Vegan Caramel Chocolate

There are times when I really miss dairy things. Yogurt was way up there for a while, but then I discovered sheep’s milk yogurt and that problem was solved. So now it’s more of the subtle dairy things, like cream cheese frosting or real Italian icecream or caramel sauce. All those contain a lot of refined sugar which I rarely eat, so they are likely to be too sweet for me even if I could have them.

Which is why I thought I’d at least fix my occasional craving for caramel by making a homemade, dairy free and therefor vegan caramel chocolate bar. You’re welcome, world.

This is quite easy to make, honestly. Your main job is to make the vegan caramel, which is refined-sugarfree and dairy free and mostly consists of the secret caramel ingredient: dates. Yes, this caramel consists of a fruit, which might seem strange to you, but, trust me, if you’ve ever had medjool or mazafaati dates, you’ll know they taste so much like caramel you’ll never miss the real deal again.

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The great thing about dates is that they don’t freeze, for whatever reason. That means you can keep this in the freezer to prolong the shelf life and yet it will always be creamy and gooey in the middle. All you need is a cup of dates, some nutbutter (I used peanutbutter), coconut oil and vanilla. Put those ingredients in a blender, add as much water as needed for a creamy, gooey texture, and there you go! Simply melt some chocolate for the base and coating, and you’re done!

Vegan Caramel Chocolate

  • Servings: 1 chocolate
  • Print

Ingredients:

  • 1 cup dates, preferrably mazafaati or medjool
  • 1 Tbs. nutbutter
  • 1 Tbs. coconut oil
  • a dash of vanilla extract
  • water
  • 100g dark chocolate

Procedure:

1. Melt the chocolate over a water bath. Spread half of it on a rectangular plate wrapped in tin foil. Place in the freezer while you prepare the caramel.

2. Place the dates, nutbutter, oil and vanilla extract in a food processor and blend. Add water until you reach a smooth and creamy consistency.

3. Take out the chocolate base from the freezer and spread the caramel on top. Place back in the freezer for 15 minutes.

4. Take out of the freezer to add the rest of the chocolate on top. Put back in freezer for 10 minutes minimum, then slice into pieces and enjoy.

5. Keep in freezer until serving, otherwise it’ll melt.

If you wanna add more crunch to the caramel layer, feel free to add some crushed nuts or popcorn or something like that. I usually just make a simple caramel chocolate slice.

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Let’s just take a moment to appreciate this caramel, shall we? It’s so insanely delicious, you can even use it as a bread spread or as a dip for apples. In fact, I had some left-over and spread it on half a cut up apple as a snack:

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So good, and much better for you than your standard caramel, and seriously versatile. If you add enough water, you can even make caramel sauce to drizzle on your nicecream. Or mix it in with some coconut cream to make a caramel frosting for cake. Just remember that it doesn’t freeze, so it’s not the perfect addition to raw ice cream cakes.

Let me know if you like caramel as much as I do and if you think this measures up!

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