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Barhi Caramel Sauce

Posted by & filed under recipe.

DSC_0265R-sqThis is a great alternative to some of the traditional caramel recipes I’ve seen.

Not only does this recipe work for most diets out there, it actually tastes great!

I love it spread on muffins and other desserts, as a dip for fruit, drizzled on ice cream, and baked into desserts.

The Barhi date is a very soft, round, “melt in your mouth” date, so soft and moist they must be kept cool at all times. Very fragile.

Barhi Caramel Sauce

  • 1 cup Barhi dates, pitted
  • 1 cup raw whole cashews, soaked overnight or around 8 hours
  • 1 tbsp coconut oil
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
DSC_0254R

Take your soaked cashews and discard the water and rinse off the nuts. Toss all your ingredients into your blender, run on medium to medium-high speed until the caramel is smooth; don’t be afraid to let it run for 4-5 minutes. You’ll have to start slow and scrape down the sides a few times.

DSC_0257R

If you find your mixture is too thick, add a few tablespoons of your choice of milk at a time until you get the caramel blending smoothly.

If you don’t have a high-powdered blender, I recommend using a food processor; you’ll just have to run it longer to get the same smooth consistency.

DSC_0265R

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blog
Barhi Caramel Sauce

Posted by & filed under recipe.

DSC_0265R-sqThis is a great alternative to some of the traditional caramel recipes I’ve seen.

Not only does this recipe work for most diets out there, it actually tastes great!

I love it spread on muffins and other desserts, as a dip for fruit, drizzled on ice cream, and baked into desserts.

The Barhi date is a very soft, round, “melt in your mouth” date, so soft and moist they must be kept cool at all times. Very fragile.

Barhi Caramel Sauce

  • 1 cup Barhi dates, pitted
  • 1 cup raw whole cashews, soaked overnight or around 8 hours
  • 1 tbsp coconut oil
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
DSC_0254R

Take your soaked cashews and discard the water and rinse off the nuts. Toss all your ingredients into your blender, run on medium to medium-high speed until the caramel is smooth; don’t be afraid to let it run for 4-5 minutes. You’ll have to start slow and scrape down the sides a few times.

DSC_0257R

If you find your mixture is too thick, add a few tablespoons of your choice of milk at a time until you get the caramel blending smoothly.

If you don’t have a high-powdered blender, I recommend using a food processor; you’ll just have to run it longer to get the same smooth consistency.

DSC_0265R

Tags: , , , , , , , , , , , , , , ,



One response to “Barhi Caramel Sauce”

Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>