Maple Caramel Chews

This caramel simmers down from coconut milk and maple into something rich and chewy, then sets in the freezer, becoming soft caramel chews or, left a little longer, sliceable fudge. No dairy, no refined sugar, no cocoa.

The sweetness here comes from maple syrup and coconut sugar, concentrated the way any caramel needs to be, so a small square enjoyed slowly is the right amount rather than a large piece eaten quickly. Coconut butter is what sets the caramel, and coconut milk gives it that rich body, so the whole thing rests on coconut rather than anything refined.

Make it on a quiet afternoon. Line the dish, pour the warm caramel in, and let the freezer do the rest. When you finally cut a piece, let yourself actually taste it.

Ingredients

• 1 cup canned coconut milk, light or full-fat
• 1/3 cup maple syrup
• 1/4 cup coconut sugar or maple sugar
• 2 teaspoons alcohol-free vanilla (or 1/2 teaspoon vanilla powder)
• 1/4 teaspoon sea salt
• 3/4 cup melted coconut butter (this is what sets the caramel and cannot be left out)
• 2 tablespoons solid coconut oil
• no cocoa and no chocolate; this is a maple caramel, so nothing chocolate is needed and it stays Core

Method

• In a saucepan, simmer the coconut milk, maple syrup, coconut sugar, vanilla, and salt for about 12 minutes, whisking often. It will thicken only a little, which is right.
• Take it off the heat and stir in the melted coconut butter, then the coconut oil, until smooth.
• Pour into a parchment-lined dish about 7 by 5 inches.
• For chews, freeze at least 4 hours until semi-firm, then shape into logs and keep them frozen. For fudge, freeze overnight, slice into small pieces, and serve straight from the freezer.

*Adapted from grazed-and-enthused*