• Preparation
    15 minutes

  • Cooking
    15 min

  • Power
    350°F (180°C)

  • Quantity
    about 1 cup

Caramellosel SpreadCashew nuts and caramel

Whatever you do, don’t tell my kids that this spread is actually healthy, they’ve always thought they’ve been having dessert for breakfast. Hahaha! Caramellosel spread is a deliciously delightful way to add something new to your plate that doesn’t contain any added sugar. There’s only 4 g of sugar per serving compared to 7 g and even 12 g in traditional store-bought caramel spreads. Really? Yep, how cool is that? (See below for all the details). Enjoy!


  1. Preheat oven to 180°C (350°F).

  2. Spread the nuts out on a baking tray and toast in the oven for 15 minutes.

  3. If you want, you can rub them to remove the skin.

  4. Grind the nuts into a powder using a food processor or food chopper.

  5. Put all the ingredients into a bowl and combine.

  6. For a smoother texture, add a little water and blend with a hand mixer.

  7. Oh my, it’s so yummy! Will you be able to resist the temptation?

  8. Keep in the fridge in an airtight container.

Storage (in a airtight container)

  • Two weeks in the fridge in an airtight container
  • Three months in the freezer

I’m totally crazy about this recipe. It’s a simple spread, but it has a knack for upgrading any ordinary slice of toast into a delicious culinary experience. Hahaha! Honestly, my hubby and kids keep asking me to make it over and over again. Try it on toast in the morning, on your muffins, add some to your yogurt or… you can even give in to the simply irresistible urge to eat it by the spoonful. The recipe will feature in my upcoming book Energize Your Day that will be released in spring 2021 (For the moment, it’s on page 47 of my French cookbook Bye-bye sucre raffiné, bonjour purée de dattes).

*** By the way, this recipe is unbelievably scrumptious if you use my caramel date puree. The flavour goes right off the charts… that’s if you like caramel of course.

My cookbook Energize Your Day features loads of other great recipe ideas.

And a little hat’s off to my collaborator and nutritionist Isabelle Morin who provided the nutritional information.


  • 130 g (1 cup) raw cashew nuts

  • 150 g (½ cup) date puree

  • ½ to 1 tbsp. imitation caramel extract

  • 1/8 tsp. fleur de sel (optional)

  • 1 tbsp. water (if you want a smoother texture)