This paleo salted caramel is vegan, raw, sugar free, and gluten free, but so delicious. It’s quick and easy, and I promise you’ll start putting it on everything. Made from only healthy ingredients, this vegan salted caramel is bound to become a staple in your home!
When I first became curious about raw desserts, I was skeptical, to put it mildly. How could any variation of dates and cashews be anything but, well, healthy-tasting? But I tried a few simple date balls, “just in case”, and I fell in love. Fast.
Not only did these raw takes on traditional desserts please my palate, with their rich natural sweetness and nutty depth, but I never felt the sheer guilt that typically accompanied desserts formed from processed sugars and flours. Instead, I had to remind myself (as your tastebuds quickly forget) that these treats were raw, live, full of nutrients and vitamins, that their sweetness came from the earth and not a machine. Cheesy, yes, but dammit, this is love!
This paleo salted caramel dip was one of the first raw desserts I made, and rightly so. A couple years ago I filled dozens of jars with buttery salted caramel, chock full of white sugar, butter, and cream, topped off with flaky sea salt. Salted caramel became my obsession years ago when I lived in Paris and took a quick trip to Normandy where I first tasted caramel au beurre salé (salted butter caramel) both in soft candy form and in–my personal favorite–booze form. So I knew I had to transform the heady treat into a healthy snack – sugary, butter salted caramel, meet paleo salted caramel.
And I was not disappointed. Ughhhh. The rich sugars of the dates give this dip a true taste of caramel, while the vanilla provides a luxurious quality that tastes anything but “healthy”. Paleo salted caramel ftw!
Dates are high in potassium and magnesium, as well as dietary fiber, and almonds are known for their high levels of vitamin E, copper, magnesium, and high quality protein. This recipe also includes no processed ingredients. Pretty good for a “dessert” huh?
- 2 cups pitted dates, preferably Medjool
- ¼ cup raw nut butter (almond or cashew recommended)
- 4 teaspoons fresh lemon juice
- ½ teaspoon sea salt (or more to taste)
- seeds of 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- soaking water from dates, as needed for desired thickness
- Soak dates for at least 4 hours in enough water to cover.
- Drain dates, reserving soaking water.
- Add dates to blender along with all other ingredients, except soaking water, and blend on high until smooth. Add soaking water, a little at a time, until desired consistency (dip vs. sauce thickness)