This is part of a series of me revisiting some of my decade-old recipes from my former blog.
Sometimes I just want a sweet breakfast spread without added sugar, plus I love anything salted caramel, so I made this recipe many years back. Buttery and creamy, this is a spread with the sweetness of dates balanced with a touch of salt.
Ingredients :
- 100g pitted medjool dates
- 2 tsp sea salt (or to taste)
- 60ml of any non-dairy milk (Coconut will yield the creamiest result)
- 1.5 tsp vanilla paste
- 76g vegan butter / margarine
Place all in a food processor and blend till smooth. For an even smoother paste, push it through a sieve. Keep refrigerated and consume within 1 week.
Top on cakes, coffee, tea, pastries. Put with apples as an alternative to peanut butter, makes a good lunchbox snack for your little ones too!
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