Vegan Turtle Sundays

Serves 4

I debated adding the word "unrefined" into the title of this post, but really, the ingredients have been refined, they just don't contain white sugar. This whole thing started when I was trying to figure out how to make vegan sweetened condensed milk. I have a recipe that I'm trying to adapt for key lime pie that calls for sweetened condensed milk, thus, I started experimenting.

I found a general guide on the LiveStrong Website for sugar-free sweetened condensed milk. It calls for 3 cups non-dairy milk, and 1/2 cup sweetener of choice, like honey, maple syrup, date sugar, or agave. I decided to use almond milk, coconut sugar, and add in a little coconut oil to increase the fat content.

I put all the ingredients in a heavy le cruset sauce pan, whisked to combine, and brought up to a rolling simmer, then reduced the heat to low and let simmer for a couple hours, stirring and scraping down the sides periodically.

 I took the mixture off the heat once it had reduced by half, 1 1/2 cups. I then refrigerated it for a few hours to see if it would thicken up. The results were not promising. First of all, it was still too runny, the consistency of real maple syrup. Secondly, it had a deep caramel flavor, which would not work with the key lime pie.

So, I changed courses and decided to make it into caramel sauce! I have to say that one of the things I miss most often in the vegan diet is caramel, and here I had accidentally stumbled upon a recipe! By the time it reduced to the texture I desired, I knew there would hardly be any left, so I decided to help thicken it by adding another 1/2 cup coconut sugar and putting back on the stove, using the same method I had used earlier.

This time, I only had to simmer the pan for about 30 minutes to reach the right consistency and flavor. I wish I could put into words the richness of flavor this sauce has. It starts out pleasantly light and sweet, and then, a few seconds later, the depth and richness hit. It's on that perfect line right before being bitter that Sherry Yard, author of Secrets of Baking, and one of the premier pastry chefs in the nation describes. It. Is. Perfection.

It looks a tad darker in the photo than it is, but the color is darker than other caramel sauce I'm used to. I think that's due to the coconut sugar. Anyhow, once I had a more than perfect final product (albiet different than the original aim), I knew the perfect thing for it was ice cream and toasted pecans. It has been a long while since I've had a turtle sunday, and I couldn't resist. Don't skip the step of toasting the pecans. That adds a dimension of flavor that can't be beat.

Here's the full recipe:
yields enough for 4 generously topped sundays:

• 3 cups vegan milk
• 1 cup coconut sugar
• 1 Tbsp. coconut oil
• 1 cup chopped pecans
• 1 Pint non-dairy vanilla ice cream

Pour milk into a 3 quart heavy bottomed sauce pan and heat over medium high heat. Combine sugar and oil in a bowl with a fork. Add sugar and oil mixture to the milk, whisking constantly to combine. Continue to whisk constantly until the mixture almost reaches a rolling boil. (Be careful that the mixture does not boil over the sides of the pan. You can take the pan off the heat until the mixture shrinks before putting back on the stove on low heat.)

Turn down to low heat, and let simmer for about two hours until mixture has reduced to half and is thick and sticky. (Time may vary. I used a different process, so you'll have to see. It may only take an hour to get to the right consistency, and there may be a larger volume than half. I will update this once I've tried this recipe again).

Refrigerate mixture for an hour. Meanwhile, toast pecans. In a large pan over medium high heat, pour in 1/2 cup pecans and stir constantly until dark brown and fragrant. Set first batch aside to cool on a plate, and do the same thing with the second batch. Let the pecans cool completely before eating.

Scoop ice cream into bowls, pour caramel sauce over, and sprinkle on chopped pecans. Enjoy. I know you will.