It’s time to get saucy.
Like I’ve said before; I love sauce. All kinds of sauce for every kind of dish. Such things are a staple in our household, with various sauces made on a weekly basis. I’m an addict. Last week my range included Chocolate Topping, Berry Coulis, Caramel Drizzle, and Smoked BBQ Sauce (my new favourite savoury). Over the next couple weeks I’ll be posting each recipe so keep your eyes peeled!
I kick it off with the scrumptious and easy recipe for Caramel Drizzle. This is a caramel sauce that is light in colour and taste, it’s delicious warmed or chilled over any range of sweet treat snacks or desserts.
We’ve just enjoyed some of ours drizzled over chopped fruit, a perfect mid-morning snack!
Caramel Drizzle (makes approx 2 cups)
1 cup dates (soaked overnight, reserve soaking water)
1 cup coconut milk
1 tsp vanilla extract
2 tsp almond butter (can substitute with peanut butter if you’re not strict paleo)
Remove the dates from the soaking water and add to the blender with the coconut milk, vanilla extract, almond (or peanut) butter and 2 tbsp of the soaking water. Blitz until you reach a smooth consistency. If you would like it to be more runny, just add some more soaking water.
Store in a sealable jar or bottle in the fridge. Use within a week to drizzle over ice cream, muffins, fruit, cake, crepes, crumble…