Raw Food Alchemy by Amie Sue
This Raw Caramel Sauce / Frosting recipe screams gluttony! 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 and apples. 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!
(recipe modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”)
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why does this have to stored for 2 weeks
Avis, it was referring to the fact that it can last up to two weeks. :)
Doubt it would last 2 weeks, it would surely get eaten before then! So irresistible!
I hear you Julie. hehe
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?
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
This sounds delicious! Have to try it one day. Thanks for sharing!
Your welcome Katrin :)