From Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts cookbook: "Our favorite way of serving it is on top of sliced bananas, or with a piece of dark chocolate. We won’t judge if you eat this straight out of the jar with a spoon!"
almond or cashew butter or puree, store-bought or homemade
coconut oil, melted
or 2 fresh dates, pitted
Himalayan pink salt
Place all of the ingredients in a blender or food processor and puree until smooth.
Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so if your recipe calls for it to be spreadable, let the caramel sit at room temperature for 30 minutes to an hour, and give it a good stir before using. The caramel will keep for about 1 month, refrigerated.
If you want a thinner sauce to drizzle on top of a dessert, just add another 2 tablespoons maple syrup. For a denser, caramel candy texture, add 2 more dates. For spreading on cake layers, add 2 tablespoons almond or cashew butter.
Because this recipe contains fresh dates—which will ferment over time—it’s important to keep the caramel refrigerated.