Raw vegan salted date caramel

This dairy free salted caramel is so good. It takes 30 seconds to whizz up and can be used on everything and anything. Try it on porridge or ice cream, with yoghurt or fruit (especially good with apple and banana), on top of these spiced banana pumpkin flapjacks,  in this salted caramel apple crumble or just straight from the spoon.

Medjool dates work best but you can use other varieties if you soak them in hot water for about 10 minutes.

I have given two versions below, both are vegan and one is nut free so it is suitable for anyone with allergies. Version one is more subtle, while the second version is richer (my preference).

You will need a high-speed blender for this recipe to get the caramel really smooth.

Vegan raw date salted caramel

Raw vegan salted date caramel

MAKES

1 jar

INGREDIENTS

Version 1

250g pitted dates
100ml dairy-free milk (nut milks or oat/ rice milk for nut-free alternative)
1 tbsp coconut oil
1 tbsp honey/ rice malt/ maple syrup
1 tsp vanilla extract
1 tsp lemon juice (optional)
Pinch of salt

Version 2

250g pitted dates
65g cashew or almond butter
20g coconut oil
1 tbsp honey/ rice malt/ maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
Pinch of salt

METHOD

If you are not using soft Medjool dates, soak your dates in hot water for 10-15 minutes, then drain.

Put all ingredients into a high-speed blender and blend until smooth. Taste and add more salt if you like.

Store in the fridge for up to a week.

 

4 thoughts on “Raw vegan salted date caramel

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