Recipe: Raw Vegan Caramel Sauce (Dangerously Good)

So. Lately, I’ve been uncooking up a storm in the kitchen again. The kitchen used to be my heaven, my haven, my sanctuary. Then summer came and I was like, *@#*(&+ this shit, I need to be outside, hooping and soaking up vitamin D! Juices were the only effort I made in the kitchen, everything other than that was 3.2 minute salads and straight up fruit. Now that there is way less inclination for me to spend all day everyday outside, I love putting on my favorite playlists and spending 3+ hours in the kitchen cranking outs liters of smoothies, dressings, kefir, pudding, mousse and whatnot in one go, setting me up for the week.

The other day I threw some random stuff in the blender and came up with this incredibly tasty fall treat; caramel sauce! I served it for a large group at a tantra workshop (more on that later….) and they went bonkers over it!

Please note: my sauce was neither 100% vegan (because of the honey) nor 100% raw (because of the maple syrup) but can easily be made raw, vegan, or both. Also, when I go about creating new recipes I don’t work very secure, so the measurements are just indicates. Play around until you find the right flavor combo for you!

Raw Vegan Caramel Sauce
* 15 Medjool dates, soaked for 20 minutes
* 1/2 cup almond butter
* 1/4 cup raw honey
* 1/4 cup maple syrup
* 2 Tbsp lucuma
* 1 Tbsp cinnamon
* 1 tsp vanilla extract
* dash Himalaya salt

Blend all ingredients together, using a little bit of the soak water to get it going. Add more soak water if needed. Omit honey to make the sauce vegan, omit the maple syrup to make the sauce all raw, use an alternative sweetener (like yacon syrup) to make raw vegan.

Serve with apple slices and cinnamon. Dip pieces of banana in it. Drizzle over raw ice-cream (paired with some chocolate sauce and ground nuts). Or eat as is (and prepare for a sugar coma).

Enjoy!