This caramel sauce is absolutely delicious both hot or cold, and can be used in a million ways! On top of ice cream, pancakes, brownies – you name it! Here I’ve paired it with roasted apples, but feel free to come up with your favourite combo. I also like to drizzle it over ripe banana and sprinkle with crushed peanuts. Yum!
- Recipe by Christie Connelly
- Serves 4
- Prep Time 5 minutes
- Cooking Time 25 minutes
- 4 large apples, cored and quartered
- 1 teaspoon coconut oil, melted
- 2 tablespoons dairy free spread (or butter)
- 1 teaspoon vanilla bean paste (or pure extract)
- 1/2 cup dark brown sugar
- 1/4 cup maple syrup (gluten free)
- 1/2 Vitasoy Soy Milky Regular
- Place the quartered apples on a large roasting tray, cut side up, and brush or drizzle with the coconut oil. Bake for 15-20 minutes until tender and golden.
- Meanwhile, make the sauce. Place the spread, vanilla, sugar and maple syrup into a small saucepan. Bring to the boil, stirring often, then whisk in the soymilk and bring back to the boil. Boil hard for 3 minutes until slightly reduced and thickened.
- Serve apples warm with the caramel sauce as dessert or with porridge as a decadent breakfast. You can also refridgerate the caramel and serve it cold.
Nutritional Analysis – Amount per Serve