Best Raw Caramel Sauce Ever

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Some of you may be scratching your heads wondering why a caramel sauce recipe is featured on my website considering that most of my recipes are health oriented whereas caramel sauce is not. I love caramel sauce. Made of sugar, butter, and heavy cream, you expect my website to be the last place to publish a caramel sauce recipe. Well, think again. You won’t need to scratch your scalp raw any further once I divulge a little secret to you. This homemade recipe consists of none of the ingredients above. I simply replaced them with medjool dates, a bit of nut butter, and agave nectar. I managed to pull off making one of the best and healthiest caramel sauces I’ve ever tasted using these ingredients. This easy caramel sauce recipe only takes seconds to make and doesn’t require any heat whatsoever. You no longer have to worry about burnt sugar stuck your pan. If you want to indulge in one of the world’s many pleasures without the guilt, try out this quick caramel sauce recipe. Making caramel sauce doesn’t need to be intimidating nor unhealthy. Warm up the caramel sauce and drizzle some of it in your hot chocolate or serve it cool as a topping for your ice cream. Dip in some apples and bananas and you have a quick, healthy snack that will make you feel that you are exactly where you are supposed to be. Use it as fillings for pies, cakes, and cookies. Or you can eat it in spoonfuls by itself which I sometimes do.

For this recipe, you will need:

  1. 1/2 cup of Medjool dates, pitted and soaked at least 30 minutes
  2. 1/2 cup of nut butter or nut spread of your choice (I used peanut butter but almond butter or hazelnut spread would work just as well)
  3. 1/4 cup of water
  4. 1/2 cup of agave nectar, honey, or maple syrup
  5. 1 teaspoon of vanilla extract
  6. 1/2 teaspoon of salt (do not omit this step. Just trust me)


Combine all ingredients in a food processor or a high-powered blender. Process until very smooth. Store in an airtight container or in a jar in refrigerator for up to 10 days.

Yields 1 1/2 cups



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