Barhi Caramel Sauce
Recipe from: Indra McMorran, Armstrong, BC
This easy caramel is as versatile as it is tasty.
1 cup barhi dates, pitted
1 cup raw whole cashews, soaked over night or around 8 hours
1 tbsp coconut oil
1 tsp lemon juice
1 tsp vanilla extract
1/4 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 to thick add a few table spoons 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.