@Justjosi has created the perfect accompaniment to our choc and aubergine fondant! You won't want to miss out on this healthy caramel sauce (YES, HEALTHY!).
Lets get going!
-1 tin of Coconut milk,
- 80g Coconut sugar,
- 1 tsp salt
- 1 tsp Coconut oil
1. Shake the tin of coconut milk then open and pour into a pan with the coconut sugar and salt. Mix well then put on medium to high heat,
2. Bring to the boil then turn the heat down to low, allow to simmer for about 45 minutes, stirring occasionally, until the sauce thickens (it should coat the back of the spoon),
3. Add in the coconut oil and mix well, then either serve warm on top of the Chocolate and Aubergine Fondant or allow to cool. Store in one of our empty glass jars and it will keep in the fridge for a week!
TUCK IN! xxx