Salted Miso Caramel Sauce

This decadent sauce can be incorporated into crème brûlées or drizzled over a healthy banana split and topped with yoghurt, chopped nuts and cacao nibs. Or, simply add it to your favourite nut milk and give it a quick blitz in your blenderyum!

Ingredients:

8 medjool dates, pitted
cup (80ml) boiling water
100ml maple syrup
¼cup (60ml) coconut cream
3 teaspoons white (Shiro) miso paste
1½teaspoons vanilla bean powder
½teaspoon Himalayan salt

Method:

1. Soak the dates in the boiling water for 10 minutes,or until softened.

2. Place the softened dates and any remaining water together with the remaining ingredients in a high-speed food processor or blender. Blend until smooth.

3. Store in an airtight container in the refrigerator for up to 5 days

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