One thing I’ve learned as a mom is to never, ever guarantee something will be “kid friendly.” Especially when it comes to food.
Take this date caramel, for instance.
A no-added sugar alternative to traditional caramel sauce and with the extra benefit of plant-protein (from the almonds) and copper, magnesium, manganese, vitamin B6, niacin, pantothenic acid, and riboflavin found in the dates. So rich and creamy but without the empty calories and energy rush…or crash.
And then I offered a taste to my children. Totally knocked it out of the park, I thought.
This is, until my youngest tried it.
“It’s too sweet.”
Too sweet? Too sweet?
This is coming from child who would spend most of his allowance on candy, if I let him.
You win some, you lose some and I’m sharing this recipe anyway. 😉 Because I think it’s pretty darn good. Fortunately, my other children and family members agree.
The key to this recipe is buying Medjool dates with the pits still in them (you’ll remove the pits before blending, of course). You may need to adjust the salt content depending on whether you’re using salted or unsalted almond butter and your personal preference.
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- Click here for my favorite food processor
- I usually buy my almond butter from Trader Joe’s, but click here for another option.
- Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
Rich and creamy and loaded with nutrients and plant-protein, this date caramel easily comes together to satisfy your sweet tooth, but without giving you a sugar crash.
- 1/3 cup almond butter
- 6-8 Medjool dates
- 2 tsp coconut oil
- 1/2 tsp (scant) salt
- 3/4 cup unsweetened vanilla almond milk
Pit the dates and then add all ingredients to a food processor or high speed blender. Blend until the mixture becomes smooth and creamy, adjusting salt to taste. For a thinner sauce, add more almond milk.
Store in an airtight jar in the fridge.