Vegan Salted Caramel Sauce
A super delicious raw vegan sauce that you can easily make to the consistency you like - a pourable sauce, a stiffer spread or even icing for a cake.
Servings: 1 jar
Calories: 692kcal
Equipment
- power blender
Ingredients
- 6 medjool dates stoned
- 1 tbsp malt extract
- 1 tbsp coconut oil melted - or 2 heaped tsp of unmelted coconut oil (I used Indigo Herbs)
- 1 ½ tsp maca powder (I used Indigo Herbs)
- 1 pinch sea salt (I used Cornish smoked sea salt)
- 200-400 ml plant milk of choice depending on how runny you want it.
Instructions
- Place everything in a power blender and blitz for 30-40 seconds or until completely smooth,
- Pour or spoon into a jar and use immediately or store in the fridge for a week. It will get thicker as it cools.
Notes
Yields one medium sized jar.
Use 200ml (0.8 cup) milk initially and then add more if needed.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 692kcal | Carbohydrates: 133g | Protein: 11g | Fat: 19g | Saturated Fat: 13g | Sodium: 180mg | Potassium: 1355mg | Fiber: 11g | Sugar: 115g | Vitamin A: 1197IU | Vitamin C: 18mg | Calcium: 456mg | Iron: 3mg