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Raw Caramel Sauce / Frosting

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Raw-Caramel-Sauce21This Raw Caramel Sauce / Frosting recipe screams gluttony!  But in the most healthy way. :) I made this sauce to combine it with another recipe that I was creating.  I ended up with a small bowl left over.  The minute I turned my back, the bowl disappeared along with an apple.  I found Bob in the corner, dipping his apple slices into the caramel sauce.  He was in another world, a world that only consisted of caramel, apples and himself.  I decided to give him space and allow him to savor his treat. He polished off the bowl, patted his tummy and moaned in pleasure.  I took that as a good sign…this recipe is a keeper!

Ingredients: yields 1 1/2 cups

  • 1/2 cup raw almond butter
  • 1/2 cup maple syrup or raw dark agave syrup
  • 1/2 cup date paste
  • 2 tsp vanilla extract
  • 1/8 tsp sea salt

Preparation:

  1. Place the almond butter, sweetener, date paste, vanilla and salt in a high-powdered blender and process until smooth.
  2. Stop occasionally to scrap the sides down.
  3. Store in the fridge in a glass container. Good for approximately 2 weeks.
  4. To soften, leave out at room temperature for a few hours.

(recipe modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”)

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Hungry for Raw Caramel Apples?  Click here.

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19 thoughts on “Raw Caramel Sauce / Frosting

  1. avis says:

    why does this have to stored for 2 weeks

  2. We can’t get raw almond butter here in Australia, is there a substitute (cacao butter?) or can I make almond butter myself like I do almond milk?

    • amie-sue says:

      Julie, you can make your own almond butter but grinding them into a paste in a food processor fitted with the “S” blade. It takes a little bit, so just give it some patience when making it.

      Cacao butter is a special ingredient and there really isn’t anything that can replace it. If you have a specific recipe that requires it, let me know and I can see how we can work around it, if possible. Have a great evening! amie sue

  3. This sounds delicious! Have to try it one day. Thanks for sharing!

  4. Muriel says:

    The MICROWAVE??? A delicious Raw caramel sauce made with care and you put it in the microwave??
    Have you any idea what a microwave does to your food?
    I can send you some info containing scientific research on what a microwave actually does to your food, and the effect it has on your health, let me know if you want that. Otherwise thanks for the great recipe.

    • amie-sue says:

      Ok, ok hold the boat…:) I understand the effects of the microwave, you don’t need to send me any info. I don’t use one anymore. This was one of my first recipes I did over 5 years ago.. back when I was learning. Thank you for pointing it out so I could remove that option on the recipe. Have a great evening Muriel. amie sue

  5. Trudy says:

    Is there a way to print any of your recipes in your website? I am dying to make this caramel sauce for my daughter (and for me, or course).

    The gorgeous pictures of your creations have always drawn me to browse in your site. I like recipes that don’t have too many ingredients (I like quickie cooking, hehe) so I would like to try this one.

    Thank you. Your photography is really awesome.

    Trudy

    • amie-sue says:

      Good morning Trudy,

      Yes indeed, at the bottom of each recipe, on the right side corner is a button to print each recipe.

      I like simple, few ingredient recipes too. This is surely one of them. Thank you for your sweet and kind words. Have a blessed day, amie sue

  6. caitlin says:

    Hi Amie-sue,

    Would it work if i substituted soaked cashews for the almond butter for the caramel?
    thanks x

    • amie-sue says:

      It should be just fine Caitlin. Cashews (make sure to soak & drain them) lend to a very creamy texture and that is what is needed for a nice smooth mouth-feel in this caramel. Plus, cashews are neutral in flavor so it would be great. :) Have a great evening, amie sue

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