I’m trying to get back into a rhythm of posting in this space. The past six months have forced me to put a lot of things on hold. All by choice, but some more reluctantly than others. This blog was definitely one of the things I didn’t want to put on hold, but found very difficult to keep up (both in energy and in content) with all of the changes and uncertainty around us. Now that we’re settled into our Omaha home I think you can expect to hear from me on a more regular basis. For better or worse.

Enough fluff, I know what you really came for is the recipe and I pinky promise this is one you’re going to want to have in your life. How do I know that? Because I’m going to be posting a few more recipes in the coming two months that utilize this exact vegan caramel recipe and if you’re going to make those things you’re going to need this. Don’t worry though, you don’t have to wait for those recipes to release to enjoy this caramel. While you wait you can pour this caramel on almost anything and turn it into a magical bowl/plate/cup of deliciousness. And if you’re really impatient and not wanting to stretch your creative brain at all, just stick a spoon in it and eat it straight up. I fully support any and all variations on consumption. Enjoy.

Vegan Caramel

1/4 cup maple syrup
1/4 cup almond butter
2 tablespoons coconut oil
1/2 teaspoon vanilla

Heat the maple syrup, almond butter, and coconut oil in a small saucepan over medium heat, stirring frequently. Once the ingredients have liquified and fully combined, stir in the vanilla. Remove the saucepan from the heat and allow to cool. Transfer to an airtight container and store in the refrigerator, using as needed.