raw miso caramel butter_Website 3

raw miso caramel butter

 what you need

9  medjool dates, seeds removed

1/2 cup nut butter (I used a cashew and coconut butter)

1 tsp vanilla paste

2 tbsp Shiro miso paste

large pinch good quality sea salt

what to do

Place the dates in a heat proof bowl. Cover with boiling-hot water and let them sit for 15 minutes or until they are very soft.

Drain the dates, reserving the liquid.

Place the dates, nut butter, vanilla, salt, miso paste and 1/4 cup of the reserved liquid into a food processor or high speed blender. Process until mixture is smooth. Will probably be a soft butter like consistency.

If you want to use as a sauce, add a little more of the liquid and process until it is the consistency you are after.

Add to your morning porridge or granola; on sourdough with strawberries and banana; or, as a sauce, on top of one of winter’s best desserts, apple crumble….


You can make your own nut butter. Place 250g of nuts (or 200g nuts and 100g coconut) into the high speed food processor and process on the highest speed until a creamy paste is formed. This can be anywhere from 3 to 6 minutes depending on your desired consistency. Make sure you scrape the bowl every minute or so. You can also add some coconut oil, honey and cinnamon for a different flavour.

Shiro miso is the white miso paste.

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