Caramel swirl

Caramel swirl

By
From
Guilt-Free Nice Cream
Photographer
Jacqui Melville

This thick caramel swirl is delicious spooned straight from the jar. But its also great stirred through a nice cream before you freeze it. You can use ordinary dates instead of Medjool dates – just soak them in warm water for 30 minutes first, then drain.

Makes approx.

Ingredients

Quantity Ingredient
175ml medjool dates
2 tablespoons almond butter
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 tablespoons water

Method

  1. First remove the stones from the dates. Then add everything to a food processor until thick and creamy. You may need to stop and scrape down the sides to encourage everything to blend together properly. Store in a sealed jar in the fridge. It will keep for up to a week.
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