Vegan salted caramel
This Salted Date Spread is perfect for breads, cakes, and many other purposes! The dates make for a delicious, full-flavored, salted caramel without using butter, cream and adding sugar.
I've been wanting to try out a vegan version of salted caramel, and it’s really surprising how this spread is a great substitute for it and it goes very well with Mochi.
Place 10 large dates into a pan and cover with lukewarm water. Cook over medium heat for 10m until they soften, and place them on a baking sheet. Reserve the cooking liquid
Let the dates sit for 5m at room temperature to cool down
Remove the skins and seeds from the dates
Place the pulp inside a blender. Add 50 g of coconut oil, 2 pinches of salt, and 1 tbsp of the date’s cooking liquid
Blend until it reaches a completely smooth paste-like consistency. If needed, add more of the cooking liquid to achieve this texture. The vegan salted caramel is ready
Enjoy! It’s not only delicious, but it’s a great vegan alternative to salted caramel!
Yield 1 cup
Coconut Oil50 g
Lukewarm Wateras needed