SERVES 8 · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
Simple fruit desserts are my favorite kind. And while warm, caramelized juicy peaches mixed with rich, creamy ice cream would be enough, this date caramel sauce takes these sundaes over the top. Dates are an absolute miracle food that I cannot live without. They are naturally intensely sweet with a caramel undertone and they blend beautifully into a paste. I love the addition of lucuma powder, which is made from a Peruvian fruit containing, among other nutrients, iron, zinc, calcium, protein, and fiber. Its flavor profile is similar to that of maple, caramel, and custard. I use lucuma powder as a sweetener in smoothies or stirred into oatmeal, as well as adding a boost of caramel flavor in this sauce.
6 Medjool dates (about ¾ cup packed dates), pitted and soaked in 1 cup warm water for 30 minutes, soaking liquid reserved
3 tablespoons unrefined virgin coconut oil, melted
3 tablespoons Grade A maple syrup
3 tablespoons brown rice syrup
¼ cup creamy, raw, unsweetened, unsalted almond butter
2 teaspoons lucuma powder (optional, but does add a nice caramel note)
½ teaspoon pure vanilla extract
½ teaspoon sea salt
4 medium-size firm but ripe peaches
2 tablespoons unsalted butter (not vegan/DF) or unrefined, virgin coconut oil
2 tablespoons pure Grade A maple syrup or light brown sugar
½ teaspoon pure vanilla extract
8 scoops vanilla ice cream, frozen yogurt (not vegan/DF), or your favorite vegan frozen treat
1. Prepare the date-caramel sauce: Combine all the sauce ingredients, including 2 tablespoons of the date-soaking liquid, in a blender or food processor and process until completely smooth. Add additional date soaking liquid, as needed, to achieve your desired consistency. Set aside.
2. Prepare the peaches: Preheat the oven to 400°F. Halve the peaches and remove the pit. Place the peach halves in a medium-size bowl.
3. In a small saucepan, melt the butter and maple syrup over medium heat. Whisk until smooth. Remove from the heat and stir in the vanilla. Pour the mixture over the peaches and gently toss to coat each peach.
4. Place the peaches, along with the butter mixture, in a 9 × 13-inch baking dish and arrange them, cut side down, in a single layer.
5. Roast the peaches for 15 to 25 minutes, or until the peaches are tender and the liquid is syrupy.
6. Create a sundae by placing a scoop of ice cream in a bowl, topping it with a roasted peach, and drizzling with date-caramel sauce. Serve immediately.