You may have noticed by now that Salted Caramel is a trusted favourite here at Livia’s Kitchen! I’m pretty sure we’re not alone though. In any sweet treat it’s used in, salted caramel is always a winner. That’s why it often inspires many of our recipes, and of course, flavours for the millionaire bites and biccy boms, too!

Traditional caramel is made by dissolving sugar in water however, without using refined sugar, there are three ways to make salted caramel the LK way…

  1. The first is really simple – place medjool dates along with a generous pinch of salt (to taste) into a food processor and blend until smooth. This salted caramel is really good as an icing or filling.
  2. The second you can play around with a bit more – if you heat some nut butter, sweetener (I like maple syrup or coconut sugar), coconut oil, salt and some nut or coconut milk for a thinner consistency, you end up with a great salted caramel for a sauce or a gooey middle.
  3. The last one is most similar to the traditional method – add coconut sugar and water to a pan, then add coconut milk and later the salt. This works best for a tart filling.

All of these methods have been used in our salted caramel recipes…

The date caramel is super easy, but the result is delicious! I love anything indulgent and adding a gooey salted caramel centre to a chocolatey treat is about as indulgent as desserts come. Two of my favourites are these Gooey Salted Caramel Brownies and the Chocolate and Salted Caramel Cupcakes with a caramel middle and frosting on top! There are so many uses for date caramel but another special one are these delicious Ginger, Chocolate and Salted Caramel Bourbons, where the salted date caramel makes an ideal sandwich filling between the biscuits.

The salted date caramel is also used in the caramel layer of the millionaire bites and the centre of the biccy boms. I know you’re not supposed to have favourites, but it’s no coincidence that Salted Caramel is used as a flavour in both products!

I love making a salted caramel sauce, as it’s easy to tweak with different nut butters and sweeteners. I’ll usually opt for cashew butter as I think it works really well in achieving the caramel flavour but you can swap it our for whichever nut butter you have on hand. These Salted Caramel Fondants, have a really simple cashew maple middle and are so so dreamy! Whilst our trusty peanut butter makes the most delicious layer in these indulgent Raw Salted Caramel Cheesecakes.

The last way to make salted caramel is one that I don’t use as often, but it works perfectly in these Mini Salted Caramel and Chocolate Tarts. Salted Caramel goes really well with chocolate, and the combination of a salted caramel layer and a chocolate layer makes this dessert one of my go-tos.