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.
