I have found this recipe to be really adaptable, from breakfast to dessert. It is really good cold, out of the fridge for breakfast, and absolutely delectable when spooned over Greek yogurt or a cashew cream. I have made it to serve alongside my chocolate tart, and don’t even get me started on how good it is over coconut ice cream. If there happens to be any around after a few days I add the rest to a smoothie for breakfast.
First I pour the liquid from the raspberries into the blender, pit the dates and put them in as well. Add a little water to cover the dates if necessary and blend until smooth. This is an extra step but I find the texture of the sauce to be so much better.
If you have ever used a high-powered blender you know that it pulverizes raspberry seeds into gritty little pieces, of which, I am not a fan. So, after blending the dates with the raspberry juice, add the raspberries and vanilla and blend on low until just combined.
This sauce keeps in the fridge for about a week, but because it isn’t cooked it won’t last much longer than that.
And that’s all there is to it. I like to make a big batch to enjoy with all manner of good eats throughout the week.
- 12 ounces frozen raspberries, thawed
- 6 Medjool dates, pitted
- 1 Teaspoon vanilla
- Pour the liquid from the thawed raspberries into a blender, add the pitted dates. Add water to cover the dates if necessary. Blend until smooth. Add the raspberries and vanilla, blend on low until just combined. If you are using fresh raspberries, add the dates to the blender, cover with water and blend until smooth. Add the raspberries and blend until combined but not smooth.
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