Did you know you can have your Caramel and eat it too?

Great news!

This recipe is (primarily) date sweetened!

I am constantly on the hunt for fruit sweetened desserts for my kiddos to enjoy. I created this caramel recipe and it is almost 100% date sweetened, however, the condensed coconut milk has sweetener in it. It is my goal to make my own recipe for condensed coconut milk so I can give you a completely 100% fruit sweetened caramel sauce!!!

In the meantime, this recipe is too yummy not to share.


10 Dates – pitted
1 can Condensed Coconut Milk
1 stick Vegan butter
1/8 tsp. Salt

Soak dates in hot water for about 15 minutes to soften them.
In a high-speed blender place all of the dates inside and blend until very smooth. You might need to add a bit of water to make the dates blend until smooth.
After the dates are completely smooth, add the coconut milk into the blender and blend until both ingredients are mixed together.
Add all ingredients to a small saucepan. Whisk together over medium-low heat until all ingredients are melted together (approximately 3 minutes). Remove from heat and let cool to room temperature.
Enjoy over ice cream, apples, or all on its own.
Refrigerate leftovers. As the caramel cools, it becomes even thicker. Reheat in a saucepan or enjoy as is!

I have all sorts of ideas for ways to incorporate this caramel into a variety of dessert recipes, but it was just too good not to share with you now! And, really, caramel doesn’t need much dressing up or fancy layering to be enjoyed. We drizzled it over apples and scooped it directly from the jar, and it was the perfect sweet snack. I hope you find this simple caramel to be as spot-on as we did. This recipe has already earned a place close to my heart!

Do you love trying new foods?

Well, this blog is for you!

Have you ever had BBQ Jackfruit?

Let’s start from the top, WHAT IS JACKFRUIT?

Depends on where you’re sitting right now. If you’re in some parts of south and southeast Asia—India, Bangladesh, Thailand, it’s an everyday food. In other parts of the world, Jackfruit is just making its debut.
The starchy unripe fruit can be cooked in curries, while sweet, ripe Jackfruit complements sticky rice and ice cream. You can get Jackfruit chips, Jackfruit noodles and Jackfruit in a can. The up and coming recipe in American’s vegan food scene is Jackfruit “vegan pulled pork.” Seriously! It is a thing, and it is totally incredible! I’ll be giving you this easy, fast recipe at the end of this short blog.

Fun fact: individual Jackfruit can grow up to 100 pounds. It’s the largest tree-borne fruit in the world.


You treat it like you would any other starch and give it the flavor you want it to take on. Green Jackfruit is also a bit stringy, which accounts for the pulled-pork thing. The mature fruit yields a number of discrete pods, which only have to be deseeded in order to be eaten.

The Jackfruit Company, seizing on its Next Big Thing potential, has released a line of meals in a pouch that capitalize on the meaty texture of Jackfruit with flavors like barbecue, Tex-Mex, teriyaki, and curry. They’re available in stores across the country, including Whole Foods.


Asian markets, mostly, though you can also find it at the occasional major store. It comes canned and fresh. And vendors will often sell it in pieces, rather than whole, so take heart: You can leave the front-end loader at home! I prefer to use it from a can. It makes for easy, long term storage. This is one of my go-to meals when I have guests come over. Because who doesn’t love BBQ?

BBQ Jackfruit Sandwiches

2 Cans Canned Jackfruit
1 bottle Vegan BBQ Sauce
6 Hamburger buns


Open and drain the Jackfruit
Place in medium sized frying pan with 2 tablespoons of olive oil
Start frying the Jackfruit while you simultaneously chop it into smaller more bite size pieces
Add your desired amount of BBQ sauce and cook for 5 minutes
To plate, place the desired amount of BBQ Jackfruit onto your hamburger bun
I like serving this with my favorite vegan coleslaw. You can either put the slaw on your sandwich or eat it as a side dish
Serves 6