Ingredients
- 1 13.5oz can coconut milk
- 1 cup coconut sugar
- 1/4 tsp salt
- 1.5 cups chopped pecans
- 1 cup chocolate chips or bar for melting
- flaky sea salt
Instructions
- Bring coconut milk, coconut sugar, and salt to a boil in a saucepan.
- Reduce heat to medium-low and let simmer/bubble for 30-40 minutes. It should never be a rapid boil, but should always have bubbles. Stir occasionally to prevent burning.
- Once it starts to get smooth and thick, turn off burner and pour caramel into glass jar to cool.
- Let cool on counter for 1 hour, then add to a bowl with chopped pecans and mix well.
- Using a small cookie scoop or spoon, add about 2 tablespoons of pecan caramel mixture to parchment lined baking sheet. Stack mixture up so it isn’t so flat.
- Place in freezer for 2 hours.
- After 2 hours, melt chocolate in microwave and add about 1 tbsp to each pecan caramel. Top with flaky sea salt and freeze for another 30 minutes before serving.
- Store in fridge or freezer!
Category: cookies, holiday, christmasMethod: stovetopCuisine: AmericanDiet: Gluten Free
