Stop the blender and scrape down the sides and lid as needed. Start the blender up again on low speed and slowly pour in the warm water. Increase speed to medium then high and emulsify for 30 seconds. Done. Pour in to glass jar and store in fridge for up to two weeks.
Tip: I put half of my yield in the freezer and the rest in the fridge for handy drizzling, that way all I need to do is thaw my extra jar out instead of make it from scratch the next time.
This sauce does harden as it cools. To re-soften, place jar in warm/hot water for 20 minutes or in a dehydrator for about 10 minutes.
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