Salted Vegan Cardamom Caramel Sauce

We all love caramel sauce, er…well, at least I do, but I NEVER eat it because it’s loaded with refined sugar and dairy and it makes me loopy. Really!

SO, I just had to share my favorite vegan caramel sauce with you — two ways! One is plain and one has a dash of cacao for a little extra richness…as if it needs it. It’s super simple to make and all you need is a high-powered blender.

Drizzle this caramel sauce over fruit or coconut ice cream. Dreamy and Delish!

 

INGREDIENTS

• 1 cup medjool dates, pitted and soaked for 20 minutes
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond or coconut milk (more if needed for thinner texture)
• 2 tablespoons maple syrup
• 1/8 teaspoon sea salt
• 1/4 teaspoon cardamom
• Optional: 1 tablespoon cacao powder

Place all ingredients in a high-powered blender and blend until creamy smooth. Add more almond milk if too thick. Store in refrigerator in a squeeze bottle for up to two weeks.