If there was ever a match made in heaven it is salted 'caramel' with apple. Simple, fresh and easy-peasy to make, these will be snapped up at children's birthday parties! Little ones like to dip things and this whole food salted caramel sauce recipe will offer them sweet whole food goodness without the refined white sugar rush. But let's not forget the big kids too - take these to your next picnic and see how long they last!
1 Cup (254g) Medjool Dates (Pitted and if hard, soak in just enough water to cover for 4 hours)
2 Tbsps (60g) Pecan Butter (Or, substitute almond butter)
1 Piece (4g) Vanilla Bean (Seeds scraped, or ½ tsp vanilla powder!)
2 Tbsps (65g) Maple Syrup
3/4 tsp (4g) High Mineral Raw Salt
3/4 Cup Filtered Water
4 Apples Apples (red, or green) Sliced in half moons
In a high-speed blender, place water in first followed by all other ingredients and blend until smooth and creamy.
Pour out into a bowl warm straight from the blender, or place sauce into the refrigerator for two hours before serving with apple wedges.
Variation: Try adding a pinch of ground cinnamon, cloves, or orange zest to the caramel sauce for an winter season take on this scrummy-yummy-easy recipe.
Storage: Caramel sauce stores well in the fridge in an airtight container for up to a week, or more.