"Sugar-free" Caramel

"Sugar-free" Caramel
Diva Caramel Sweetheart Cake
Diva Caramel Sweetheart Cake

I love this caramel recipe for many reasons. First, it doesn't contain white sugar. Second, it's easy to make. No cooking or boiling is needed. Third, it can be re-invented into many variations.

This special caramel sauce is a perfect base for a candy recipe...or you can lovingly drizzle it over your favorite dessert: apple pie, ice cream, or chopped bananas with walnuts. The recipe can also be used to create Caramel Popcorn Balls, Sticky Bon-Bons, or as an icing or special glaze for a cake. 

Ingredients

CARAMEL CANDY with Nuts

½ cup Macadamia nuts

3 tablespoons Pecans

 

CARAMEL SAUCE ONLY:

2 tablespoons raw Coconut Butter (One to try: Artisana), melted to a creamy texture using double boiler method

1 teaspoon extra light Coconut Oil (soft, melted)

¼ cup Light Agave (Light Agave is preferred, Dark Agave is too maple-like)

2 ½ teaspoons Lucuma powder

2 ½ teaspoons Vanilla extract

½ teaspoon Raw CAROB powder

½ teaspoon Raw CACAO Chocolate powder

½ teaspoon Yacon syrup

1/8 teaspoon Sea Salt

1 ½ tablespoons Coconut Palm Sugar (pre-ground)

dash of Cinnamon

Directions

If you are making the SAUCE, skip using the nuts and go to Step 3. If you are making the caramel CANDY, start at Step 1. Follow Steps 1-7 for the caramel CANDY.

Step 1. Prep: Line a shallow glass (7x5x1/5 inch) dish with non-bleached parchment paper. Set aside.

Step 2. Pre-grind nuts - first Macadamia nuts and then the Pecans. Slightly pulse them to break them down. Do not blend - large chunks will add desired texture to the candy. Set aside in a separate bowl. 

Step 3. To make Caramel sauce, combine Caramel ingredients in a small bowl and stir. No cooking or boiling is needed! That's it for the sauce.

Step 4. Once stirred to a creamy texture, add Macadamia nuts and Pecans to the sauce.

Step 5. Stir by hand until nuts and sauce are thoroughly combined.

Step 6. Transfer mixture to the shallow glass dish lined with parchment paper. Spread evenly. Freeze for 1-2 hours. 

Step 7. Remove from freezer. Use a knife to loosen up the sides. Remove the candy from the dish and peel off the parchment paper. Cut into squares. Serve and enjoy!

Storage: This dish should be stored in the freezer; it will keep for about one week.

Where to buy: lucuma powder, raw carob, raw (chocolate) cacao powder, yacon syrup, and coconut palm sugar are typically sold in health food stores. Select Whole Foods Markets carry these items. Amazon.com also sells these products. Internet-based companies specializing in natural or whole-foods also feature them as well.

Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.