Salted Caramel Sauce is just one of those basics you should not live without. Whether its topped on pancakes, smoothie bowls, porridge or used to fill slices or tarts. Or for dipping strawberries or your finger into-  its just addictive!

Best thing I love about THIS Salted Caramel Sauce is it’s Sugar Free!! A complete guilt free indulgence based around wholefood ingredients.

The dates bring a rich full caramel flavour while adding a high fibre and concentrated vitamin and mineral content to the salted caramel sauce.

I have provided both the thermomix version and normal version of this recipe.

 

Salted Caramel Sauce Recipe:

1.5 cups of medjool dates, pitted & soaked

2 tbs melted organic grass-fed butter

1 tsp vanilla extract

3 pinches of a high mineral salt (I used Himalayan salt flakes)

1/2 cup coconut milk

 

In a blender combine all the ingredients on a high speed until smooth. Spoon the mixture into a saucepan on a medium heat and bring to a simmer while regularly stirring for 2 minutes. Take the sauce off the heat and serve straight away.

 

Thermomix version:

Place all the ingredients into the bowl and blend on speed 7/ 10 sec. Wipe down the sides and blend further on speed 7/ 6 sec. Wipe the sides down once more and set the temperature to 80C/ 2 minutes / speed 8.  Serve while its hot.

 

This recipe is amazing served with my  Chia Seed Blueberry & Vanilla Pudding  and if your Salted Caramel obsessed try drizzling it over my  Salted Caramel Smoothie Bowl.

Enjoy!!

x