Tuesday, November 5, 2013

Raw Caramel

 This caramel dip is arguably better than any traditional caramel dip you will make. It has thick, smooth texture and lots of flavor that not only tastes like caramel but is a  a lot less of a guilty treat. My head is churning for other foods to put this on, like frosting in between cake layers or on french toast or on a breakfast parfait, drizzled over pie or made into a truffle.

Raw Caramel
yields 1 cup
1/2 cup solid coconut oil
1/3 cup almond butter
1/3 cup maple syrup
1/4 tsp sea salt
1/8 tsp vanilla bean seeds

Combine all of the ingredients and process until smooth and creamy. Store covered at room temperature.

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