Hooray! We are entering the Back-to-Back Party-Hardy-and-Outgrow-Your-Britches Season!
I don’t really have a sweet-tooth. Desserts are rarely on my mind. however, I DO love entertaining and making loads of special treats!
Last year I discovered this yummy umami caramel recipe that absolutely tantalized my tastebuds and set my imagination on fire! And, it was EASY!!! No special equipment or wacky ingredients!
This year I decided to adjust the recipe to lower the carbs and remove the refined sugar. I utilized the tips shared by SugarFreeMom to make a wiz-bang successful mashup!
EASY Low-Carb Vegan Miso Caramel
2 cans coconut milk
1 Tbs stevia powder (about 10 packets)
2 Tbs miso (use gluten or soy free, as needed)
1 Tbs molasses
1 Tbs maple syrup
1 Tbs arrowroot powder
In a medium saucepan, whisk coconut milk, arrowroot, molasses and maple syrup until combined.
Simmer on medium heat, stirring occasionally, until liquid reduces by half (approximately 30 minutes).
Add the stevia and miso and stir until dissolved.
Allow to cool completely before storing in a sealed container in the fridge.
Drizzle it over baked sweet potatoes.
Use as a Fruit Dip.
Enjoy as a Coffee Enhancer.
Build a guilt-free ‘Nana Cream Sunday.
…The opportunities go on and on and on!