This dreamy Chaga, Coconut & Chocolate Salted Caramel is perfect eaten straight from the jar or poured over frozen fruit and ice cream.
Equipment
- Heatproof bowl or double boiler
- Blender
Ingredients
- 60ml organic coconut milk
- 1 tsp vanilla powder
- 150-200ml freshly boiled water
Method
- Start by melting the coconut oil and cacao butter over a double boiler or pop in the microwave for short 10 second bursts until melted.
- Add to a bullet style blender and combine the rest of the ingredients except for the boiled water. Blend until it starts to come together in a thick mixture.
- Add 150ml of hot water and blend until smooth. For a thinner caramel add another 50ml of water and blend again. Serve immediately or transfer to an airtight jar or container and serve in the refrigerator for up to 1 week. For information on how to re-heat please see the notes.
- Notes Due to the sauce being coconut oil based it will solidify when stored in the fridge so simply run the jar under some lukewarm water, slowly increasing the heat, then sit the jar in a bowl of freshly boiled water for 5 minutes. Stir together and enjoy.
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