Ingredients
Scale
Caramel:
- 1/2 cup brown sugar
- 4 tbsp vegan butter
- 7 tbsp brown rice syrup
- 1 can condensed coconut milk
- 1/2 cup canned pumpkin puree
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp vanilla extract
Other
- 1 cup Lily’s Sweets chocolate chips
- 1 tbsp coconut oil
Instructions
- Line an 8×8 pan or a loaf pan with parchment paper.
- Place all the ingredients in a pan and cook over medium heat until amber colored (approximately 10 minutes).
- Once the sugar syrup has turned to an amber color, continue to whisk to prevent burning.
- The mixture should thicken. I recommend the ball test.
- Simply let some drip into a glass of water and if the texture allows you to form ball then it’s ready.
- Remove from heat and add the vanilla now.
- Slowly and carefully pour the mixture into the lined pan.
- Cover and place in a freezer for 5-10 minutes.
- Remove the caramel from the pan and slice into squares. Place on parchment paper. If they start to spread when they come to room temp place back in the freezer for a few minutes.
- Place chocolate and coconut oil in the microwave and heat for 1 minute, combining every 15 seconds until fully melted.
- Top the chilled caramels with melted chocolate. Coat twice to protect the caramel. Place them in the fridge to set for 30 minutes to set. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1