Clean Caramel (raw, vegan, paleo, gluten free, dairy free, sugar free)
After making my clean Banoffee Pie a few times, I realized that the raw caramel toffee layer is really the star of the show. I almost regretted hiding it between the crust and coconut cream when I would have been perfectly happy eating it by the spoonful. So now I’ve tweaked the recipe and achieved what I believe is the perfect caramel spread for smearing on your toast or dipping your apples in.
6 large soft dates, rinsed in hot water
1 heaping Tbsp natural almond butter
Juice of 1/2 lemon
1/2 tsp vanilla (I use ground vanilla beans)
1/4 tsp sea salt
Milk of choice, optional
Blend all ingredients in a food processor until smooth. The caramel will be thick and sticky. To make it creamier and more spreadable, add milk, one splash at a time, until you ready your desired consistency.
*Try caramel with apple slices, banana, or stirring a spoonful into your oatmeal.*