I am a sugar addict, which is why I don’t have any sugar granules in my house. (Except maybe in the form of Mallomars, but that’s not directly my fault. Is this the right format to confess that, a few weeks ago, I ate a whole box in one night?)
So, yeah—caramel sauce. Love the stuff, but never thought I could make something resembling it without butter, refined sugar and…evil. (And by “evil”, I mean the type like the wicked queen from Snow White—like, gorgeous and desirable evil.)
But, as we’re learning over time, agave nectar is a worthy substitute for all manner of sweet things. Add in the deep complexity of molasses, some nuts, and you’ve got the kind of sauce that suddenly seems like an acceptable meal substitute when you’re one day away from your period. (It is not! Don’t listen to yourself!)
No, this isn’t a health food, but it beats the hell out of your standard caramel sauce recipe. So enjoy.
Prep Time: 5 Minutes Cooking Time: 15 Minutes Yield: About 2 Cups Ingredients: ½ Cup Pecans or Walnuts 1 Cup Agave Nectar ½ Cup Molasses 1 Cup Soy Milk Pinch Sea Salt ½ Tsp Vanilla
Directions: Coarsely chop nuts. Combine agave nectar, molasses, and soy milk in a saucepan and simmer over medium heat, stirring often, until smooth and creamy. Stir in sea salt and vanilla. Continue to simmer, stirring often, for 7-8 minutes or until slightly thickened. Stir in nuts and serve. Or let it cool in the fridge and then heat before serving.