This recipe started out as a way to solve the problem of how to make caramel without butter, ie to make parve or vegan caramel for Vegan Chocolate Matzah Bark. It ended up tasting too good to be just a means to an end.
1 cup almond butter
1/2 cup date syrup (Silan)
1/2 cup coconut sugar (can substitute brown sugar)
1/4 cup water
1/4 tsp sea salt
1 tsp vanilla
To make the caramel mix the almond butter, date syrup(Silan), Coconut Sugar, and Water and bring to a boil over medium low heat, stirring constantly.
Continue to cook until it reaches the desired consistency (10-15 minutes) and then stir in salt and vanilla. Remove from heat.
Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel.
After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation).
As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.
View more posts