raw caramel vegan sauceEveryone has a new favourite thing, like a latest obsession and this is mine. I am obsessed, fixated, pretty much stalking this raw vegan butterscotch caramel sauce. It really isn’t that bad for you either, there’s no dairy, no soy, no gluten and no processed sugars but rather unadulterated beautiful dates. No butter but rather a smidgen of coconut oil, no cream but rather a small handful of creamy cashews. The world would be a much nicer place if we all ate this.raw caramel butterscotch sauce

This is nature’s answer to a caramel sauce. This is a whole food, raw and plant powered caramel butterscotch extravaganza.

Are dates not the most impressive food in nature? Nature’s fudge. Nature’s caramel. Nature’s butterscotch. An obsession.Easy as 1,2,3

I cannot help but eat this by the spoonful right out of the jar but you know what….you know how it tastes best, like mouth drooling crazy tasty……….there’s banana and peanuts involved. Bananas, peanuts and caramel sauce, the happy threesome. Now that is what I’m talking about. Somebody please remove this from my reach, addictive, that’s what this is.Banana. peanuts + caramel sauce

I put some on my chia pudding, it just seemed like the right thing to do. That was good.Caramel sauce on chia pudding

I put in on my oats too, everyday until it’s gone. Damn I put it on anything. I even eat it straight up. Caramel sauce on oatmeal

Please make this. Everybody needs the ultimate raw and vegan caramel butterscotch sauce in their lives. Surely.Raw caramel butterscotch sauce

The ultimate raw + vegan butterscotch caramel sauce

1 cup dates
1/4 cup cashews
1 cup almond milk
1 teaspoon vanilla essence
1 tablespoon coconut oil
1/2 teaspoon sea salt

Soak the dates + cashews in freshly boiled water + leave for 30 minutes. Add the soaked mix to a blender with the remaining ingredients + blend until smooth.
Store in the fridge for up to a week.

14 comments on “The Ultimate Raw + Vegan Butterscotch Caramel Sauce”

  1. Oh yum, this looks so incredibly delicious! I made some caramel on the weekend with coconut milk, dates, tahini and vanilla and like you have been putting it on everything since, its so good! I will have to try your version too, thanks for sharing 🙂

  2. Ummm tahini, nice touch! i’ll be giving this a go at the weekend, thanks lots. It is dangerous to have around though- I find a use for it at most mealtimes 😉

  3. In recipes where you use cashews (or other tree nuts), is it possible to substitute raw pumpkin seeds or some other kind of seed? We have a tree nut (incl pine nuts) allergy in our household, but I’d LOVE to try this caramel recipe!

  4. Hi, not sure about pumpkin seeds unless you mind a greener colour, but i’m sure sunflower seeds would work as long as they’re blended to a very creamy consistency. Let me know how you get on!

  5. do you rinse the dates and cashews to get rid of the water after soaking or do you mix along with water, if so how much water did you use? Love this recipe thank you so much for sharing 🙂

    • Hi there! I drain the water from the dates and cashews but don’t bother with rinsing….apologies for not making the recipe clearer 😉 thanks for stopping by 🙂

  6. Oh.My. Gosh! I just made this. Deeelicious! It’s funny, I have been having chocolate chia protein pudding for dessert (and sometimes breakfast) lately, but my bf has been eating caramel filled chocolates (my favourite)…and it’s been hard to resist so I have jumped on and off the vegan wagon. So, I was thinking ‘if only I could find a caramel subsitute that I could have with my pudding’ and bam! There you go! First recipe I have made for caramel sauce…and I’m sticking with it.

    I did put too much salt in this batch though (I measured over the blender and some fell in, but I misjudged how much extra)…but it’s just more like salted caramel. I might just blend up some more dates, cashews and milk to dull it down during the week.

    Thanks for the recipe! I love it.

    • Hey! So glad you dropped by and mega happy you loved the caramel, me too! I reckon there’s so much more I can do with it so gonna try some caramel swirl brownies 😉 and I quite like the idea of extra salt too! You really got me wanting to make this again so thanks, much love 🙂

    • Hi Greg, sorry to confuse you, hope you’re OK? I’m no raw foodist but hot water is not forbidden on a raw food diet so let’s go with ‘hot’ or ya know what, cold will be fine too. Have a wonderful day. Charlotte 🙂

  7. Hi! I just made this and the flavour is delish, but the mixture is a bit too runny for my liking… i expected a sticky caramel sauce but its very drippy. Shoul i add less milk? Also, do you think vanilla almond milk would work?

    • Hi Stephanie, glad you enjoyed the sauce…..it is pretty runny so as you suggested less milk would really thicken this up. I’d suggest 1/2 a cup and Almond Vanilla would be quite delicious 🙂 Charlotte

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