If I had things my way, come October, I’d eat nothing but pumpkin candy corns, candied nuts and loads of caramel. Wouldn’t that be lovely. Lovely until the monster sugar crashes, comas and cravings strike up…
What if I told you this caramel sauce is one step closer to eating favorite October goodies, in a healthy way? This raw caramel sauce is something we can all enjoy in healthy way! Homemade caramel will delight your taste buds similar to your favorite candy sauce without the negative effects of processed sugar. Now that’s a lovely October.
Since honey caramels, I’ve been intrigued by healthier caramel recipes. This recipe was inspired by those processed, prepackaged caramel containers you can buy at the store for easy dipping.
I remember loving the nights when our mom surprised our family with a container of this silky caramel cream after dinner during fall evenings. Once she peeled open the lid, all our green apple slices would dive into the middle to get a big dollop of that liquid caramel. I just knew a nice healthy dipping sauce that is totally raw could compliment everyone’s fall menu.
With fresh organic apples on the side, this sauce is one healthy treat! And it’s still a festive caramel sauce without artificial sugar or coloring! You might be wondering how well raw caramel sauce can really stand up against the real-deal-sugar-and-cream product. But let me say, as I was mixing the ingredients, it even surprised me at how well it mimicked that scent and taste of real caramel! What’s more – even though this sauce is like real caramel, it’s completely good for you and can be made in minutes!
Raw Caramel Sauce (vegan and gluten-free)
8 Medjool Dates, pitted and soaked in just enough water to cover for 30 minutes
1 Tablespoon Raw Coconut Butter
1/3 cup plus 1 Tablespoon Raw Maple Syrup*
1 1/2 teaspoons Pure Vanilla Extract
2-4 Tablespoons Date Water, from soaking
In a food processor or good blender, process the dates until a soft paste. Add the liquid sweetener and date water, 1 tablespoon at a time until it starts to come together. Add the vanilla and pulse well until it is smooth. This sauce was made for dipping, so I didn’t want it too runny. If you want this for pouring over a dish, you could add extra date water to reach your desired consistency. Enjoy!
*You could also substitute up to half of the maple syrup with raw honey for a healthy (and sometimes less expensive) substitute. But don’t substitute all, because the maple flavor is key for that caramel-y flavor!