Over the weekend I attended a Father’s Day event. We were each asked tp bring a dish. I elected to bring a carrot salad and a fruit salad. I didn’t plan my day correctly and ended up having to prepare the salads at the event (which I hate by the way). Anyway, some of the folks started asking whether I was preparing a dip for the fruit. I totally forgot about a dip or dressing for the fruit. In my food preparation, I concentrate on keeping things as simple as possible. So for the fruit salad, that’s all it was…fruit. I cut up pineapple, kiwi, strawberries, cantaloupe and mango along with blueberries and grapes. It was so colorful and appetizing. The juice from the fruit made a great dressing.
Over the rest of the weekend, I could not stop thinking about a dip for the fruit. Then I started thinking about other dips for fruit. And my mind went to how good apples are with caramel. So I was off to create a caramel sauce. I would say that the final product is absolutely fantastic.
Raw Vegan Caramel Sauce by Chef Joi
1/3 c Almond Butter
1/3 c Date Paste
1/3 c Agave Nectar, dark if possible
2 t Vanilla Extract
1/8 t Sea Salt
Combine all the ingredients in food processor and process until smooth and creamy. Periodically stop the processor and scrap the sides.
Serve with sliced apples, dried apricots or any fruit you like. Store in an air tight container in refrigerator for up to one month. However, I doubt if it lasts that long.