I made this because my sister was making caramel sauce for some recipes since we had lots of company and she was looking for an excuse to make it again. Since I’m dairy free and I have major reservations about adding refined sugar to any of my recipes I made this “golden cream” sauce to top my coconut ice cream for dessert with the P family. (Side note: I only have reservations regarding adding refined sugar to my own recipes. If other people add it to food I consume I am happy to do so. Perhaps TOO happy. So it’s good I’m restricted by my newish grain and dairy prohibitions. ) Ai Ai served chocolate chip pie with vanilla ice cream and caramel sauce while I put an experimental grain free snickerdoodle bar in the bottom of a bowl, scooped the coconut ice cream on top, and crowned it with a dollop of golden cream sauce and a couple of gorgeous cherries.
I’m calling this “golden cream” sauce bc the lack of butter and sugar prevents me from calling it “caramel” – but that was the inspiration. Also, the caramel sauces I saw online involved stove usage for melting the key ingredients. I opted for my blender cooking method since I wasn’t not actually working with butter and sugar :). I think you could probably do this in a regular blender since it involves a lot of liquid – if I were to try it I would soak the dates first and then just try to get the sauce smooth in the blender and heat it on the stove so it gets thicker and hot.
Golden Caramel Sauce [Dairy Free]
- 1 c pitted dates
- 1 c milk of choice
- 3 tsp coconut oil
- splash of vanilla
- pinch of salt
Blend everything in the Vitamix on the “Soup” setting, or on High for about 4 minutes. It will be smooth and hot. If it cools, or you refrigerate it before serving, heat it in the microwave to facilitate pouring/drizzling.
This recipe was inspired by The Detoxinista’s Raw Salted Caramel Dip: