This super easy vegan miso caramel makes a wonderful frosting for icing muffins and cakes. It’s also nice as a spread for toast or pancakes, or as a fruit dip! Gluten free and sweetened purely by dates.

Vegan Miso Date Caramel

This super easy vegan miso caramel makes a wonderful frosting for icing muffins and cakes. It’s also nice as a spread for toast or pancakes, or as a fruit dip! Gluten free and sweetened purely by dates.
Course Desserts and Sweets
Categories dairy free, egg free, gluten free, grain free, paleo, vegan, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 cups approximately

Ingredients

  • 250 grams medjool dates - about 15 dates
  • 1/2 cup cashew butter - smooth
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 3-5 tbsp white miso paste

Instructions

  1. Remove the pits from the dates and place them in a large heat proof bowl. Cover with boiling-hot water and let them sit for 15 minutes so they are super soft.
  2. Drain the dates, reserving the soaking liquid. 

  3. Place the dates, cashew butter, vanilla, salt and 3 tablespoons of miso paste into a blender or food processor jug. Add in about 1/4 cup of the soaking liquid from the dates. Combine until smooth.

  4. Taste test the caramel. If you like, add extra white miso paste, and also add extra soaking liquid (from the dates) if you want to make the caramel thinner. Blend again until smooth. 

  5. Repeat the process until satisfied with the taste and consistency. Store in a sealed jar in the fridge for up to one week (it might keep a little longer than that). 

Recipe Notes

*This recipe makes quite a thick caramel which is a great texture for frosting/icing or for use in raw treats e.g. making your own chocolate cups or raw caramel slice. 

*If you would like to make a thinner caramel which is more of a sauce, you can increase the amount of soaking liquid you add back into the mix, of course. I'd also recommend reducing the amount of cashew butter that you add to the mixture and using some full fat coconut milk to thin it out more instead. E.g. try 1/4 cup cashew butter and 1/4 cup coconut milk.