1 can (13.5 to 14 ounces unsweetened full-fat coconut milk – do not use light)
1/2 cup Wholesome Organic Coconut Palm Sugar
1 tablespoon Wholesome Organic Blue Agave Syrup
1/4 teaspoon fine sea salt
1/8 teaspoon guar gum
2 ounces dark chocolate (68 to 72%), finely chopped
2 teaspoons pure vanilla extract
Combine the coconut milk, organic coconut palm sugar, organic blue agave syrup, salt, and guar gum in a blender. Start blending on low and in- crease the speed to high. Blend for 1 minute until the sugar is dissolved.
Pour into a heavy-bottomed medium saucepan (about 8 to 10 inches across x 3 inches deep) and cook over medium- high heat, whisking occasionally just until the mixture begins to bubble.
Raise the heat to high and stir constantly until the mixture starts to boil furiously. Stir frequently for 10 minutes, adjusting the heat up or down as necessary to maintain a steady boil.
Carefully pour the very hot liquid into a 2-cup heatproof spouted measuring cup. Wait for the bubbling to stop and note the amount. If the liquid measures 1 1/4 cups / 300 ml, or a little less, it can be finished. If not, cook longer until it has reduced further.
Once the mixture has reduced, wait about 1 minute until steam is no longer visible, and then add the chocolate and the vanilla extract. Stir until the chocolate is melted and the sauce is smooth. Pour the sauce into a clean jar. Use warm or at room temperature.
Serving Suggestions: Spread the Dulce de Leche on bread or use it as cake filling. Heat until liquid and use it as a dip for pretzels, pieces of cake, or cookies use your imagination or pour over Chocolate Coconut Ice Cream in Vegan Chocolate! This dulce is also the ‘caramel’ component in the Millionaire’s Banoffee Tarts in Vegan Chocolate. Or, eat it off a spoon, as I do!
Keeping: The Dulce can be refrigerated covered for up to two weeks in the jar. It will thicken considerably in the refrigerator. Warm gently over low heat in a small saucepan to liquefy if desired.
Many Wholesome products are qualified to use the following: