- \n
- 2 Earl grey tea bags<\/a><\/span><\/li>\n
- \u00bc cups coconut sugar<\/a><\/span><\/li>\n
- 3 cans coconut milk<\/a> that has been refrigerated (scoop only the “fat” from the top of the tin)<\/span><\/li>\n
- 6 tbsp coconut oil<\/a><\/span><\/li>\n
- 1 tsp sea salt<\/a><\/span><\/li>\n
- 1 tsp vanilla extract<\/a><\/span><\/li>\n<\/ul>\n
For wrapping:<\/b><\/em><\/h1>\n
- \n
- Dried lavender \/ flowers (optional)<\/span><\/li>\n
- Brown wax \/ baking paper<\/a><\/span><\/li>\n
- Glass jar<\/span><\/a><\/li>\n<\/ul>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/DSCF0376-200x300.jpg\")
<\/b><\/em><\/h1>\nMethod:<\/b><\/em><\/h1>\n
- \n
- Line a 20cm square tray with wax paper paper and put aside. <\/span><\/li>\n
- Bring all the ingredients to a boil in a large pot. Stir continuously until the mixture starts to bubble, then turn down to a medium heat.<\/li>\n
- Let it simmer on a medium heat for about 40 minutes or until the mixture starts to look thick. Remove the tea bags after 10 min of boiling.<\/li>\n
- To test if it\u2019s your caramel is ready, drop a piece of the mixture onto some spare wax paper. If it turns solid within a minute it\u2019s ready. If it remains liquid, then it\u2019s not ready. This can take a while, so be patient. The mixture will be very thick when it is indeed ready.<\/li>\n
- Carefully pour the caramel into the prepared baking tray and leave to cool before refrigerating. Refrigerate overnight to make sure it has set.<\/li>\n
- Once hardened, remove from the fridge and cut into long rectangular shapes. This recipe should yield about 40 caramels (depending on sizes cut).<\/li>\n<\/ol>\n
To wrap: <\/strong><\/em><\/h2>\n
- \n
- Cut 8×8 cm squares (adjust according to caramel size) from the brown baking paper and set aside. <\/span><\/li>\n
- Sprinkle some salt and flowers over the toffees before wrapping. <\/span><\/li>\n
- To wrap, simply place a caramel in the middle of the baking paper, fold over the toffee and twirl the ends to close them off. <\/span><\/li>\n
- Pop into a storage jar, add a ribbon and card, and voila! Gift for mom. It\u2019s advised to keep these in the fridge as they can get very soft at room temp. <\/span><\/li>\n<\/ol>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/DSCF0428-200x300.jpg\")
<\/p>\nChocolate coated alternative:<\/b><\/em><\/h3>\n
For a little extra indulgence, skip the sea salt when making the caramel. Melt one slab of dairy and sugar free dark chocolate (baking chocolate will also work). Coat each caramel in melted chocolate and sprinkle over some seeds, buckwheat groats or flowers over the melted chocolate. Let the coated chocolate caramels rest on a wire rack or baking sheet. Wait for them to harden completely before wrapping. \u00a0<\/span><\/p>\n
Vegan Rooibos Coconut Custard Tart<\/a><\/p><\/blockquote>\n
- Sprinkle some salt and flowers over the toffees before wrapping. <\/span><\/li>\n
- Brown wax \/ baking paper<\/a><\/span><\/li>\n
- \u00bc cups coconut sugar<\/a><\/span><\/li>\n