Recipe for Raw Vegan Caramel

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This is a classic Don’t-Ask-Don’t-Tell raw food dessert recipe because no one will know (or care) that you didn’t slave away over the stove taking

You’ll get sweet, creamy caramel with an amazing texture when you make this raw vegan caramel recipe.

This is a classic Don’t-Ask-Don’t-Tell raw food dessert recipe because no one will know or care that you didn’t slave away over the stove taking meticulous care not to over brown the butter sugar combo that comprises conventional caramel.  Best of all, this is one of the easiest raw food dessert recipes you will every try because you simply put all the ingredients into a food processor and sit back & watch the caramel magic happen.

“I CAN’T BELIEVE IT’S NOT” CARAMEL
Ingredients
:
½ cup coconut oil
1/3 cup almond butter
½ cup maple syrup
seeds from ½ a vanilla bean pod or 1 tsp vanilla
up to ¼ teaspoon salt (start with a pinch)

Preparation:
Blend all ingredients, starting with a ¼ teaspoon of the salt, in a food processor.  Pulse until well combined, then let it process for several minutes.  Taste to check salt level and add more if desired.  The mixture will warm slightly in the processor and the textures will meld, eventually forming a gooey, delicious caramel.

Serve it with freshly sliced apples, as a topping for your favorite raw vegan brownies or to fill raw cacao truffles.  It works for just about any sweet treat you want to serve up.  I once asked my husband what I should wear to a party and his response was “your raw caramel”.  I decided that outfit might work better for a night in, but perhaps you are more adventurous than me!

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  • Sounds delish! But how much almond butter??

  • Joy

    One third of a cup! I corrected the post. WordPress gets grouchy with fractions! My apologies.

  • Yummmmmm! I have a question too – where do you get raw maple syrup?

  • Joy

    Carla,
    You bring up a GREAT point. It is mentioned in the video on how to make this, but not in the text here. Maple syrup is not raw! If you want a raw version you need to use a truly raw sweetener. My suggestion would be raw Jerusalem Artichoke Syrup (Bright Earth Foods has the best version!) or raw agave. There are trace minerals in maple syrup, so I don’t mind using it as a sweetener for my family. But I get that there are purists who do not sway. If you want a 100% raw version- use one of the sweeteners mentioned here. Thank you again for bringing that up!

    Joy

  • Waw! I have made this tasty home-made recipe & it certainly rocks!!!

    My husband & I loved this recipe a lot & it is so versatile to use too! 🙂

  • Joy

    Thank you Sophie! Glad you two enjoyed it. I checked out Your Foodie Files blog and I love that you put a healthy twist on dishes we all love! Thanks for supporting healthy eating.

    Joy

  • SORRY Baby… I ate ALL the Caramel in the Fridge! It’s so frickin YUMMY!!!!!

  • Lee Anne

    I am craving your raw caramel/coconut brownie recipe…going to have to make it soon!! xo

  • Joy

    I came up with a little trick to make those caramel brownies better to-go treats! I use the brownie “dough” to make little round balls, press a whole with my thumb, put in a little caramel, then close the ball up with a little more dough, roll them in coconut so they don’t stick together and VOILA! All the sticky, sweet goodness on the go! I’ll make a video to show you what I mean since it’s a little tough to explain.

    I hope all is well with you and Alex!
    Joy

  • Joy

    I’ll make more later, if you’ll wear some!

  • Margaret

    Just made this in my Vita Mix. So very fast and easy. It is AMAZING!

  • Judy

    I am unable to use coconut oil:(…is there something else I could substitute!!!

  • Joy

    Are you allergic to coconut oil? I only ask because some people don’t try coconut oil because they think it will taste very coconutty, but the truth is that it’s flavor is quite mild and masked easily. You could try this with an alternate mild oil or even with another fat such as soaked cashews, but I doubt it would be as good.

    Joy

  • Joy

    Thank you Margaret. I’m thrilled that it worked well in the Vita-Mix. It is easy to over blend this recipe in a high speed blender, which is why I use a food processor. But if you go slow, it is an easy alternative. The food processor also make it easy to get out every last bit!

    Joy

  • joshua defisher

    I was wondering if you think the caramel would do well incorporated into vegan chocolate. I’d like to make homemade vegan caramel chocolates that are hopefully SLIGHTLY less solid than hershey’s chocolate bars.are at room temperature. I would swirl the caramel into molds such as this:http://secure.chocoley.com/ProductDetails.asp?ProductCode=90-5707 and then cover with chocolate, Any predictions on what the consistency will be when done/any way to tweak the recipe to stiffen it up??

  • Joy

    Joshua,
    GREAT QUESTION. I wish I could say it would come out stellar, because the flavor would be! However, when you freeze or refrigerate the caramel, it will get a little hard and slightly white from the cold coconut oil. Here is how I do caramel filled chocolates. I make a chocolate base (hard like you are talking about or soft using my raw brownie recipe– but hold the mint!) that I put it into the molds and press the brownie or “paint” raw melted cacao paste into a half circle. Then I put to filled halves together. You would need to “paint” the hard chocolates closed to seal them. The caramel filled brownie bites are easier!
    Joy

  • Delicious, easy, and versatile–great recipe!

  • Joy

    Thanks Meryl,
    Versatility is definitely a quality I love about this recipe. My daughter loves it as the topping for raw brownies. She sprinkles coconut on the caramel “frosting” and it tastes like those Girl Scout cookies called Samoas (or something like that). My son LOVES it with fresh apple slices, and my husband swears by it as the sweetener for our raw cacao “coffee” which makes it taste like a caramel latte.
    Thanks for being in the conversation here at The Delicious Revolution!
    Bye,
    Joy

  • J abby

    INCREDIBLE!!!! just pinned…. quick- less than five minutes and deliciousness in your mouth!!!! Thank you!!!!

  • Breanna Rae

    I can’t be the only one who felt like that was going to turn into a porn at any second.

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  • Victoria

    Could you substitute the maple syrup with medjool dates?

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