Next time I bake a chocolate cake, this will for sure
be oozing out of it:)
Inspiration? Well, I’ve always LOVED caramel, but my friend Julia’s recent Fleur de Sel Wedding Cake
inspired me to create something similar (but healthier).
It was by far the most amazing cake I’ve EVER eaten.
Um, so amazing that I ate 5 pieces!!!
Salted caramel layered in between vanilla pound cake.
Totally worth every bite.
This version is sweet, salty and gooey,
but made with coconut milk and coconut palm
sugar (instead of cream, butter and refined sugar.)
Better for your stomach, and health.
But, prob not better for your teeth,
so brush well!
Fleur de Sel (Salted) Caramel
YOU NEED:
1 can coconut milk
3/4 cups coconut palm sugar
1/4 tsp vanilla extract (or 1 vanilla bean)
1/4 tsp Himalayan Pink Sea Salt (or Celtic Sea Salt)
DIRECTIONS:
1. Combine the coconut milk and coconut palm sugar in a saucepan.
2. Bring to a boil over medium heat, while stirring to dissolve the sugar.
3. Simmer, about 10 minutes, until thick, golden, and very flavorful.
4. Add in vanilla and sea salt.
5. Remove the pan from the heat and let cool to room temperature.
Serve over ice cream, cake, granola, or spread over apples. YUM!
Or, pour into a cute mason jar and refrigerate, wrap in twine and give as a b’day present!
Voila! Enjoy!
(The goat milk version didn’t turn out too well, so it’s def not worth sharing the recipe!)
The above recipe was adapted from this recipe.
Be creamy. Be sweet. Be well.
xoxo
be well,
arielle
