Three ingredients, no complicated equipment, and a homemade caramel sauce that has nothing to envy in the industrial versions packed with refined sugar and additives. The honey brings the sweetness, the coconut oil the melting texture, and the almond butter that roundness that makes all the charm of caramel. A basic to always have on hand for your everyday raw desserts.
Raw vegan caramel sauce with almond butter, gluten free
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Activated almond puree
€15.70
Ingredients
- 125 g organic almond butter
- 120 ml organic coconut oil, melted
- 120 ml organic honey
- 1/2 teaspoon organic vanilla powder
- 1/8 teaspoon pink Himalayan salt
Method
- Melt the coconut oil completely, over a gentle water bath or on a very low heat.
- Pour all the ingredients into a medium bowl and whisk until creamy and perfectly smooth.
- Keep in an airtight glass jar, in the cupboard or in the fridge.
Tip
In the fridge the sauce sets because of the coconut oil: simply run the jar under hot water to melt it again and stir it through. If it separates after a few days, a quick whisk brings the emulsion back. Allow about ten days of storage in the cold, in a clean, well-sealed jar.
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FAQ: your questions about the raw vegan caramel sauce
How do you make vegan caramel?
Two families of recipes exist. The first caramelises sugar then adds a plant cream, often coconut: it is the closest to a classic caramel, but it needs cooking. The second, the one in this recipe, needs no heat at all: a nut butter, a fat that is solid when cold and a liquid sweetener, whisked together, give the same smoothness and a very similar taste.
How do you make homemade caramel without butter?
In a classic caramel, butter stops the sugar cooking and adds fat. Without butter, you replace it with a nut butter and an oil that is solid when cold: here, almond butter and coconut oil. The almond butter plays the role of the fat and the binder, the coconut oil that of the structure. The result: a sauce that coats at room temperature and sets in the fridge.
How can I thicken my salted butter caramel?
A classic caramel thickens by cooking it longer or by adding reduced cream. Here no cooking is involved: the sauce thickens naturally as it cools, since coconut oil sets below 24 °C. If it stays too runny at room temperature, add a spoonful more almond butter and whisk, or put the jar in the fridge for 15 minutes.
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