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.
This recipe is super quick. I try to find a coconut milk or a coconut cream that is 100% coconut milk, with no preservatives. It is common to find guar gum in a lot of coconut milks and creams. Guar gum is natural, it comes from the guar bean, but has been known to give some people digestive issues. It has also been said that the guar gum will prevent cream or milk from whipping. I have yet to encounter this issue. I use coconut cream or milk to make the coconut whip cream. They are both great! I like these two brands of coconut milk and cream: Savoy coconut cream and Aroy-D coconut milk. Make sure to get unsweetened and do not use lite coconut milk. My preference is to use the coconut cream.
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