Vegan caramel three ways. Vegan caramel three ways. Should I say it again?
I could. I am a little sleep deprived at the moment and having trouble focussing. The elf has recently dropped her daily naps and I am solo parent with the husband on site for work a lot. I could boo-boo in to my britches however, I have contributed to my own fatigue. I am on a Gilmore Girls bender.I don’t know how it happened. I started watching old episodes in a bid to cling back some “me time” at night with the elf going to bed earlier but it has backfired, I am a Gilmore addict now. Doh! Damn that Lorelei and Rory. And that stupid Stars Hollow.
It’s OK though. I have regrouped enough from Rory being dumped by Jess to bring you vegan caramel three ways. It was tough I tell you. I was just getting over Dean…
These three vegan caramels are distinct. Each one has its own personality and is suitable for different uses. Date caramel is thicker and naturally sweeter than the others and is the easiest to make in a pinch. It works well swirled through homemade ice-cream and is great for caramel tarts being lovely and thick such as my Not So Naughty Banoffee Tarts . I use the fruit caramel in the elf’s yoghurt for a sweet treat. Being made from pears (I have used apple also) it is, well…fruity. It is lovely spooned over ice-cream or swirled through “creams”. My inner kitchen ninja developed this one – I wanted to create a caramel that I could at least say had fruit in it for the elf. Guilt assuaged. However, for the purists, you can’t go past the coconut milk vegan caramel. It is the cat’s pyjamas. It is my favourite simply because it is naughty and decadent. Even photographing it was a challenge. There were a few swoon moments. Who would have thought a vegan caramel could make your knees shake? It may be fatigue but my inner cheerleader wants to believe it was my cooking. You know what, let’s just go with that.
These vegan caramels are sweet, naughty and delicious the way caramel should be. Super easy to make they are a sweet tooth’s dream. Enjoy, x.
Vegan caramel three ways? Yes please. Three easy and distinct vegan caramel recipes for every purpose. Fruit caramel, date caramel and coconut milk caramel.
- 20 - 25 fresh medjool dates
- water to add by the spoonCoconut Milk Caramel
- 400 ml full-cream coconut milk
- 1 1/2 cup 375ml coconut or brown sugar
- 1/2 teaspoon vanilla extract
- pinch sea saltFruit Caramel
- 2 pears peeled, cored, and cubed
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon vanilla
- 2 tablespoons coconut oil
- pinch sea salt
- Remove the pits from the dates
- Chop the dates roughly and put in the bowl of your food processor
- Process the dates, adding water spoon by spoon until a thick caramel paste forms.
- Store in the fridge, covered for around five days. Coconut Milk Caramel
- In a small saucepan over low heat stir the sugar and coconut milk together.
- Bring the mixture to a simmer for 15 minutes or until it thickens
- Stir in the vanilla and salt and remove the caramel from the heat. It will continue to thicken as it cools.
- Pop in the fridge to thicken.
- Store in an airtight container in the fridge for up to five days. Fruit Caramel
- Melt the coconut oil in a large pan and add the chopped pear.
- Sprinkle over the sugar and continue to cook until the sugar is dissolved and the pears soft.
- Carefully add the pears and any sugar syrup, the maple syrup, sea salt and vanilla in to a blender and blend until smooth.
- Store in an airtight container in the fridge for up to three days
If the dates are not fresh, soak in boiling water for 10 minutes until soft.