Salted Miso Caramel Sauce

This decadent sauce can be incorporated into crème brûlées or drizzled over a healthy banana split and topped with yoghurt, chopped nuts and cacao nibs. Or, simply add it to your favourite nut milk and give it a quick blitz in your blenderyum!


8 medjool dates, pitted
cup (80ml) boiling water
100ml maple syrup
¼cup (60ml) coconut cream
3 teaspoons white (Shiro) miso paste
1½teaspoons vanilla bean powder
½teaspoon Himalayan salt


1. Soak the dates in the boiling water for 10 minutes,or until softened.

2. Place the softened dates and any remaining water together with the remaining ingredients in a high-speed food processor or blender. Blend until smooth.

3. Store in an airtight container in the refrigerator for up to 5 days

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