I have ALWAYS loved salted caramel. Salted caramel EVERyTHING. But as we all know it isn’t the healthiest thing and it also contains tons of dairy. So the idea of making a vegan, refined sugar free version of one of my favorite things was really exciting to me, but at the same time I did not have much faith in it to taste the same as the delicious creamy, salty sauce that I love so much. I was wrong! Oh SO SO wrong! It pretty much tastes the same. It is still very “caramelly” and creamy and the texture is just as delicious as always. It is a bit dangerous though because if your anything like me, you’ll end up adding it to EVERYTHING! 

There’s also nothing quite like whipped cream. Whenever you need a topping to liven up an old dessert or simply need to whip up something decadent without wanting to do all the effort, good old whipped cream is always there to save the day. But it’s difficult when your vegan, or simply avoiding dairy. Vegan Coconut Whipped Cream can be a little temperamental though, the amount of “whip” you get from the cream can often depend on the brand you buy as well as the type of coconut milk/cream you use. I used coconut cream, but you can also use coconut milk. Preferably you should use full fat coconut milk. 

1 Can coconut cream/milk

2 tsp vanilla

2 Tbsp Sugar/sweetener.

Place coconut cream/milk in fridge overnight.

Scoop out the cream from the top of the can, ensuring not to scoop out any of the water.

Place cream in mixer, and whisk on high.

After a few minutes add in the sugar and vanilla and continue to whisk.

Whisk until fluffy.

Store in fridge.

1 Can Coconut Milk

3/4 Cup Coconut Sugar

1/2 tsp Salt

1/2 Tbsp Coconut Oil

2 1/2 tsp Vanilla

Combine coconut milk, coconut sugar a salt in a small pot.

Bring to a boil and allow to boil for about 2min.

Lower heat and allow mixture to simmer.

Simmer for 30-40 min stirring often.

Once the mixture becomes dark and thick, remove from heat.

Stir in coconut oil and vanilla.

Pour and store in a glass jar.

1 Cup Flour (wholewheat/oat are good healthy alternatives).

2 Tbsp Sugar/sweetener

1 tsp Baking Powder

1tsp Baking Soda

1 1/2 tsp Vinegar

1 Egg (or flax egg)

1 Cup Milk/Almond Milk

1 Tbsp Coconut Oil

1 Cup Pumpkin Puree

1 tsp Cinnamon

1/4 tsp Nutmeg

1/8 tsp Ground Cloves

1/2 tsp All Spice

Make the Pumpkin Puree if using homemade puree.

Then combine the pumpkin puree with all the other wet ingredients in one bowl.

Combine all the dry ingredients in a separate bowl.

Mix all the wet and dry ingredients together until well combined.

Fry in a pan with a little extra coconut oil or butter on low (be patient).

Top with a little butter and syrup/maple syrup or with salted caramel.