There is no cooking required to make this raw vegan caramel sauce, which is sinfully delicious, yet still nutritious. Full of protein and healthy fats, this caramel sauce won’t spike your blood sugar. Pour it on top of banana nice cream, add it to lattes, drizzle it onto chia seed pudding, make some vegan truffles with it, or simply dip some apple slices in it. Store it in the fridge and warm it up immediately before use.
Vegan Caramel SaucePrint This
- 2 pitted dates, ideally soaked in boiling water for an hour
- 3 tablespoons coconut oil
- 1/4 cup almond butter
- 1/2 cup real maple syrup
- 1 tablespoon full-fat coconut milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Blend together all ingredients in a food processor until smooth.
Store in the fridge in an air-tight, glass container.
Note: before using the caramel sauce it will need to be re-heated prior to use as the coconut oil will harden in the fridge.