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.
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5 Minute Raspberry Sauce
- Total Time: 5 mins
Ingredients
- 12 ounces frozen raspberries, thawed
- 6 Medjool dates, pitted
- 1 Teaspoon vanilla
Instructions
- 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.
- Prep Time: 5 mins
This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community.
Thanks Eileen, I added the raspberry sauce and I’ll try to add more recipes in the future!
Are you saying that the vanilla somehow get’s rid of the raspberry grit?
No, the vanilla is just for flavor but blending just the raspberry juice with the dates really helps because you add the raspberries in at the end. That way, they don’t get pulverized in the blender because that’s what makes them gritty. If you want a totally smooth sauce (no seeds at all), you’ll need to strain it through a fine mesh strainer.
i’ve been making this for a while now for desserts. my FAVORITE is blackberries and dates.