This sauce is honestly so good to put on anything!!  I use it drizzled on chia pudding, gluten free pancakes, fresh berries and honestly anything!

Ingredients:

7 medjool dates

1 teaspoon coconut oil

1/2 cup to 3/4 cup warm water

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon vanilla or 1 vanilla bean, scoop out seeds and paste

Instructions:

Add dates to your Vitamix, blender, or food processor (Any of these work). Then add all other ingredients and blend starting off with about 1/3 cup of warm water, add more water based upon how moist dates are and desired consistency of caramel sauce. I like to use warm water, I feel it brings everything together better. I like my sauce silky and thick. So I prefer to blend until I don’t see any chunks. Then serve on everything! Refrigerate any left over in a glass container. It will last about 4-5 days.