Raw Salted Caramel Sauce Recipe - Image 1Today I have here a very special guest and a blogging friend Laura. I love her blog and recipes! She is sharing her raw salted caramel sauce, which I made yesterday and can confirm it is absolutely delicious. Without further ado, let’s get making.

Raw Salted Caramel Sauce Recipe - Image 2 Raw Salted Caramel Sauce Recipe - Image 3Hi everyone, I’m chuffed to be posting on Hedi Hearts today! I’ve been a huge fan of Hedi’s gorgeous recipes for ages, we certainly both share a love of delicious healthy food, so it’s a real honour to be here.

I’m a Mum of a one year old little boy, a certified Holistic Health Coach and live up in the North East close to Newcastle.

I usually blog over at wholeheartedlyhealthy.com where I share healthy recipes, health and well being tips and tricks and my own personal healthy living journey.

Today I have a special treat for you, raw salted caramel sauce!

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Raw Salted Caramel Sauce Recipe

This is one of my favourite all time recipes, it’s easy to make and tastes better than the usual sugar and dairy laden version. It’s made with just four ingredients and you can whip it up in less than 10 minutes after soaking time.

It’s a really versatile recipe, the caramel sauce can be used as a dip for fruit, drizzled on raw banana ice cream (freeze chopped bananas and blend in a food processor to create healthy ice cream), stirred into oats or even used to sweeten smoothies or hot chocolate.

Serves: Makes 1 cup, around 12 servings

Raw Salted Caramel Sauce


  • 1 cup / 150g of dried dates
  • ¼ cup / 50g of cashew nuts
  • 2 tbsp maple syrup (not technically raw, can be switched for raw honey if desired)
  • large pinch of salt


  1. Cover the dates and cashew nuts with water in two separate bowls. Leave to soak for at least 3 hours.
  2. Drain the dates and set aside. Drain and rinse the cashew nuts and set aside.
  3. Add the dates, cashew nuts, maple syrup and salt into a food processor or high speed blender along with 125mls of water. Blend until smooth and creamy, adding more water (or almond milk if preferred) until the sauce reaches your desired consistency.
  4. Taste and add more salt if desired.

Will store in the fridge in a sealed container such as a jar for up to one week. I hope you really enjoy this recipe!

Laura x

Laura Agar Wilson
Laura is a health + nutrition coach, writer, recipe developer and author of the popular healthy living and lifestyle blog http://wholeheartedlyhealthy.com/ where she empowers women to make healthy choices and feel fabulous by sharing healthy living tips and tricks, recipes and her own personal healthy living journey.

Twitter: @lauraagarwilson
Instagram: @lauraagarwilson
Facebook: /wholeheartedlyhealthyblog
Pinterest: @lauraagarwilson

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