Peanut Butter Caramel
Okay, so first things first: No, this isn’t a caramel in the traditional sense. There’s no sugar thermometer, no bubbling away in a saucepan, no waiting around. But the taste is nonetheless reminiscent of a caramel sauce.
I have to be honest here: I wasn’t sure to include this as a recipe on this blog. Because it barely even is a recipe, really. It’s just three ingredients that you stir together in like 30 seconds. But I make it all the time, and thought I would post it after all.
I started mixing peanut butter with date syrup because I wanted something sweet and a little indulgent to spoon over oatmeal. Adding a splash of non-dairy milk turns it into something smoother, more pourable — and suddenly it feels pretty much like caramel. A very low-effort, everyday kind of caramel.
How to use this peanut butter caramel
I usually make it with a thicker peanut butter, something like Skippy. If your peanut butter is firm, you’ll need a bit more milk to loosen it. If it’s already runny, start small. Add one tablespoon, stir, and see how it looks. You can always add more, but you can’t really take it out again, is all I’m saying.
The level of sweetness depends on you, so use more or less date syrup. Don’t have date syrup? No worries, just use maple or agave syrup. I do like date syrup for a reason, though: It gives it a slightly deeper flavor, almost like toffee. That being said, maple syrup or agave work just as well if that’s what you have at home. I recommend starting with half a tablespoon, tasting, and adjusting from there.
What I love about this peanut butter caramel is how versatile it is. I use it over oatmeal, swirl it into yogurt, drizzle it over fresh or thawed berries, or layer it into a chia pudding parfait. It also works really well as a soft layer in cakes or no-bake desserts when you don’t want a heavy frosting but still want something sweet and creamy.
Not to mention, you can obviously sub any nut butter your little heart desires. Almond butter is amazing, too. Or why not try hazelnut?
The peanut butter caramel thickens a little in the fridge, especially if you used less milk. Just stir it up before using and add in another splash of milk if needed.
PrintPeanut Butter Caramel
This easy vegan peanut butter caramel is made with just three ingredients and comes together in minutes. Perfect for drizzling over oatmeal, chia pudding, berries or layering into cakes and desserts.
Ingredients
- 1 tbsp peanut butter (any kind)
- 1/2-1 tbsp date syrup, to taste
- 1-3 tbsp nondairy milk, to taste (depending on how runny your peanut butter is, you’ll need more or less)
Instructions
- Mix all the ingredients, starting with less date syrup and less milk.
- Add more date syrup for a sweeter taste and more milk for a more runny consistency. How much you need to add depends on your peanut butter.
