Thick Vegan Caramel Goodness

It’s always so amazing and exciting to me when I find something I can eat that is like what people without food intolerances can eat. Caramel sauce??!! Yes, please! We enjoyed this after a very full date day and night, which included a lovely breakfast at home with delicious almond milk lattes,  a trip to LA, a matinee musical, an early dinner at one of our favorite restaurants, a few glasses of wine, a fantastic movie at home, and lactose-free ice cream with THIS CARAMEL SAUCE! It. Was. Heaven.

Make this and see just how good it is! Colin and I could not get enough.

Thick Vegan Caramel Goodness

*14 ounce can coconut cream

**1 cup organic palm sugar (Trader Joe’s, Whole Foods)

***2 tablespoons cornstarch (leave this out for Paleo)

¼ cup pure maple syrup

2 tablespoons coconut oil

¼ teaspoon vanilla extract

Small pinch of sea salt (or a few cracks)

*I used a can of full-fat coconut milk that had turned to cream on its own—this happens a lot! At the grocery store, shake the cans until you find one that’s solid. If you can’t find a can of milk OR cream that is solid one, opt for just a can of coconut cream. Trader Joe’s brand is good. The recipe that inspired me used regular canned coconut milk, but the blogger said her sauce was VERY thin. Mine is not! It’s very thick and rich, especially when chilled, but I think I prefer it warm.

**This sugar is AMAZING! I had never had it before! It smells and tastes like toffee cookies. That’s the best way I can think to describe it. This sugar, however, is quite grainy. If you want a very smooth texture, I recommend you strain it after cooling through a fine-mesh strainer, using a spoon to help it along. I’m thinking you could certainly make this recipe with regular or brown sugar, but I imagine the taste would be pretty different. I will try it and report back! Meanwhile, I can’t wait to try this sugar in other recipes…

***This helped to make my caramel thick! If you want it to be grain-free, you can leave this out. I imagine it would be thinner, but the coconut cream should help thicken it up a bit.

Instructions:

In a small heavy-bottomed saucepan, whisk to combine the maple syrup, coconut cream, and sugar over medium heat. Bring it to a boil (but be careful it does not boil over! Lay a wooden spoon over the top of the pot to help ensure this does not happen, and do not walk away) and then turn the heat to medium-low or low. Simmer, stirring frequently, for about 15 minutes.

Meanwhile put the coconut oil in a dish and microwave on high for 20 seconds. Then, stir the cornstarch into the oil really well.

After the sauce has been cooking for 15 minutes, whisk in the oil mixture and let cook for 1 minute more while stirring with the whisk. Then, add the sea salt and vanilla and move your pot off the heat and let cool and thicken for about 20 minutes.

Put it in a pretty jar and keep it in the fridge for 5-7 days. Serve it warm or cold! YUM!

photo ice cream

photo 2 (2)

Inspired by: alergyfreealaska.com