Caramel Vegan Friendly

Great Valentines Day Recipe

Vegan Caramel

MAKES ½ CUP

¼ cup almond or cashew butter or puree, store-
bought or homemade
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 or 2 fresh dates, pitted
1 teaspoon vanilla extract
Pinch of Himalayan pink salt

  1. Place all of the ingredients in a blender or food processor and puree until smooth.
  2. Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen 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.

 

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