Raw Salted Caramel Sauce - Vegan - Bakerlita.Market

Raw Salted Caramel Sauce - Vegan Jump to Recipe ↓

by Andrea Witthoeft November 22, 2022 0 Comments

Raw Salted Caramel Sauce - Vegan

It's 2 more days until my daughter's first birthday, and she absolutely LOVES her mama's caramel sauce, so I had to incorporate this recipe into her birthday cake.

Watch my YouTube video here: https://youtu.be/HgEs-5_tx9o

That being said, I will be sharing the full recipe for Gratia's birthday cake this Friday (November 25th) , along with a step-by-step video. You will get to see how I assemble this quadruple-layered caramel and apple butter spiced vanilla cake masterpiece.

But first, I am sharing one of the most popular recipes I have created. Bakerlita's Raw Caramel Sauce. This golden creamy caramel is 100% vegan, keto, & paleo-friendly. Like all my recipes, you can count on this one being 100% gluten, sugar, dairy and grain-free as well.

This recipe is featured in my Bakerlita Cookbook on page 219, and this book would make a wonderful Christmas gift.

Raw Caramel Sauce Recipe

Dry ingredients
  • 280g (2 cups) raw cashews - soaked overnight
  • 90g (4-5) Medjool date
  • 120g (1 cup) powdered sweetener
  • --- monk fruit, erythritol, xylitol
  •  56g (1/2 cup) collagen grass-fed (optional is not vegan)
  • 15g (1 tablespoon) maca powder
  • 2 teaspoons sea salt
Wet ingredients
  • 118mL (1/2 cup) coconut oil melted
  • 118mL (1/2 cup) coconut milk full-fat in can
  • 45g (3 tablespoons) blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon caramel extract extract
  1. To make the caramel sauce, you must soak cashews for at least 6 hours in warm water or overnight for best results.
  2. In a medium heatproof bowl, weigh/measure wet ingredients.
  3. Warm up in the microwave or double broiled to melt all wet ingredients until fully melted and on the hot/warm side. (you may also use a microwave)
  4. In a high-powered blender, combine all the ingredients, starting with the soaked cashews, the warm wet ingredients, and the dry ingredients.
  5. Blend for 5-10 minutes, in 2-3 intervals crapping the sides of the blender if necessary. Blend until the mixture is silky smooth, and creamy.
  6. You may need to add a bit more coconut milk or coconut oil to get it to blend smoothly if your blender isn’t super high-powered.
  7. Once it’s smooth, taste the mixture and adjust the sweetness and saltiness to your desired taste,
  8. Pour into an airtight container and store in the fridge for one month or in the freezer for four months.

Blessings, & #BakerTheBakerlitaWay

Andrea Witthoeft | Bakerlita


Andrea Witthoeft
Andrea Witthoeft


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