Caramel Dipping Sauce
1 cup coconut palm sugar
2 tablespoons tapioca starch or arrowroot starch
1 cup raw cashews, soaked in water 4 hours to overnight
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt
4 tablespoons shortening (I use Spectrum Organic Palm Shortening)
- Start by making your powdered sugar. Place the coconut palm sugar and starch in your blender. Make sure the blender is completely dry inside first. Blend the sugar and starch until it's the consistency of powdered sugar. This takes me a few minutes. Once it's ready, set it aside.
- Rinse and drain the cashews, and puree them in a food processor with the lemon juice, vanilla extract, and salt. Continue to process them until the mixture is a thick, smooth consistency, scraping down the sides as necessary.
- Add the shortening and process, then add the powdered sugar a little at a time, until you've reached the consistency you like. This is great for dipping with fruit or can be thickened with more powdered sugar to make a filling for cakes, cookie sandwiches, or whoopee pies.
Find the original recipe at The Daily Dietribe.