Gluten-Free, Vegan, Serves 60
- 1 cup apple cider
- 1 1/2 cups coconut cream
- 2 1/2 cups coconut sugar
- 1 cup date syrup
- 1/2 cup vegan butter
- 2-4 Tbsp bourbon
- 16-ounces dark chocolate
- 2 tsp Pure vanilla
- flaky sea salt
Directions:
Line a 9×13-inch baking dish with parchment paper. In a large saucepan, combine cider, cream, sugar, syrup, and butter. Bring to a boil over medium-high heat, stirring occasionally until the mixture reaches 244 degrees F, about 12-14 minutes total. Remove from heat and carefully stir in the bourbon and vanilla. Return to high heat and bring it back up to 244 degrees F. Remove from the heat and carefully pour into the dish. Let set up at room temp for 4 hours to a day. Cut the caramel into 2-inch squares. Place in the freezer for 20 minutes. Melt the chocolate in a double boiler and dip each piece. Place onto parchment paper and top with salt. Let set up in the fridge for 20 minutes. Store in an airtight container for up to 2 weeks.