This 2-Ingredient Paleo Caramel Sauce comes together in 5 minutes and will make your all of your fall caramel apple dreams come true!
What. A. Week. I was pretty confident that I would only experience minimal jet lag upon returning from Italy. I was exhausted by the time I got to bed on Sunday night and thought sleeping until my alarm went off would be no problem. Wrong. I woke up bright-eyed and bushy-tailed at 4:45 Monday morning. Not ideal. But also not the worst… I did some laundry, made my grocery list. Overall, it was a pretty productive morning.
Tuesday morning I woke up at 3:30 am. 3:30!! And I couldn’t fall back asleep. Gahhhhhh. Why is this happening?! Needless to say, Tuesday was rough. And to make matters worse, I got to work and the facilities crew was PUTTING UP CHRISTMAS LIGHTS. Not okay.
I’m a holiday purist. Don’t play your Christmas music until after Thanksgiving. And you most DEFINITELY don’t put up Christmas lights before Halloween!
Sorry for the rant. But if there are already Christmas lights going up, how can I even think about focusing on the now? And I really want to focus on the now because fall is the absolute best. It’s my favorite season. So basic, I know. But the leaves are changing, the air is crisp (as are the apples!), and it’s socially acceptable to eat pumpkin spice anything and put caramel sauce on everything.
Which leads me to today’s recipe – 2-Ingredient Paleo Caramel Sauce. This stuff is magic, you guys – only dates and almond milk. Traditionally, caramel is made with refined sugar, butter, and heavy cream. But not today!
I’ve been eating this on apples, straight out of the jar with a spoon, and drizzled over ice cream.
P.S. I’ll be in Minnesota for a friend’s wedding this weekend and cannot wait! Minnesota is perfect in the fall. What are your plans?
What is your favorite way to use caramel?
If you make this paleo caramel or any of my recipes, don’t forget to post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1 cup medjool dates, pitted*
- 3-4 Tablespoons almond milk (I prefer Califia Farms.)
- Place the dates in the basin of your food processor. Pulse until a paste begins to form.
- Scrape down the sides and continue processing, streaming in 1 Tablespoon of almond milk at a time.
- Continue adding almond milk until the caramel reaches your desired consistency. I used the full 4 Tablespoons and processed for a full 5 minutes.
Dip your heart out.