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!
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
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.