This vegan caramel is made simply by blending dates with vanilla, cinnamon, coconut oil, lemon juice, and water. An easy, naturally sweetened vegan treat you can slather on anything.
Vegan Toffee Spread
- Quick Glance
- 10 M
- 10 M
- Makes about 1 1/2 cups
In a food processor or blender, combine the chopped dates, vanilla, cinnamon, coconut oil, lemon juice, salt, and 1 cup water. Blitz until very smooth, about 1 to 2 minutes, adding more water, a little at a time, if necessary, to achieve the desired consistency, whether you care for more of a stiff dip or a runny sauce. Taste and, if desired, add another pinch of salt.
Store in a sealed jar in the refrigerator for up to 1 week.
*COCONUT OIL NOTE
Either refined or virgin (unrefined) coconut oil will work in this recipe. Refined coconut oil is essentially flavorless and won’t interfere with the caramel flavor, whereas an unrefined oil will add mild coconut undertones to the finished sauce. Your choice.
Recipe Testers' Reviews
This vegan caramel has a silky smooth texture with a rich taste and can be made in under 10 minutes. I ended up adding a couple more dates to thicken it up a bit. Delicious as a topping on ice cream, yogurt, waffles, pancakes, donuts, etc.
This took minutes to whip up in my blender but an immersion blender or mini processor would work just as well and be easier to clean up.
I didn't add any more water but I did add a couple of extra dates to thicken it up.
This vegan caramel seemed unusual but it was very versatile. I spread it on pound cake, French toast, and sautéed pears. It also turned out to be perfect with almond butter on my toast!
I used a food processor for the blitzing and it took about 45 seconds. My spread was a thin consistency until I refrigerated it. After an hour in the refrigerator, the spread was more of a sauce consistency. I did not add additional water.
This can just stay in my refrigerator from now on for any caramel needs I might have!