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1 cup barhi dates, pitted 1 cup raw whole cashews, soaked over night or around 8 hours 1 tbsp coconut oil 1 tsp lemon juice 1 tsp vanilla extract 1/4 tsp sea salt
Take your soaked cashews and discard the water and rinse off the nuts. Toss all your ingredients into your blender, run on medium to medium high speed until the caramel is smooth, don’t be afraid to let it run for 4-5 minutes. You’ll have to start slow and scrape down the sides a few times.
If you find your mixture is to thick add a few table spoons of your choice of milk at a time until you get the caramel blending smoothly.
If you don’t have a high powdered blender I recommend using a food processor, you’ll just have to run it longer to get the same smooth consistency.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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