This is a healthy and delicious way to enjoy a no added fat or oil chocolate caramel sauce that is actually good for you.
It is ideal for anyone following a high carb and low fat plant based diet such as Raw Till 4 and McDougall Starch Solution.
Best of all it is a super easy blend and serve recipe and it can also be eaten as a mousse or pudding dessert.
Vegan Chocolate Caramel Dipping Sauce
Ingredients
- 1 cup Sweet Potato (Kumara) Cubed and boiled or steamed
- 3 whole Medjool Dates Pitted and soaked in 3tbsp hot water
- 1 tsp Celtic Sea Salt Coarse
- 1 tsp Vanilla Extract
- 3 tsp Cocoa Powder Unsweetened
- 1/4 cup Maple Syrup
Servings: Cups
Units:
Instructions
- All you need for this recipe is a blender. I used a small bullet style blender.
- Add the sweet potato first, then the rest of the ingredients and blend for approximately 1 minute.
Recipe Notes
Serve as a mousse, dipping sauce or eat it straight out of the blender like I do. 🙂
It goes well with strawberries and bananas, but feel free to try it with any of your favorite fruits or even great on pancakes!
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I am a HUGH fan! I try your re pies all the time, keep up the good work!
Thanks Paula 🙂