Almond Caramel Filling
Ingredients
almond butter
200 gr
Sugar-free. Homemade or store-bought
Sunroot syrup
150 gr
May be substituted with other sugar-free natural syrups or honey
Coconut oil
70 gr
At room temperature. Preferably cold-pressed
vanilla stevia liquid
5–10 drops
Vanilla pods or alcohol-free vanilla extract also works
Pink himalayan salt
2 pinches
Step-by-step Instructions
1
Soak almonds in water overnight
2
Wash thoroughly
3
Remove brown skin
4
Dry completely in a dehydrator
5
You can also use an oven
Set to the lowest temperature, keep the door ajar
6
Blend very well dried almonds in a food processor until you have a smooth paste
7
Here we have our homemade almond butter
Skip all of the above steps if using store-bought
8
Mix the almond butter with all other ingredients
9
Fill your mould (silicone ice tray) with the caramel
10
Put it in the freezer for several hours or overnight
11
Ah, sweet life!