Hello everyone! It’s Rita here. We haven’t had much time to prepare new and festive recipes for the blog, but we did concoct this Vegan Salted Caramel that you can enjoy not only over the holidays but also throughout the year. Since I am the holder of the biggest sweet tooth in the house award, I’m always searching for ways to recreate the flavours of my favourite treats from when I was growing up. With this particular recipe, I was hoping to achieve something that would taste like Werther’s Original caramel candies. I ended up liking this version even better, as the subtle coconut flavour does make it that much scrumptious! We like to drizzle this over cakes, muffins and tarts, dip fresh fruit in it, include it in vegan yogurt bowls topped with loads of nutty granola or mixed into our porridge for an extra indulging breakfast. I am actually willing to bet you will find yourself wanting to devour this by the spoonful.
The preparation does require a little of your love and attention, as you should gently and constantly stir the caramel while it cooks for a little over half an hour, but it is definitely worth the trouble. Stay on the lookout for a yummy coconut caramel drizzled smoothie we’re sharing soon. It showcases just one of the many ways you can include this caramel into your creations!
Vegan Coconut Salted Caramel
40 minutes | makes approximately 2 cups of caramel (500 ml)
2 tins of full fat coconut milk
1 cup | 160 gr. coconut sugar
2 tsp coconut oil
1 tsp sea salt
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
Combine the coconut milk and coconut sugar in a small pot over medium heat and bring to a boil, stirring often.
Allow the mixture to boil gently for 30 to 35 minutes, stirring constantly, to reduce the sauce and caramelise the sugar.
Remove from the heat, and the coconut oil and sea salt and mix well to combine.
Allow to cool at room temperature before pouring into an airtight jar. Store in the fridge.