Vegan Caramel
- 1/4 cup almond or cashew butter or puree, store-bought or homemade
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 or 2 fresh dates, pitted
- 1 teaspoon vanilla extract
- 1 pinch Himalayan pink salt
- Place all of the ingredients in a blender or food processor and puree until smooth.
- Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so if your recipe calls for it to be spreadable, let the caramel sit at room temperature for 30 minutes to an hour, and give it a good stir before using. The caramel will keep for about 1 month, refrigerated.
- Notes:rnIf you want a thinner sauce to drizzle on top of a dessert, just add another 2 tablespoons maple syrup. For a denser, caramel candy texture, add 2 more dates. For spreading on cake layers, add 2 tablespoons almond or cashew butter. rnrnBecause this recipe contains fresh dates-which will ferment over time-it's important to keep the caramel refrigerated.
almond, maple syrup, coconut oil, fresh dates, vanilla, salt
Taken from food52.com/recipes/76600-vegan-caramel (may not work)