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Salted Cacao Caramel

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This luscious dip adds a touch of raw chocolate goodness to vegan caramel. This may just be your new favorite dip, spread, eat-from-the-jar sweet treat!  😁😊

Ingredients

  • 5 dates, pitted
  • 1/4 cup coconut milk or other plant-based milk of your choice
  • 1/4 cup unrefined coconut oil
  • 2 tablespoons almond butter
  • 2 tablespoons coconut butter
  •  2 tablespoons maple syrup
  • 3 tablespoons Tribal Moon Cacao
  • 1 teaspoon sea salt

Direction:

  1. Place the pitted dates into a measuring cup and cover with water. Microwave the dates for 2 minutes to soften them. Drain and place them into a blender.
  2. Into a small saucepan, melt the coconut oil over high heat. Once melted, whisk in the maple syrup.
  3. In the same pan, whisk in the almond butter and continue to whisk until the mixture bubbles and thickens.
  4. Turn the heat down to low and whisk in the coconut butter, Tribal Moon Cacao powder, and sea salt.
  5. Remove from heat and add the caramel to the blender with the dates and blend on high it gets until smooth. Store the cacao caramel in an airtight container in the fridge for 2 weeks or on your counter for up to 2 days.
  6. You can enjoy it immediately and spread it on pancakes, muffins, brownies, cake, toast, cookies, cupcakes, and bread. 

NOTE: If you store the Salted Cacao Caramel in the fridge, let it sit on the counter to soften or pop it in the microwave oven. 😀😀😀

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun