The past few days have been beautiful. In Oregon we call this time of year February Fakeout. It’s the week or two that we take off our winter coats, put on sandals and enjoy a few of the most sunny days we as Oregonians see. Then comes the rain.

Despite the impending rain, I love this short season in February. The moments of sunshine remind me that spring will once again arrive. And as the flowers begin to bloom those fresh lives promise fresh starts. It is around now that I realize I am in need of a long walk, a bit of vitamin D on my skin, and an Iced Latte. And so that’s what I did today.

This recipe has nothing to do with February Fakeout or Iced Lattes except that no matter what your February looks like: rain, snow, or sun, this Raw Caramel Sauce can be enjoyed. Warm up with some drizzled in your hot chocolate or cool down by topping your ice cream. Dip in some apples and bananas and you have a quick, healthy snack that will make you feel that you are exactly where you are supposed to be.


Raw Caramel Sauce
makes 1 1/2 cups

1/2 cup Macadamia nuts, soaked 4 hours
1/2 cup (about 8) Medjool dates, pitted and soaked at least 30 minutes
1/4 cup water
1/2 cup maple syrup *
1/2 tsp vanilla extract
1/2 tsp salt

Drain and rinse nuts and dates. In a food processor or high-powered blender combine all the ingredients. Process until very smooth.

Store in an airtight container in refrigerator for up to 10 days.

*Although often used in raw recipes, maple syrup is not an actual raw sweetener. For a 100% raw alternative substitute raw agave.


poured over a Hot Fudge Sundae Cake
alongside your DIY Ice Cream Sundae Bar
as a dip for apples, bananas, or pretzels
atop an Raw Pecan Pie
swirled into Raw Chocolate Mousse
with a spoon


Have you experienced any hints of Spring’s arrival?  Or are you still hunkering down and fighting off the snow storms? 

My week in Michigan certainly buried me in enough snow to last a year or two. And yet Jason left the snowy state wanting more.

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Raw Pecan Pie Tartlets

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Vegan Caramel Sauce

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Raw Lemon Curd