fbpx

Caramellosel Spread

(Cashew nuts and caramel spread)
Try it! Then make it again, and again.
  • Preparation 15 minutes
  • Cooking 15 minutes
  • Power 350°F (180°C)
  • Quantity about 1 cup
See ingredients
  • 130 g (1 cup) raw cashew nuts

  • 150 g (½ cup) Madame Labriski 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)

  • Ingredients
  • Steps
  • History

Ingredients

  • 130 g (1 cup) raw cashew nuts

  • 150 g (½ cup) Madame Labriski 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)

8 steps

  • Preheat oven to 350°F (180°C).

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

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

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

  • Put all the ingredients into a bowl and combine.

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

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

  • Keep in the fridge in an airtight container.

History

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!

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 Bye bye refined sugar, hello date puree that will be released in summer 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.

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

Storage

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

We make life easier with our date purees

We make life easier with our date purees

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

FAQ

Where can I buy Madame Labriski date puree?

At IGA, Rachelle Béry, Marché Tradition and Bonichoix grocery stores across Quebec. My purees contain no preservatives and can be found in the fruit and vegetable section (yes, dates are fruit) near the pre-cut fruit and vegetables. If you can’t find them, simply ask a member of staff!