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Creamy Caramel Sauce

This is the healthiest caramel sauce you'll find that still tastes like a super yummy treat.  I love to eat it over my Banana Bundt Cake, or as a delicious fruit dip.  The best part is that it's super simple, so I won't overcomplicate it for you...

In a high speed blender, combine your plant milk, dates, vanilla, and soaked cashews (I add my cashews to boiling water for just a few minutes to soak them, nothing fancy or time consuming) until smooth.  Chill in the fridge to allow flavours to blend (this is my preference) or serve warm with fruit or drizzled over my Banana Bundt Cake.


xoxo ~ Lise-Anne {Plum Planted}


Creamy Caramel Sauce
By Lynn Wilson & Lise-Anne Michel {Plum Planted}
Makes about 2 cups
WFPB, Vegan, Gluten-free, Paleo, Oil-free, Dairy-free, Refined Sugar-free

1 c. plant based milk (I use almond milk)
1 c. dates, pitted
1 c. cashews, soaked 
1 t. vanilla

1. Combine all ingredients in a high speed blender until smooth.
2. Let chill in refrigerator for flavours to blend, or serve warm with fruit, or as an icing on cakes or cupcakes.
3. Store in an airtight container in the refrigerator for up to one week.


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