Don’t say I didn’t warn you…I almost sliced my tongue off licking the blades of the blender. I couldn’t let a drop of this caramel sauce go to waste. You might catch me sleeping with this next to my pillow.
Seriously. You might not get the chance to put it on something…you may eat it straight out of the blender.
Easy recipe, incredible results. The recipe is on
some like it raw. Which has a lot of great ideas for raw vegans and foodies alike.
Vegan Caramel Sauce:
15 medjool dates, pitted and soaked for 20 minutes (save the soak water)
1/2 c almond butter
1/4 c maple syrup, omit for raw vegan and use an alternative syrup sweetener
1/2 t cinnamon
1/2 t vanilla extract, use 1/4 t vanilla bean seeds for raw
1/4 t salt
Blend all ingredients except almond butter for 10-15 seconds along with a few tablespoons of the soak water. Add almond butter and blend to your hearts desire. If it’s too thick, add a tablespoon more of soak water until it’s to your liking.
I have this pictured with hot chilies and star anise because you can take this caramel in any direction you want. Now that I’ve made it twice and realize how easy it is, I’ll change the spices next time around. I was thinking of putting some fresh grated ginger and a pinch of ground star anise? A dollop of this would also go wonderfully with some hot cocoa. I was thinking about steeping some coconut milk with a few hot chilies and mixing in some raw cocoa powder and a spoonful of caramel. Yum.