Date Caramel with Almond Butter is sweet, rich, decadent, and tastes like caramel. But the best part is this caramel consists of natural date sugars. Not only is this easy date caramel gluten-free, but it has no butter, no cream, just dates, vanilla, and a little almond butter.
Why I Made This Sauce
To all the delicious smoothies I’ve had with some sort of date caramel rim or garnish, I have started to make my own! This recipe is simple, easy, and it’s fast to make.
I love using this easy date caramel to enhance my smoothies but it is also delicious as a caramel for apples, oatmeal, yogurt, cookies, brownies, or ice cream. I also like to use a spoonful in my smoothies for a little extra sweetness.
Ingredients in Date Caramel Sauce
1 cup pitted Dates
¼ cup Almond Butter
¼ cup hot water or almond milk
1 tsp Vanilla Extract
¼ tsp Kosher Salt
How to Make Date Caramel Sauce
Prepare the Dates
Remove any pits from dates if not already pitted.
Soak The Dates
Place the pitted dates in a heatproof bowl.
Pour the hot water over the dates to soften them. (I like to use boiling water).
Let the dates soak in the hot water for 15-20 minutes. This step will make the dates easier to blend into a smooth caramel.
Blend the ingredients
After soaking the dates, transfer them along with the soaking water to a high-speed blender or food processor. Add nut butter, a teaspoon of vanilla, and kosher salt to the high-speed blender.
Blend at a low speed and gradually increase to a high speed.
Blend until the mixture becomes smooth and creamy, scraping down the sides of the blender.
Adjust the Consistency
If the date caramel is too thick, you can add more hot water 1 tablespoon at a time.
Date Caramel Versatility
Date caramel is a versatile recipe. You can use water to thin the sauce, hot almond milk, oat milk, coconut milk, or coconut cream. You can add almond butter, peanut butter, maple syrup, even chocolate!
FAQ (Ask A Dietitian!)
Which type of dates tastes like caramel?
Medjool dates taste like caramel. They are sweet, rich, soft, and chewy.
Are dates good for health?
Dates are a good source of essential nutrients like potassium, magnesium, vitamin B6, and fiber. They are naturally sweet making them an excellent substitute for refined sugar in recipes and snacks. Dates are used in smoothies, baked goods, and other dishes.
Place the pitted dates in a heatproof bowl.Pour the hot water over the dates to soften them.Let the dates soak in the hot water for 15-20 minutes. This will make them easier to blend into a smooth caramel.
Blend the ingredients
After soaking the dates, transfer them along with the soaking water to a high-speed blender, then add the remaining ingredients to the high-speed blender. Blend at a low speed and gradually increase to high. Blend until the mixture becomes smooth and creamy, scraping down the sides of the blender.
Adjust the Consistency
If the date caramel is too thick, you can add more hot water 1 tbsp at a time.
This Agrodolce Sauce with Red Onion is a magical addition to many meals. I enjoy making this every fall and winter to pair simply with roasted veggies. Agrodolce Sauce with Red Onion elevates the simplest of dishes.
What is Agrodolce Sauce
Agrodolce literally means sour and sweet in Italian. The sour sauce flavors combine ingredients like sugar or honey with vinegar or other acidic ingredients.
Agrodolce sauces add a unique balance to dishes like veggies, meats, and seafood. The sauce can be thick or thin, and the cook has the flexibility to use their taste buds to guide them in their agrodolce-making journey.
Why I Made This Recipe
I love simple recipes with big flavors. This scrumptious sauce can be added to simple roasted or air-fried squash, Brussel sprouts, root vegetables, salmon, chicken, or baked tofu.
Red Onion: Another onion like shallots can be used
Herbs: Like rosemary and thyme
Avocado Oil: Olive oil works as well.
Honey: Option to sub for maple syrup
Red Chili Flakes: For a little kick
Apple Cider Vinegar: Option to use red wine vinegar, balsamic vinegar, or other vinegar of choice.
Salt & Pepper
Other add ins include golden raisins, dried chopped cherries, sliced grapes, or other fruits.
How to Make This Recipe
Sauté Aromatics
Place the sauté pan on medium heat. Then, add the avocado oil, rosemary, thyme, and red onion to the pan and sauté for 5 minutes until the onions are translucent and fragrant.
Combine Sweeteners and Vinegar
Add honey and red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off and stir in the apple cider vinegar.
Adjust to Taste
Taste the sauce and add salt and pepper to taste.
FAQ (Ask a Dietitian!)
What is Agrodolce Sauce Made of?
Agrodolce sauce is typically made of vinegar, sugar, oil, and aromatics like onion, garlic, and herbs.
What Does Agrodolce taste like?
Agrodolce tastes sweet yet sour, complex yet balanced. The exact taste of agrodolce can vary depending on the recipe and the cook. Moreover, the beauty of agrodolce is it is versatile and can suit different dishes based on personal preferences.
How do you use Agrodolce Sauce?
You can use an agrodolce recipe to compliment many foods. Below are several delicious examples of dishes that are elevated with Agrodolce Sauce with Red Onion.
Pizza
Sandwiches
Warm Grain Bowls like Greens and Ancient Grains Bowl
Roasted Vegetables
Salads
Air Fryer Veggies like Winter Squash
Spooned over proteins like Baked Tofu, Pan seared Salmon, or Roasted Pork Chops.
This Agrodolce Sauce with Red Onion is sweet, sour, and delicious. It is the perfect compliment for roasted veggies, baked tofu, or sandwiches, and salads.
You will love these Chocolate Peanut Butter Crunch Bars. They are crispy, chocolatey, gluten-free, dairy-free, vegan, and have only 8g of sugar per serving! It’s a no-bake dessert that is quick and easy to create.
This holiday season, I developed a lower-sugar alternative to a Christmas cookie. I wanted something with chocolate, crispy, and crunchy. After brainstorming and playtime in the kitchen, I discovered a recipe for these Chocolate Peanut Butter Crunch Bars.
I utilize almond flour and Rice Krispies cereal to help create a yummy peanut butter filling. Then, I top it all off with delicious melted dark chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Peanut Butter Crunch Layer
Peanut Butter: I use any peanut butter that has no added sugar, crunchy or creamy peanut butter works. I prefer crunchy peanut butter with a little added salt.
Crispy Puffed Rice: Puffed rice cereal or crispy rice cereal must be toasted to create that lovely crispy crunchy peanut layer. I find the OG Rice Krispies work best.
Almond Flour: Almond flour helps bind the ingredients together. Almond flour has a delicate taste and the flavor does not overpower the other ingredients.
Maple Syrup: A little goes a long way. The maple syrup adds hints of vanilla and caramel. Maple syrup also has a fruity sweetness.
Vanilla Extract: Vanilla extract compliments the flavors of peanut butter, maple syrup, and chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Chocolate Layer
Dark Chocolate Chips: I use 70% dark chocolate or greater. Ghirardelli has a nice variety of dark chocolates like this 86% dark chocolate bar.
Peanut Butter: For even more peanuty flavor.
Coconut Oil: Option to skip the coconut oil and just use peanut butter to thin the chocolate however, I enjoy the subtle coconut flavor.
How to Make Chocolate Peanut Butter Crunch Bars
Make Peanut Butter Crunch Filling
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9×9 inch baking pan or 9-inch cake pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into the baking or cake pan.
Melt Chocolate
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients are combined.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Place the dessert in the refrigerator for 30 minutes to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles, etc.). If the chocolate is too runny, the toppings will sink into the chocolate.
Place the bars back in the fridge for another 30 minutes. Slice and serve once the chocolate is set.
Eating These Chocolate Peanut Butter Crunch Bars Recipe
Below are a few ways I love to enjoy these Chocolate Peanut Butter Crunch Bars.
Alone: I’ll eat these bars as a snack after a long hike or as a sweet treat. With 7 grams of protein (that’s more than a handful of almonds) and a relatively low amount of sugar for such a decadent dessert you can count on these bars to fill you with nutritional goodness.
On a dessert board: I like to pair these with other Christmas cookies around the holidays. I’ll put some orange slices and nuts on the board too.
A la mode: Try heating your bar in the microwave for 15 to 20 seconds, then top it with a scoop of vanilla ice cream for an even more decadent dessert.
Sharper Nutrition Fix: Peanuts
Origins: Likely first cultivated by the Incas, peanuts are native to South America. Traders, Spanish and Portuguese in origin, introduced peanuts to countries like China, India, and West Africa.
Developed in 1890, Peanut Butter was promoted as a health food at the 1904 St. Louis World Fair.
Where they grow: Peanuts are not true nuts. Peanuts are legumes. Peanuts require a long, warm growing season with ample water which limits growing to the warmer temperature regions. China, India, Nigeria, and the United States lead the world in peanut production. Georgia and Florida are the leading growers in the US.
Nutrition: High in fat, rich in protein, and fiber, peanuts are a nutritional powerhouse. Peanuts are a source of niacin, Vitamins E, B6, folate, and the minerals magnesium, manganese, and potassium with lower amounts of iron and calcium.
These no-bake, holiday decorated Crunchy Peanut Butter Bars and so good, you forget they have some pretty healthy ingredients. Moreover, this bar is 100% plant-based!
1/4cupmaple syrupor honey (this sub is not plant-based)
1tspvanilla extract
1 1/2cuppuffed rice
Chocolate Topping
3.5ozdark chocolatesee recipe notes
1tbsppeanut butter
1tspcoconut oil
Other Toppings
2tbspunsweetened coconut flakesoptional
Instructions
For the Peanut Butter Layer
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9x9 inch baking pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into a 9x9-inch baking pan.
Chocolate Layer
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients incorporated.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Chill & Serve
Place the dessert in the refrigerator for 30min to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles). If the chocolate is too runny, the toppings will sink into the chocolate.
Place bars back in the fridge for another 30min. Serve once the chocolate is set.
Salads are an excellent way to eat those veggies, but sometimes people forget how to jazz those veggies up! One way to jazz up salads is with a fantastic homemade salad dressing such as a fantastic balsamic vinaigrette recipe.
I promise salads don’t have to be boring! This dressing alongside some leafy greens, a bit of crunch, and some protein, will become a salad worth making again and again.
So, let’s make a salad dressing! In this article, I’ll guide you through the ingredients and steps of making this amazing salad dressing. I’ll also talk about why a homemade salad dressing can make a mediocre salad stand out as a five-star recipe.
Why I Love This Basil Balsamic Vinaigrette
Versatile: In my variation of a Basil Balsamic Vinaigrette, I use ingredients like Olive oil and Dijon Mustard. However, one could use a bit of mayo to provide a creamier salad dressing or use avocado oil for a more neutral flavor. Swap the Maple syrup for honey, or omit the sweet component entirely. You could even swap the fresh basil for dried, or add a bit of minced fresh garlic, the possibilities are seemingly endless.
Quick/Easy: This recipe is ready in a matter of minutes, including the recipe prep time! Moreover, all you need is a mason jar to shake up the ingredients!
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to get extra fancy with a flavored or sweet balsamic vinegar like Fig or Cherry!
Fresh Basil Leaves – dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil
Dijon Mustard
Maple Syrup
Salt & Pepper
Yup, this dressing is 100% plant-based.
How to make this Balsamic Basil Vinaigrette: The Jar Method
My favorite method in making salad dressings, grain bowl sauces, and vinaigrettes is by using the jar method.
For the jar method, throw everything in that jar, pop a SECURE lid on it, and shake! Pour the sauce directly from the jar onto your salad. Then, when finished, store the leftover dressing for later use!
It’s that simple and easy!
Option to use an immersion blender or a whisk and a bowl.
How to Pair This Dressing
Because there is fresh basil in here, I recommend using this dressing within 2-3 days.
Some suggestions for the use of this dressing.
A dressing for salads
A sauce in grain bowls
Spooned over grilled meat, fish, or tofu
Drizzled over a bowl of cottage cheese
Sharper Nutrition Fix: Why is Salad dressing so important?!
One way to jazz up a salad is with a bangin’ salad dressing. I don’t know about you, but with salad, I dislike most store-bought bottled dressings. I think they are okay as a marinade or even a dipping sauce for pizza (aka ranch), but I just don’t like them with my salads and grain bowls!
This is why I love to make all sorts of salad dressings to bring variety, flavor, and excitement to my salads. Whether it’s blended in a food processor like my Creamy Vegan Apple Walnut Dressing, or a more simple approach, shaken up in a jar like this Balsamic Basil Vinaigrette, I’m always whipping something up. Trust me, making your dressing is key to a satisfying salad with loads of flavor.
5 reasons Why a Salad Dressing improves salads (& your diet)
A dressing enhances flavors.
A flavorful dressing can add depth and complexity to a salad. The dressing can provide a balance of sweet, salty, sour, tangy, and savory flavors.
It binds ingredients with moisture.
Salad dressings help bind and moisten the ingredients of the salad, thus making them more enjoyable to eat. The dressing coats each ingredient with flavor.
They are Nutritious.
Salad dressings can be made with olive oil, avocado oil, nuts & seeds, citrus juice, zest, vinegar (like apple cider vinegar), herbs, and spices. All of those ingredients bring nutritional value to the salad. They can provide healthy fats, antioxidants, vitamins, minerals, and other beneficial compounds.
The dressing brings versatility to your diet.
Different dressings can completely change the flavor of a salad. A big bowl of spinach, shredded carrots, and sunflower seeds can be vibrant and tart with a lemon vinaigrette, or creamy and savory with a Creamy Cashew Caesar Dressing.
Last, those dressings encourage healthy eating!
That delicious dressing is covering other nutritious foods like fruits and vegetables, whole grains, and proteins. Eating salads regularly can help increase your overall consumption of healthy foods that are not processed and loaded with nutrition. By having numerous salad dressings in your recipe queue, you can stay excited and enthusiastic about the salads you prepare and eat!
Salad Dressings are Love
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Screw on the lid of the jar and shake. If using a bowl, whisk all of the ingredients together.
Taste
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
The Nutritional Side of a Big Ole’ Bowl of Vegan Vegetable Chili
With Super Bowl Sunday just around the corner, it’s time to discuss an American Favorite; Chili! You can serve Vegan Vegetable Chili in many ways, think chili cheese dogs (plant-based or animal protein based dogs), chili served with nachos, chili with cornbread, or my fave, chili ladled over a big bowl of noodles.
But, do you know what chili has that many other Super Bowl favorites don’t? Loads and Loads of veggies! Typical game-day foods such as Fried Chicken Wings, Pizza, and Potato Chips all lack the nutrient density of a big ole’ bowl of homemade Chili. But hey, who is to say you can’t have some yummy wings on the side with that Chili on Super Bowl Sunday!? Make them both.
Let’s dive into this article and recipe and discuss it’s secret ingredient!
This Recipe Has A Secret!
This Vegetable Chili recipe has a secret ingredient, can you guess it? Here is a clue, it is composed of florets and resembles cheese curds.
The riced cauliflower mimics the texture of ground meat and makes every bite full of vegetables, beans, tomatoes, and toppings.
Is Vegan Vegetable Chili Healthier?
A typical bowl of homemade Chili contains ~260 calories and has high amounts of protein, fiber, and micronutrients. However, healthy eating is the practice of consuming a well-balanced diet throughout the day, week, and month.
As a registered dietitian, all foods fit, but this recipe does have less saturated fats and more fiber than a typical beef-based chili. As a Flexitarian focusing on eating more plants, Vegetable Chili is a great meatless meal.
Ingredients in My Vegan Vegetable Chili
Veggies: Riced Cauliflower, Jalapenos, Bell Peppers and Onions.
The best part of this recipe is the key ingredients, the vegetables. All 4 provide their own story.
Riced cauliflower is the ingredient that will transform your chili into the best Vegetarian Chili Texture you have ever made!
The peppers are also a must. I like my chili with a little heat, my jalapeños diced with the seeds and ribs pack that perfect punch. Bell peppers, whether red, orange, green, or yellow, add a beautiful freckling of color throughout the chili.
Onion is an important element in establishing the flavor. It helps bring all the flavors together.
Let’s not forget the tomatoes! More on those later.
Other Ingredients
Beans: I use white pinto and black beans. I love the contrast between these two popular beans. You have the deep, dark Black Beans contrasting the pop of the White Pinto Beans. In addition, the white pinto beans are much larger, providing novelty in every spoonful.
Tomatoes: Crushed Canned Tomatoes (that you love!) Don’t skimp on this part. The Tomatoes constitute the base of this soup. You’ll want super tasty tomatoes, and trust me, not all tomatoes are equal!
I like Cento and Tuttorosso, to name a couple. If you are making this during the summer, I highly encourage anyone to try their hand at growing their tomatoes. or getting them from a local farm.
Flavors: Chili, Cumin, garlic powder, oregano, thyme, bay leaves, celery seed, paprika, cracked black pepper, honey
The ratio and spice selection in this recipe is all personal preference.
I like using lots of dried herbs in my cooking, hence the dried oregano, thyme, and bay leaves. Ironically, I don’t particularly enjoy loads of chili powder in my chili. The beauty of a recipe like this is you can adjust the ratios to your liking! If you love chili powder, double or even triple it!
Honey: a little goes a long way. I like the bit of sugar to cut into the acid from the tomatoes, just a touch. You can always add more to taste later.
Toppings/Garnish for My Vegan Vegetable Chili
This chili recipe wouldn’t be complete without the toppings. I prefer to add cheddar cheese, jalapeños, Greek yogurt, and onions.
More tried and true toppings include:
Fritos
Lime juice
Tortilla strips
Sour cream
Chives and/or cilantro
Hot sauce
Some other interesting spins that may intrigue your guests include honey, whiskey, hemp hearts, and mango. Let the creativity run free! Perhaps trying a new combination of ingredients will become your new favorite.
How to Make Vegan Vegetable Chili
This recipe couldn’t be easier. Everything is cooked in one pot!
Start with sautéing the onions and peppers.
Then, dump the rest of your ingredients in your pot and put a lid on it.
Next, read a chapter of your book, do a spin class, or go on a walk with your dog! Whatever you do, let it simmer and get those flavors melding.
Last, serve it up! Don’t forget to Garnish.
Sharper Nutrition Fix: Riced Cauliflower
It is the riced cauliflower that elevates this recipe. The texture is perfect and the cauliflower does not overpower the flavor. It is honestly my new favorite chili ingredient addition.
However, whenever I see a social media post with any mention of riced cauliflower, the emotions are either I HATE it or I LOVE it! I am here to tell you why I love riced cauliflower, and it’s not here to replace my beloved rice, pasta, and bread!
Cauliflower is Love
Mark Twain once called cauliflower “A cabbage with a college education”. Cauliflower is a cruciferous vegetable related to broccoli, cabbage, and Brussels sprouts.
Cauliflower is loaded with vitamins C, B-6, and K. An entire head of cauliflower contains approx. 145kcal with 11g protein and 12g of fiber. Like all other vegetables, cauliflower has antioxidant and anti-inflammatory properties.
Cauliflower is an impressively versatile veggie. It can be enjoyed raw with some hummus or roasted, steamed, and pan-fried. Riced cauliflower is just another way one can enjoy this superstar vegetable.
Frozen riced cauliflower is gloriously tossed into a dish. Adding veggies is so easy, quick, and convenient, just how I like it. Looking to bulk up a fried rice or stir fry dish with more vitamins, minerals, and fiber? Add riced cauliflower. Looking for a bit more texture in a Chili? Add Riced Cauliflower.
I’ve even seen recipes where people add riced cauliflower to their breakfast smoothies, like in this Berry-Banana Cauliflower Smoothie. What a great way to sneak in more veggies!
1 tbspmaple syrupor other sweetener of choice - i.e. honey, brown sugar
Toppings
plant-based sour cream or plant-based cheesesee recipe note for further topping suggestions
Instructions
Saute Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the red bell pepper, jalapeno, onion and cook until softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Add the chili powder and cumin to the pepper, onion, and garlic and mixture. Continue to saute for 1-2 minutes to toast the spices.
Add the Cauliflower, Beans, and Tomatoes
Add the riced cauliflower, beans, tomatoes, and vegetable broth to the pot and stir.
Add the Remaining Seasonings
Add the oregano, celery seed, thyme, bay leaves, kosher salt, black pepper, and maple syrup to the chili and stir.
Simmer
Cover the pot with a lid and let the chili simmer for 25-60 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste and Serve
Remove the bay leaf and taste the chili and adjust the seasoning if needed, adding more salt and pepper as desired.
Once the chili is ready, serve hot with your favorite toppings such as chopped cilantro, sliced green onions, avocado, shredded cheese, or sour cream.
Notes
Be sure to top this Vegan Vegetarian Chili with your favorite toppings like Greek Yogurt or Plant-based sour cream, shredded cheese, fresh cilantro or other herbs, chopped onion, avocado, jalapeno, tortilla chips, or cornbread croutons.
