Jersey caramels

Jersey caramels

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
48
Photographer
Elisa Watson, Jeremy Butler

This one’s for Mum. When we were growing up, jersey caramels were our favourite movie treat. We’d always finish the bag before the credits rolled.

Ingredients

Quantity Ingredient

Caramel layers

Quantity Ingredient
160g coconut condensed milk
70g coconut sugar
70ml maple syrup
150g cashew nut butter
140g vegan white chocolate, roughly chopped

Cream layer

Quantity Ingredient
100g coconut butter
70g cashew nut butter
30ml maple syrup
1/2 teaspoon vanilla extract

Method

  1. Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
  2. For the first caramel layer, put half the condensed milk, half the sugar, half the maple syrup and half the cashew nut butter in a saucepan over a medium–low heat.
  3. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved. Remove from the heat and add half the vegan white chocolate and mix well, ensuring the chocolate is melted. Working quickly, spoon the mixture into the prepared tin and smooth the top. Put in the freezer for 30 minutes.
  4. For the cream layer, melt the coconut butter, cashew nut butter and maple syrup in a saucepan over a medium– low heat until it’s smooth and combined. Remove from the heat and add the vanilla extract. Evenly spread the cream on top of the caramel layer, smoothing the top, and put it in the freezer to set for 1 hour. This layer needs to be completely set before adding the top caramel layer.
  5. For the last caramel layer, heat the remaining condensed milk, sugar, maple syrup and cashew nut butter in a saucepan over a medium–low heat. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved.
  6. Remove from the heat and add the remaining vegan white chocolate, mixing well and ensuring the chocolate is melted. Working quickly, spread the mixture evenly on top of the cream layer, smoothing the top. Return the tin to the freezer for 2 hours.
  7. Slice into small cubes.
  8. Store in an airtight container in the freezer for up to 1 month.
Tags:
wholefood
allergy-friendly
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