I have had only positive experiences with all of these new vegan recipes. And, I can honestly say that I wish I had gone vegan sooner.
I feel… amazing. I wish I had a magical way of describing how I feel, but all I have is the word amazing. Except for today. Today I feel like a ten ton sack of bricks that might pass out at any second. Adrian has been working over night shoots, and since my brain connects him with comfort and sleep… I CANNOT FALL ASLEEP WITHOUT HIM. It’s sounds corny, but believe me, I’m not laying in bed moping and binging on chocolates just because he’s not there. I’m actually quite annoyed that I’m still awake at 2 am, and when there’s even the slightest noise, I jolt awake again. On top of that, Finn Boy got fixed yesterday, and was not handling the pain very well. On the way home he started really crying (he’s only ever whined, but this sound was heart breaking), and since I couldn’t do anything to ease the pain because I was driving, I started crying. We were just two blubbering babies trying to get home as fast as possible without hitting the speed bumps too hard. It was miserable.
After all of the madness (and sadness), I needed a dessert. A damn good one, too. No vegan nice cream was going to cut it this time. I needed something to take the edge off, if you know what I mean.
Instead of reaching for the bottle of whiskey, I reached for this jar of caramel sauce that I made last Sunday. This caramel is from the gods.
Listen to me… it’s from the GODS.
How the hell is it vegan?? It’s delicious! It’s incredible! It’s the BEST caramel sauce I’ve EVER made! Maybe even had! Honestly, not all caramel sauces are made equal, and I don’t care if you’re not vegan, or if you’re gluten free, or if you’re an alien… you need to try this at home NOW. Have this on hand always. Because when that craving hit me, and I needed something sweet in less than 5 minutes, this was there. I drizzled it over some fresh popcorn, tossed it around to coat in LOVE, and then sprinkled some salt for that salted caramel taste… ugh. Yes times a million.
Even better, it only takes 5 minutes to make. Just 5. And you’re done. Like, what?? What planet is this from?
There’s also only 4 ingredients. The only weird one (I say weird because of where I found it), is this one. Cream of coconut. I found it in the liquor isle at HEB where the mixers are. Weird place for a vegan thing, but I’m not complaining!
Another great recipe you can make with this caramel sauce is an Iced Caramel Macchiato, which is vegan of course! I’m currently sipping on this now in my StarWars tumbler. Trying to get my brain to wake up from 3 hours of sleep, ugh! Help meeeee.
Dip your apple slices in this caramel sauce, too! Or bathe in it for all I care. Don’t let me tell you how to live your life. Let me tell you how to make the sauce of the Gods, though.
- 1/4 cup real maple syrup
- 1/4 cup coconut cream
- 3 tablespoons refined coconut oil
- 1/2 tsp vanilla extract
- In a small saucepan over medium high heat, combine maple syrup, coconut cream, and coconut oil. Whisk until melted and combined, and bring to a boil. Boil 5 minutes, then remove from heat and stir in vanilla extract. Cool then keep in air-tight container in the fridge for up to 2 weeks or at room temperature for a few days.
- If you leave in the refrigerator, the coconut oil will separate and leave a white film on top. Just reheat in the microwave and stir!
- This recipe yields half of the amount you see in my jar. I doubled the recipe for the pictures. 🙂
Recipe modified from: 40aprons.com/
Now you better Enjoy this my Chocoholics! Love you!