Name: Vegan Chocolate Caramel Dipping Sauce
Total time: 5 min
Yield: 1- 1.5 Cups
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

Vegan Chocolate Caramel Dipping Sauce

Servings	Prep Time
1- 1.5Cups	5Minutes

Servings	Prep Time
1- 1.5Cups	5Minutes

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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By Anja|2019-11-26T23:12:39+10:00February 23rd, 2015|2 Comments

About the Author: Anja

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

2 Comments

paula March 25, 2015 at 2:47 am - Reply

I am a HUGH fan! I try your re pies all the time, keep up the good work!
- Anja March 26, 2015 at 7:03 am - Reply
  
  Thanks Paula 🙂

Vegan Chocolate Caramel Dipping Sauce