Caramel Chocolate Spread | GF
Vegan caramel chocolate spread made with dates and cocoa powder, to enjoy on a slice of bread, or drizzle on a dessert.
How to make a vegan caramel chocolate spread
To do this vegan chocolate spread, you will have to start by making a caramel. I created a whole post on how to make a salted caramel sauce, with all the tricks to be successful. That recipe isn’t vegan, but the process is exactly the same.
Now that your caramel is done, simply mix it with the dates and the cocoa powder in a powerful stand blender, until smooth. That’s it.
About the ingredients
The coffee creamer used to make this recipe is the Silk soy one. You can use any other brands and flavors such as almond, coconut, hazelnut, etc.
Margarine can be substituted for vegan butter.
Medjool dates are necessary for the texture, as they are soft and chewy. They also bring a lot of sweetness to the spread.
Make sure to use an unsweetened cocoa powder to balance the sweetness of the caramel and the dates.
How to store your caramel chocolate spread
I like to keep my chocolate spread in the fridge, and take it out about 15 minutes before eating, to soften. You can also microwave it for about 15 seconds.
If you want to make a bigger batch so that you don’t have to do it too often, this spread freezes well for up to 3 months.
What to eat this chocolate spread with
Looking for a bread or a brioche recipe ? Try this Rustic Rye Hazelnut Bread, Corn Bread Loaf, or Olive Oil Brioche.
You can also drizzle it on a sundae, or on this Pear & Almond Tart for example !
Caramel Chocolate Spread
Equipment
- Stand mixer
Ingredients
- ¾ cup + 2 tbsp granulated sugar – (200 g)
- ½ cup coffee creamer – (125 ml), see notes
- 1 heaping tbsp unsalted margarine – (20 g)
- ¼ tsp sea salt
- 4 Medjool dates
- 3 tbsp unsweetened cocoa powder – (20 g)
Instructions
- In a medium pot, caramelize the sugar on a medium heat stove, without stirring. Meanwhile, warm up the coffee creamer in a pot or in the microwave.Once the sugar is completely dissolved and reaches a nice amber color, pour slowly the coffee creamer, stir with a wooden spoon, and add the margarine.Keep cooking on low heat for a couple of minutes.Transfer in a heat proof dish, and allow to cool down at room temperature.
- Remove the seeds from the dates, and chop them roughly.
- Pour the caramel in the jar of your stand blender, along with the dates and the cocoa powder, mix until smooth.
- Put the spread in an airtight container, and keep in the fridge for up to two weeks. You can also freeze it for up to three months.
Notes
I created a whole post on how to make a salted caramel sauce, with all the tricks to be successful. That recipe isn’t vegan, but the process is exactly the same.
The coffee creamer used to make this recipe was the Silk soy one. You can use any other brands and flavors such as almond, coconut, hazelnut, etc.
Margarine can be substituted for vegan butter.
Medjool dates are necessary for the texture, as they are soft and chewy. They also bring a lot of sweetness to the spread.
Make sure to use an unsweetened cocoa powder to balance the sweetness of the caramel and the dates.
Take the chocolate spread out of the fridge about 15 minutes before enjoying, to soften. You can also microwave it for about 15 seconds.
Calories are per one serving (total calories for this recipe: 1,243).