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
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.
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.
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