A sweet-tooth. Most of us have it; that nagging need for something, well, sweet. But what if you’re following a plant-based lifestyle? Treats like ice cream, cake, or cookies are out… or are they? Plant-based sweets are made without animal products such as dairy, eggs, or honey. They rely on ingredients derived from plants, including plant-based milk alternatives. For those searching for plant-based desserts, there are a multitude of options for your sweet side. You can indulge in plant-based Chocolate Mousse or plant-based Brownies for example.
We’ve even got a very special recipe for a dessert accompaniment that takes the cake when it comes to enhancing your plant-based desserts — Plant-Based Caramel Sauce! But what can you do with a plant-based caramel sauce? Well, maybe the better question is… what can’t you do?
How about:
- Drizzle it over vegan ice cream
- Top your weekend pancakes or waffles
- Layer it in your baked desserts
- Create a delicious dip for fruit
- Mix it into your morning coffee or hot chocolate on a cold day
- Use it as a garnish for cakes or cupcakes
- …the possibilities are as endless and creative as your imagination.
This recipe for Plant-Based Caramel Sauce comes to us from Escoffier Certified Master Pastry Chef, Frank Vollkommer.
Plant-Based Vanilla, Oat Milk Chocolate Caramel Sauce
Yield: 440g
Ingredients
100g Glucose syrup
100g Patisserie fondant
20g Vegan butter
20g TCHO Oat My Gawd 46% Oat Milk Chocolate
100g Oat milk
100g Raw sugar
1.5g Baking soda
1g Salt
Instructions
- Combine the oat milk, vegan butter, raw sugar, vanilla, baking soda, and salt, and bring to a boil to fully dissolve the sugar. Strain the mixture and reserve hot.
- Bring the fondant and glucose to a medium caramel color in a heavy saucepan.
- Deglaze the caramel with the hot liquid being careful not to add it too quickly.
- Bring the caramel mixture to a boil to a final temperature of 225F/112C.
- Allow to cool to room temperature prior to use.
*Pro Tip- adjustments to thin the consistency may be done with hot oat milk as needed. The correct consistency should stay in place when piped onto the cookies.
