Salted Miso Caramel Sauce

This has to be one of my easiest but incredibly moreish recipes... a vegan, refined sugar free salted caramel sauce. Just blend all the ingredients together and you’re ready to eat or spread over a dessert... the challenge is to not just eat it all at once straight out of the bowl!

Ingredients

• 100g Medjool Dates (Soaked in boiling water for 1 hour)
• 1 Heaped tbsp Clearspring Smooth Peanut Butter
• ½ tbsp Clearspring Sweet White Miso
• 2-3 tbsp Soaking Water from the Dates
• 1 tsp Lemon Juice Pinch
• Clearspring Traditional Sea Salt

Method

1. Blend all the caramel ingredients together and enjoy straight away or put in a jar for later.
2. Voila!

Chef

Nicky Clinch: Certified Macrobiotic Nutritionist, Life Counsellor and Chef

Nicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who specialises in empowered balanced health that comes from the inside out.

Using her unique technique incorporating Oriental Medicine, Emotional Counselling and her own personal journey of transformation, connecting the emotions we carry with the relationship we have with food and with our body.
Instagram: www.instagram.com/nicky_clinch
Website & Blog: www.nickyclinch.com