This is a lovely, runny vegan salted caramel sauce suitable for pouring or using in trifles & desserts, or even adding to your coffee for a mid morning boost. I am still on the hunt for a thicker caramel suitable for filling chocolates so if you know of a good recipe for that, please drop me a line and let me know!
I am just a few days away from launching the new business and I am sooo excited to share all with you soon. Please look out for the launch special offers on my social feeds!
Ingredients
- 400ml Tin of Coconut Milk (Full fat variety)
- 150g Light Brown Sugar
- 1/2tsp Vanilla Bean Paste
- 1-2tsp of salt (added at the end to your taste)
Method
Add coconut milk, sugar and vanilla bean paste to a saucepan.
Bring to the boil gently and then boil for 25-30 minutes, stirring often.
Take off the heat and stir in the salt to your taste.
Leave to cool and then decant into a sealed container and put in the fridge.
Enjoy it however you like!
This will keep in the fridge for about a week or so.
Nonna Ahimsa 
This sounds awesome. I love that there is more vegan options. I have started to become vegetarian and I have done it for about a week so far. Eventually I probably will go vegan so recipes like this are helpful. Thank you for sharing.
Lauren – bournemouthgirl
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Thanks Lauren, it’s great to hear. There really isn’t a better time to go vegan! So much choice and so many resources to help you stay on track too.
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