Monday, November 1, 2010

Caramel Sweet Gratitude

Caramel Sauce (from Sweet Gratitude)

1 C macadamia nuts
1/4 tsp sea salt
1/4 C almond milk
1/2 C amber (dark) agave syrup
1 T yacon syrup
1 tsp liquid vanilla

Soak the nuts for a couple of hours to soften them. Then drain and rinse the nuts and blend everything in a high-speed blender until smooth. We had this with apples and chopped pecans that Edie had soaked in Bragg's amino acids and dehydrated. It can also be used on ice cream or other desserts.

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