I put together a vegan meal the other night including chocolate sorbet and caramel sauce. The chocolate sorbet had a wonderfully intense flavour, and the caramel sauce was plentiful and smooth and a wonderful contrast to the dark chocolate.
This sauce is truly delicious, fudgy if left thick, smooth and pourable if made thinner. You could use it in a vegan banoffee pie, or eat it with slices of a nice sharp apple.
In terms of dates, you can get lovely medjool dates to use, or you can use dried dates which you'd need to soak in hot water to help when you blend them.
I use a stick blender.
This is the recipe for the sauce
Vegan Caramel Sauce
Ingredients
10 dates, without stones
2 tbsp nut butter or tahini
1 tsp vanilla
salt to taste
8tbsp approximately liquid to dilute (almond milk, water or coconut milk)
Method
Blend the dates, nut butter, vanilla and salt until smooth
Add liquid is small amounts to get the texture you want
This sauce is truly delicious, fudgy if left thick, smooth and pourable if made thinner. You could use it in a vegan banoffee pie, or eat it with slices of a nice sharp apple.
In terms of dates, you can get lovely medjool dates to use, or you can use dried dates which you'd need to soak in hot water to help when you blend them.
I use a stick blender.
This is the recipe for the sauce
Vegan Caramel Sauce
Ingredients
10 dates, without stones
2 tbsp nut butter or tahini
1 tsp vanilla
salt to taste
8tbsp approximately liquid to dilute (almond milk, water or coconut milk)
Method
Blend the dates, nut butter, vanilla and salt until smooth
Add liquid is small amounts to get the texture you want
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