The ultimate butterscotch caramel sauce

The ultimate butterscotch caramel sauce

By
From
Guilt-Free Nice Cream
Makes
360ml
Photographer
Jacqui Melville

This really is the ultimate butterscotch caramel sauce using no refined sugars. Absolutely delicious drizzled on just about anything, from nice cream cakes to waffles, or just eaten straight off the spoon.

Ingredients

Quantity Ingredient
175g medjool dates
250ml almond milk
1 teaspoon vanilla extract
1 tablespoon coconut oil
1/2 teaspoon sea salt
40g cashews

Method

  1. Remove the stones from the dates. Meanwhile, soak cashews in a bowl of freshly boiled water and leave for 30 minutes, then drain the water.
  2. Add the dates and cashews to a blender with the remaining ingredients, and blend until smooth and creamy. This keeps happily in the fridge in an airtight container for up to a week.
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