Indulgent caramel sauce that is vegan, gluten-free and is creamy, drizzling over anything you could desire? I was inspired by this recipe and had to try it out last night with my apple, after dinner.
It is awesome both at room temperature soft and cold from the refrigerator, almost like fudge at that point. A small ball of it melts into morning oats like nothing else! I was shocked at how good this tasted, I cannot keep Walker (The Toddler) out of it, he begs me for another spoonful of it cold. And yet, it requires no cooking and is ready in minutes….and with raw almond butter and not melting the coconut oil you can make this treat mostly raw (or use raw agave for the maple syrup).
Salted Caramel Sauce
Ingredients:
- ½ cup natural almond butter
- ½ cup virgin coconut oil, melted
- ½ cup pure maple syrup
- 1 Tbsp pure vanilla extract
- ¼ tsp fine sea salt
Directions:
Add all the ingredients to a food processor bowl. Process on high until smooth, scraping as needed to get an even caramel like texture. Using melted coconut oil speeds this up, it will only take 2 minutes or so., If you use solid coconut oil, expect 4 to 6 minutes.
Store tightly sealed in the refrigerator.
~Sarah
It does turn to almost fudge in the fridge doesn’t it! Maybe I need to make some kind of fudge recipe with it…. Hmmm. I find that the longer you process it, the more sticky it gets like real caramel. That’s why I suggest the full 4-6 minutes. It will start getting really sticky like real caramel is. So glad you liked it!
With my coconut oil being warm it went into caramel texture quickly 🙂 It was great with apples! Although I have to say it makes a lot less mess in cold form when the little one eats it – so fudge it will be 😉
Looks amazing and so simple!