You can use this recipe as a substitute for pretty much any caramel sauce in your future, and you're going to want to have this one on hand for as a healthy spread for the littles, sweet toothed and PMSing folks in your life.
All the ingredients individually are fairly shelf stable, and the sauce will be more liquid at room temp. To make it last longer refrigerate it after you make it, and use within the month (that part won't be hard). You can re-thaw a portion out on the counter if you are looking for that melty drip...
1/2 cup cashew butter
1/4 cup + 1 tablespoon grade A maple syrup
1/4 cup + 1 tablespoon purified water
2 tablespoons organic coconut oil
3 fresh pitted and chopped medjool dates
2 tablespoons vanilla
pinch of salt (optional)
Add all ingredients to your blender or food processor, blend until smooth. ENJOY!
For a thicker sauce don't add the extra tablespoon of water and/or maple syrup. You can also toss in one more pitted and chopped date. If you would like to use the recipe more like a frosting or spread, add an additional 1/4 cup of cashew butter at the start.
Before I clean the blender, I like to add to the leftover drippings in the mixer barrel some tea or coffee and a little mylk to make a most delcious and healthy caramel late. Other fun ways to use your caramel spread: over a fresh tart apple to make candied apples, spread onto a paleo German chocolate cake recipe, or make a no-bake deconstructed caramel apple pie (see below) + short video on instagram.