At Last, Vegan Salted Caramel!

Salted Caramel is our most popular flavor (the same is true for most chocolatiers around here) and I've been wanting to make a non-dairy version for a while.

The challenge was that much of caramel's flavor comes from the browning of the cream and butter in it--without those two ingredients it just tastes like burnt sugar. 

Most of the recipes I've found for vegan caramel call for substituting soy milk for the dairy, but soy is frowned upon here in Berkeley and it's too nutty tasting anyway.

So in place of cream I used organic coconut milk, and in place of cow butter I used cocoa butter. The result is rich and flavorful, with the smooth chewy texture of a traditional caramel but entirely dairy free! The salt, as always, brings out the subtle flavors of the confection and balances out its sweetness. Finally, a salted caramel everyone can enjoy!