Caramel Sauce

[beppa66]

Sorry, I forgot who was looking for this:) :

Caramel Sauce
I am Grateful Uncookbook

1 c macadamia nuts
1/2 t salt
1/4 c almond milk
1/2 c agave
1/4 t vanilla
1/2-1 t yacon syrup*

Add all ingredients except yacon* to blender, gradually increase speed til smooth. Blend in 1/2 t yacon...taste! (don't add too much or it will turn green!):p

[Stina]

Ahh, recipes like that remind me why I don't like to call the raw lifestyle a diet!

Can you tell me about yacon? Is that what RawVegan Mom is using in that coffee drink?

[beppa66]

Yes, it's a probiotic sweetner syrup similar to molasses (flavor of carmelized sugar). A superfood of the Andes.

[queenfluff]

Thanks for posting this!

I just had a Carmel Chocolate Brownie at the a raw restaurant and few weeks ago and it was so good. Unfortunately, the girl didn't know what was in the carmel part.

I thought it was mostly dates but maybe I was wrong.

[Rubyred]

I see you got the I Am Grateful uncookbook from Cafe Gratitude. I use this recipe book a lot! They have such awesome recipes.

I visit Cafe Gratitude in San Francisco & San Rafael, and their food is one of the reasons I am eating raw these days.

[Zella Juice]

i can't wait to try this on my ice cream....thanks for posting.

[fuzzywater]

I also picked up the I Am Grateful recipe book, and second that it has lots of great recipes in it. I haven't tried all too many yet - just got it a week or two ago. But I decided to go ahead and make the caramel sauce since it was right smack dab in front of my face. :p

Verdict: this stuff is fantastic!

My changes, by necessity and impatience:
1. no almond milk, so I made a quickie cashew milk instead
2. only had 1/2 cup macadamias, so I added 1/2 cup cashews as well
3. no yacon, so I threw in a smidge bit of raw honey instead.

And it's great!! I have it in the fridge now cooling down and (maybe?) setting up. I'll be interested to see what the consistency is like once it's chilled, as straight from the blender it was definitely on the "saucey" side - and that'll definitely be great for topping ice cream! But I think originally people were looking for caramel for a milky way type bar, so we'll see if it sets up enough to use it for that type of thing. Mmmmm.... caramel coated with chocolate.... yum! :D

[beppa66]

For that, I think I'd experiment with adding a date to give it some body.
Either that, or if it were a chilled recipe a little coconut butter might firm it up (and smooth it out).

[fuzzywater]

I think you're right beppa. It does firm up a little bit after being in the fridge a little while (probably more the longer it sits, but I got hungry! :p ) But I think that to make it a viable option for milky-way like stuff, a date or two and some coconut butter would probably be useful.

It sure is yummy though. :D