Vegan Carmel Deliciousness

I'm gonna get straight to the point, I can drink this stuff. Anyway, it's good on ice cream and fruit and works well on cakes (more to follow on that soon, it makes a nice glaze). It's easy to store and keeps for 3 weeks or so (mine never lasts that long anyway)

Makes about one cup (I store mine in a recycled jar)

Keep in the fridge 

Can be reheated 

Prep time 2 mins

Cook time 10 mins 

Probably about one million calories per teaspoon 

3/4 cup soy milk 

1 cup unrefined raw brown sugar

1/4 pure maple syrup 

2 tablespoons sunflower margarine 

4 drops vanilla essence 

Pinch of salt

1 tablespoon cornstarch combined with 1 tablespoon water separately

Combine milk, sugar and maple syrup in a medium saucepan for 5 minutes whisking often. 

Add in cornstarch and water mix and cook for a further 5 minutes. 

Remove from heat and add vanilla, salt and margarine. 

BAM. 

Vegan peanut butter cups

Yum. Keep 'em in the freezer to keep the "chocolate" crunchy. 

2:1:1
coconut oil : cacao powder : nut butter 
and a massive dollop of agave syrup (2 tbsp)

Softly melt the coconut oil (I've also seen variations where people have used cacao butter). I tend to boil water in a small sauce pan and measure out my coconut oil in a glass pyrex jug, the jug being only a little smaller than the saucepan so I can melt the oil like you would chocolate, by putting the whole jug in the water in the saucepan. 

Once that has all melted slowly add in the cacao powder and stir the whole time (you can take the jug out of the water, the oil will stay melted for a while. Then add the agave.


Pour half the mix into cases, freeze to set. After 10 minutes, blob some nut butter in the centre and flatten out then cover the butter with the rest of the mixture. Freeze for a further 10 minutes. 

Enjoy!

I hope soon to add these on top of some of Mums vegan brownies... more to follow soon.