Pecan Caramel Sauce / Frosting is listed as a sauce and/or a frosting. Water is one of the ingredients and how much you put in will result in the desired product you are needing. The more water you add, the more you can create a sauce that you can then drizzle on desserts. The less water you add will cause the batter to be thicker which will work more like a frosting consistency. Remember that it will thicken when chilled. I wanted to keep this recipe completely raw so I used raw agave and yucan syrup for my sweeteners. You could use maple syrup if this isn’t an issue for you. Yucan syrup is raw and has a maple flavor to it but can a tad on the spendy size, that is why I did half and half.
- 1/2 cup raw almond butter
- 1/4 cup raw agave nectar
- 1/4 cup yucan syrup
- 1/2 cup date paste
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup of water (may need more or less, do you want to drizzle or use as a frosting?)
- 1/2 – 1 cup raw pecans, chopped (optional, see below)
- Place all ingredients in a high-powered blender and process until smooth. You may need to stop occasionally to scrap the sides down.
- Hand stir in pecan or place on top after applying the caramel sauce.
- Store left sauce in the fridge in a glass container for up to 2 weeks. To soften, leave out at room temperature for a few hours or place the container in a bowl of hot water. Sometimes I store it in a squeeze bottle making it nice and easy to put on any treat…it’s amazing on raw ice cream! Or in your coffee…better just tilt your head back and squeeze it into your mouth! haha