The Easiest Ever Salted Caramel Sauce
Yields: about 1 cup + 7 tablepoons
 
This caramel is smooth, sweet and creamy—perfect for drizzling over ice cream, brownies, or even oatmeal and pancakes! It’ll keep for at least one week, if not longer, if stored in an airtight container in the refrigerator.
  • 1 cup (190g) fresh pitted medjool dates (about 10)
  • ¾ cup + 2 tbsp (210mL) water
  • ¼ - ½ tsp flaky sea salt, or adjusted to taste
  1. Add the dates and ¼ cup of water to a high-powered blender or food processor. Blend until smooth. Gradually add more water, 2 tablespoons at a time, until the sauce is smooth and reaches the consistency of honey. Sprinkle with ¼ teaspoon of sea salt, and pulse to combine. Taste, and add more salt if desired. Transfer to an airtight container, and chill until ready to use.
Notes: Do not use dried medjool dates; the caramel sauce will not have the same smooth consistency.

You may need to adjust the amount of water depending on your blender or the texture of your dates. The consistency of the caramel sauce should be similar to that of honey.

The sharper the blades are on your food processor or blender, the smoother the caramel sauce will be. I love and highly recommend this Ninja that I use. It’s one of the more affordable high-powered models on the market, and I use it every single day!

{gluten-free, vegan, clean eating, low fat, low calorie, paleo}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/04/20/the-easiest-ever-salted-caramel-sauce/