Makes approx. 360 ml (12 fl oz)
175 g (6 oz/1 cup) Medjool dates
2 tbsp almond butter • 3 tbsp maple syrup • 1 tsp vanilla extract
¼ tsp sea salt • 2 tbsp water
This thick caramel swirl is delicious spooned straight from the jar. But its also great stirred through a nice cream before you freeze it. You can use ordinary dates instead of Medjool dates – just soak them in warm water for 30 minutes first, then drain.
First remove the stones from the dates. Then add everything to a food processor until thick and creamy. You may need to stop and scrape down the sides to encourage everything to blend together properly. Store in a sealed jar in the fridge. It will keep for up to a week.