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 blender—yum!
Ingredients:
8 medjool dates, pitted
⅓cup (80ml) boiling water
100ml maple syrup
¼cup (60ml) coconut cream
3 teaspoons white (Shiro) miso paste
1½teaspoons vanilla bean powder
½teaspoon Himalayan salt
Method:
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
