[A perfect topper that can replace whipped cream, this easy, fluffy Caramel Whip is perfect for vegan, sugar-free, grain-free, gluten-free, dairy-free, egg-free, nut-free, coconut-free, corn-free, soy-free, yeast-free, low glycemic and anti-candida diets.]
Sometimes life intervenes even when you’ve got something really important planned.
No, I wasn’t arrested on the way to my own wedding, or stuck in a 3-hour detour while driving to my sister’s birthday party, or left waiting on the tarmac with other passengers for hours while the conference where I was the keynote speaker carried on without me. (Phew.).
But more than a few times last month, I did feel sort of like the white rabbit in Alice in Wonderland, always late (late!) for a very important date. Actually, I was more like Phil in Groundhog Day: the entire month seemed to repeat the same day over and over, as I’d wake up each morning determined to collect my energy and catch up on work. . . . and then spend the remainder of the day sniffling, coughing, sleeping or basically just staring into space like an extra on The Walking Dead. Except I wasn’t even well enough to be walking.
What caused my nearly complete enervation, you may ask? Unfortunately, an ongoing sinus infection refused to take a hike, and I ended up coughing so hard that I cracked a rib, leaving me out of commission for almost 2 weeks. (Which explains why you haven’t seen me here or on YouTube lately).
I started out with the best intentions to write about the amazing Caramel Whip I posted on instagram a couple of weeks ago. In fact, this whip is the fluffy topper for the Chocolate Pecan Pie in my new Thanksgiving cookbook (available only until November 26th!). If you’re looking for a full menu that can satisfy your special diet (all recipes are free of gluten, eggs, dairy and refined sugars), go check out the entire holiday menu in The Sweet Life Thanksgiving cookbook!
[Chocolate Pecan Pie–entirely grain-free, gluten-free, dairy-free, egg-free, sugar-free, vegan and candida-diet friendly! Get the recipe here.]
But back to the whip. It took a while, but now that I’m finally on the mend after a multi-pronged strategy from my naturopath (herbals, homeopathics, heating pads, hibernation and more), I rushed over to my computer to share–STAT! And while natural remedies may take longer than prescription drugs to have an impact, I’m thrilled to have avoided taking any kind antibiotic (aka “candida fertilizer”).
The beauty of this whip is that it can be used anywhere you’d normally use whipped cream; it’s also great as a frosting. You’ll love the caramel undertones from the baked sweet potato and the lucuma, along with their added nutritional value and fiber content. Plus, the seed (or nut) butter provides protein and fat to help lower the overall glycemic index of the topping. Basically, it’s great for pretty much any situation.
Oh, and it will help to speed your recovery when you’re battling a sinus infection, too.*
*Okay, don’t take that as medical gospel. But it worked for me!
This versatile whipped topping is a great replacement for whipped cream on sweet treats, but with a lower fat and higher protein content. It’s great on pancakes and waffles, too, or as a dip for fruit slices.
1/2 cup plus 2 Tbsp (150 ml) unsweetened sweet potato purée (see note)
1/4 cup (60 ml) sunflower butter, almond butter or cashew butter
2 Tbsp (30 ml) lucuma powder (not optional)
2 tsp (10 ml) pure vanilla extract
1/4 cup (60 ml) unsweetened nondairy milk of choice (I like almond/coconut or quinoa/rice), or more, as needed
1/4 tsp (1 ml) English Toffee stevia, or to your taste
Pinch fine sea salt
Place all ingredients in a small food processor or Magic Bullet and blend until very smooth, light and creamy. If necessary, add a wee bit more milk to achieve desired texture. It should be light and fluffy, but still able to hold a shape (though not quite as light as whipped cream). Refrigerate until ready to use. Makes about once cup (240 ml) whip. Will keep, covered in the refrigerator, up to 5 days. May be frozen (defrost covered, overnight in the refrigerator; blend again before using).
Note: I like to bake my own sweet potatoes by roasting them whole (skin on) in a 425F ( C) oven for about an hour. Allow to cool slightly, peel off skin, and purée in the food processor. The potato will caramelize as it bakes, providing a much sweeter, darker product than canned. Freeze any leftovers for future use. Of course, canned is great if you don’t have time/inclination to bake your own!
Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
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This post is linked to Allergy-Free Wednesdays.