Tag Archives: coffee

Vegan Caramel Sauce

I came up with this recipe as a theory.

I thought about the components and the process of non-vegan caramel. Heat the sugar/syrup with a bit of butter, and when it’s hot enough, remove from heat and add some cream. It just had to work.

So I tested my academic approach and did not exactly get the reaction I expected. But accidents happen, and this happens to be a good one!

Basically, the hot syrup and the creamer didn’t have the intense reaction that cream and sugar do in the non-vegan recipe (usually it foams up and you have to whisk pretty vigorously). Instead, the creamer kinda just combined itself gently as I stirred. I was worried that this would affect the texture of the caramel. Wrong! It’s a little thicker than regular caramel syrup, but a quick heating up in the microwave softens it up a bit. And I personally like how thick it is when refrigerated- it makes a VERY yummy spread! It tastes great too- proof that dates really are an amazing, natural sugar substitute. I’ll call it a success!

Vegan Caramel Sauce

1 container dates soaked in water for a couple hours

1 tbsp Earth Balance

2 tbsp non-dairy creamer (I used So Delicious coconut creamer, but I think non-dairy milk would work fine, too)

After the dates are done soaking, put them (with the water) in a food processor and blend until smooth. Add to a saucepan, add the Earth Balance, and heat until it starts to boil, stirring constantly. Lower heat and let simmer, continuing to stir, for 3 minutes. Remove from heat, and whisk in the creamer. Use immediately or let cool (I think it tastes great refrigerated!).

Drizzle it over ice cream, use as a spread, or in a latte:

Salted Caramel Mocha Latte

[Sorry I’m not sorry, Starbucks]

2 tbsp cocoa powder

stevia to taste

1 tbsp vegan caramel

1/4-1/2 cup almond milk or non-dairy creamer (amount depends on taste)

coffee

mini chocolate chips, vegan caramel, and course sea salt to garnish

Mix the cocoa powder, stevia, and caramel with milk in your coffee cup. Fill the rest with hot coffee, and drizzle vegan caramel on top. Sprinkle with mini chocolate chips and a pinch of sea salt.

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Filed under Breakfast, Eat, Gluten Free, Sauces and Spreads, Sweets

Mantra of the Week

How’re your Mondays going so far?

Mine’s a little slow, but that’s a good thing! It’s always nice to have a day where you can just do what you want because we have some free time. We shouldn’t feel guilty for “wasting time” when we’re relaxing and passing the day by feeling happy!

My day so far:

Slept in late, and had a nice yoga session upon waking up. I’m still feeling that hike from the other day, so it was nice to stretch so much.

Then, breakfast, including this:

A Homemade Pumpkin Spice Latte!

2 heaping tbsp canned pumpkin

2 tsp cinnamon

1 tsp ground cloves

pinch of allspice

sweetener to taste

1 tsp vanilla extract

1/4 cup almond milk (or other milk)

coffee

Mix all the ingredients except the coffee in your coffee cup. Add the hot coffee and… Drink up!

Starbucks doesn’t hold a candle. Trust me. Plus mine doesn’t cost $4. Or 400 calories. Not even close.

Anyways, I’m off to enjoy the rest of my day… probably a little boxing to expend some energy, and I’m thinking tonight is a good night to light a fire and snuggle up with a good book. Or my Free People catalogue :)

And a decaf Pumpkin Spice.

Happy Monday!

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Filed under Eat, Live, Move

Java Chip HippieCakes

Yesterday was National Coffee Day.

Why, oh, why did what SHOULD be my favorite holiday practically completely pass me by without my knowledge??? I only realized it at like, 8PM, when all I could drink was decaf and it was too late to make and post a coffee related recipe.

September 29th. September 29th. Okay. It’s ingrained into my brain for next year.

And here’s a belated recipe. It’s chocolate. For breakfast. They’re inspired by coffee (whatever happened to the Java Chip Frap??). They have coffee in them. They’re amazzzziinnggg with coffee. Make them NOW.

Java Chip HippieCakes

1 cup oat flour

½ cup dates, pitted

1 cup + 2 tbsp almond milk

2 tbsp ground flax in 6 tbsp water (to make an “egg”)

2 tbsp unsweetened applesauce

1 tbsp instant coffee powder dissolved in 2 tbsp water

1 tsp baking powder

½ tsp baking soda

1 tbsp vanilla

Stevia to taste

Chocolate chips

Mini chocolate chips to garnish

Preheat oven at 350 degrees. In a medium bowl, mix all the dry ingredients; put aside.  In the blender, puree the dates and almond milk until smooth. Add the applesauce and flax egg and blend. Pour this wet mixture into the bowl of dry ingredients and mix until smooth. Add the vanilla and coffee; mix. Add the chocolate chips and mix. Fill greased muffin tins (about 12). Sprinkle with some mini chocolate chips.

Bake for 12-15 minutes, or until slightly browned and firm to touch. Let cool in tin and remove carefully.

* For step by step photos, you can take a look at my original HippieCakes post.

P.S. Does anyone else remember when they had Java Chip Ben & Jerry’s? Ohhhhhh.

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Filed under Breakfast, Eat, Gluten Free, HippieCakes