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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

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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23 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

  7. Stacie says:

    Oh this looks amazing! Can’t wait to try it. I do have a question though: can you explain why maple syrup is considered raw?

    • amie-sue says:

      Hello Stacie,

      Maple syrup is not raw. I provided it as a suggestion to those who use it (many of my readers do). All sweeteners are subject to controversy. So in the end, you can use any liquid sweetener that you want. Have a great day, amie sue

      For more reading on sweeteners, you can skim through this: http://nouveauraw.com/special-raw-ingredients/raw-sweeteners/

      • Stacie says:

        Thanks Amie Sue! So what I’m getting from your information (which was GREAT, thank you!), is that if you want to be truly raw, you’ll need something like agave nectar or honey. But if you want to be truly vegan, avoid honey. I can see how it can get controversial, and we all just need to decide for ourselves. Thank you for providing options, it is very helpful.

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