Strawberry Maple "Caramel" Sauce
Vegan, paleo, gluten-free
All you need for the ultimate summer ice cream sundae.
If there is one thing that is a constant in my life, it is my daily ice cream. My friends all know this about me and I am pretty sure that it is a ritual I have participated in since I was about 13. After dinner every night, I sit with my bowl of ice cream and my book of crosswords to end my day.
I am not one of those people who likes their ice cream plain; I always go for toppings. Sprinkles are a must. But when I am feeling special, I will go for a sauce. A fudge sauce is nice, but something you want something a little fancier. That is where my faux caramel sauce comes in.
I have made a version of this caramel sauce many a time. It is insanely easy to make, doesn’t require a candy thermometer or the very temperamental cane sugar. Best of all, it is paleo, vegan and free of refined sugars. So, taking that as a base, I decided to add some fruit to the mix and then outcome was delightful.
When Runamok gifted me some of their Strawberry and Rose maple syrup, I knew that I had to use it to make this fruity faux caramel. Let’s get cooking.
Maple Syrup
One ingredient that you can’t swap or skimp on in this recipe is maple syrup. The amber sweetness adds an oomph of flavor that really mimics the flavor of a cane sugar caramel. With the Strawberry and Rose Runamok, you get the delicious, deep flavor with a tinge of floral aroma from the rose and fruit. .
Strawberries
It’s summer which means that it is berry season. All the berries, all the time. I could probably eat an entire carton of strawberries in one sitting if I did not stop myself. Biting into the ruby red, sweet and juicy berry is just about peak summer. So, why not add some strawberries to the mix, perfectly matching the maple syrup.
I like to buy either local strawberries or organic. Make sure to wash them thoroughly and dry them as best you can.
Tahini
It is pretty clear how much I love tahini. I just love the nutty (ironic I know) flavor that it adds to sweet things. That earthy note helps to balance out the sweetness from the sugar and the floral notes from the fruit. It also place the crucial role of the fat source in the recipe.
Most caramels call for adding butter to caramelize sugar-water mixture. An no, vegan butter just aren’t really the same in my mind. While I like some vegan butters, most impart of hydrogenated flavor. BUT, tahini gives you fat, flavor and no weirdness.
As I have said before, not all tahinis are the same. I highly recommend Soom Foods or Seed + Mill. Whole Foods’ 365 Organic tahini is also delish.
Coconut Milk
While some vegan caramel recipes would call for an entire can of coconut milk, this is not one of those recipes. But there is something about caramel milk that helps to deepen caramel flavor while also adding a little bit more fat (fat is our friend) and natural sugar.
When you are buying coconut milk, never got for the lite of lower fat on. The fat is what we want here. I like to use a coconut milk that has no gums added (most canned coconut milks have guar gum added), but use which you prefer, just only go for full fat.
Let’s start that caramel!
RECIPE
40g (4tbsp) coconut sugar
75g (4 flowing tbsp) Runamok’s Strawberry Rose Maple Syrup
83g (about 4tbsp) tahini
185g (about a pint) strawberries, washed and de-stemmed and halved
45g (3 tbsp) coconut milk (full fat, no skimmed please)
6g (1 tsp) coconut oil
Pinch of salt
In a food processor or blender, add the strawberries and coconut milk. Blend/process until smooth, but a few little bits are just fine.
Transfer the strawberry-coconut mixture to a heavy-bottomed saucepan (I use a cast iron). Add the coconut sugar, maple syrup, and tahini to the saucepan and stir together.
Place over medium-high heat and get ready to stand at the stove for a minute. Constantly stir the mixture with either a metal whisk or silicone spatula for about 10 to 15 minutes. If the mixture starts to boil, remove it from the heat, stir for a minute and then place back on the heat.
You want to keep heating and stirring until the mixture starts to change from a pink-brown to a caramel tan. It will happen (the natural sugar in the strawberries along with the other sugars caramelize), you just have to be patient. It will be a little thick, but if it looks too thick, you can add a little more coconut milk and maple syrup.
Once the caramel has darkened, pull it off the heat and add the salt and coconut oil. Stir until it is all combined and transfer to a heatproof container like a mason or Weck jar. It will last for about 2 weeks in the fridge (if you do not eat it all in two days).
Voila! You have a delicious ice cream topping! Keep it in the fridge and heat it up when you feel like you need a caramel drizzle. Or, add it to you strawberry shortcake. Go one step further and pour it into a pre-baked tart crust, chill and our chocolate ganache over for a delish caramel tart!
Thank you to Runamok for the gift of maple syrup! Snag 20% off with the code “yesplease.”