Dreamy salted caramel sauce!

makes 1 batch

Ingredients:

• 350g medjool dates (pitted)

• 3 tbsp almond butter

• 3 tbsp non dairy milk, cows whole milk (organic) or water

• 1 pinch pink Himalayan salt or sea salt

Method:

• add all ingredients to a food processor, whizz together for around 5 minutes until completely smooth, adding more liquid to as needed to achieve desired consistency, then enjoy drizzled over your favourite fruit or ice-cream.

• store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 8 weeks.