Guilt-Free Salted Caramel Mocha

Today I have a few more things that can make your weekend even more special! This time I’ve remade some syrups that will make your Sunday morning coffee awesome!

Both the fat-free caramel sauce and the chocolate syrup are going to shock you with just how simple and easy they are. It doesn’t hurt that you can make them thinner or thicker and even the amount of sweetness to fit you.

To make your salted caramel mocha just add a few teaspoons of each sauce to a piping hot cup of coffee. You can add in some coconut creamer or unsweetened nondairy milk to keep it sugar free. Stir well and sit back and watch the sun rise or set while you sip on your guilt-free treat!

The caramel is made with dates, vanilla and unsweetened non-dairy milk. And a pinch of salt if you want to make yours nice and salty or leave it out if you are on a salt restricted diet. I know it seems like it wouldn’t taste like caramel, but I promise you it does. Get the date caramel sauce recipe below or save it to your Key Ingredient account here.

Fat-free Date Caramel Sauce (fat-free and no refined sugar)

  • 15 pitted dates, chopped
  • 1 cup So Delicious Unsweetened Coconut Milk
  • 1 teaspoon vanilla
  • pinch salt, optional

If you have a VitaMix or other powerful blender take all the ingredients and puree until smooth.

If you have a not so powerful blender then cook all the ingredient for 15 minutes over medium low heat. This should soften the dates enough for your blender to puree the mixture until it’s smooth.

After you make this you will never buy bottled chocolate sauce again. It’s cheap and easy plus you can also customize it with a shot of Amaretto or Grand Marnier to make after dinner mochas or the perfect vegan ice cream topping. Get the stevia chocolate syrup recipe below or save it to your Key Ingredient account here.

Guilt-free Stevia Chocolate Syrup

1/2 cup cocoa
1/2 cup water
1/2 to 1 teaspoon stevia (I used Nu-stevia powder)
1 tablespoon agave nectar, optional
2 teaspoon vanilla extract

Mix the cocoa and water in a saucepan over medium-low heat. Whisk in the stevia and agave nectar, if using.

Cook until it’s the consistency that you want, whisking the whole time. It can be anywhere between a thin syrup to a thick fudge-like consistency.

Store in the fridge. If it thickens too much in the fridge just ad a teaspoon or 2 of water and mix in. At first it will seem like the sauce is breaking but it will come together with a few stirs.


The Great Vegan Bean Book is now available for pre-order on Amazon and soon I’ll give you more info on my third book that comes out in the fall!

Comments

  1. Love this naturally sweetened caramel… I can think of so many delicious uses!

  2. Hi, visiting from STHW Link Party. This looks great! I just discovered carob powder and have been making all kinds of things. Do you think it would work instead of the cocoa? Regardless I’m going to try it and especially want to make the carmel sauce for my son. Thanks!

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