I am definitely not one to shy away from sweets, especially during the holidays. In fact, my favorite dessert probably of all time is pecan pie. There is something about that gooey center along with the crunch of the pecans that keeps me coming back every year.
Luckily that gooey center can also be achieved using dairy free caramel sauce.
And speaking of pecans, I always get made fun of for saying Pe-CAN instead of Pe-CON. I guess that is just what happens when you grow up on the east coast. We say a LOT of things different.
Ways to use Dairy Free Caramel Sauce:
This dairy free caramel sauce only contains 4 ingredients and can be used in a variety of ways.
- Healthy Energy Bites
- Lattes or Coffee Drinks
- Swirled Into Brownies
- Drizzled onto Cakes
- In a Peanut Butter Sandwich
When making this recipe, make sure you are using a high speed blender or food processor to get the desired consistency. It may take a while to break down the dates, and some extra liquid may be needed to thin out depending on how ripe your dates are.
I used my vitamix for this recipe with the plunger to help everything break down evenly.
What Kind of Dates Can I Use?
Dairy free caramel sauce only works if you have ripe sticky medjool dates. If they are still tough, pour hot water over them and let soak for 10 minutes.
I’ve used both medjool and soaked dates and both of them produced the same results.
- In a food processor or high speed blender add all ingredients.
- Pulse at first then blend until desired consistency is reached. This may take while and you will need to scrape the sides down fairly often.
- Store in airtight container in refrigerator for up to 3 weeks.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.