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How to Make Raw Chia Caramel Sauce
raw chia caramel
Some thick, sticky-sweet caramel sauce can go a long way to perk up a variety of recipes from pancakes and waffles, rice pudding, cakes, ice cream, hot cereal or fancy coffee drinks. And I’m a big fan of caramel recipes like my Vegan Apple Cider Caramel, but I wanted to create a recipe that was more on the healthy side. This two-ingredient sticky sweet Raw Chia Caramel Sauce hits the mark. And with the natural thickening power of chia seeds, you don’t even need to turn on your stove! Made from pure raw agave syrup – or maple syrup if you’d prefer – this stuff drizzles on thick and adds pure sweetness to your recipes. Make it in ten minutes!..
How it works. The chia seeds natural thickening abilities allow the agave syrup to turn gel up a tad. Then placing the mixture int he freezer for a few minutes right before serving makes it truly sticky and caramel-y.
Bonus! Not only is this stuff yummy, but it adds healthy nutrients from the chia seeds! See more on chia seed nutrition.
drizzled over rice pudding
Chia Caramel
3 Tbsp raw agave syrup
2 tsp chia seeds
To-Make:
1. Add ingredients to small serving dish.
2. Stir briskly for about 1-2 minutes.
3. Let sit for another 7 minutes – stirring every minute or so – so that chia seeds don’t clump.
4. Place dish in freezer for at least 3 minutes. This will speed the thickening process for use.
Use as desired. Store leftovers in fridge.
Alterations:
* infuse with flavors: vanilla, cinnamon, cayenne, ginger and more (add a few dashes of these spices or a few drops of extract).
* use maple syrup instead of agave -note will not be ‘raw’ since maple syrup is boiled.
vegan caramel sauce, no heat required!
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