Salted Caramel Sauce with Miso


Recipe by chef,  Tracy Noelle 

OK, this post is one you do NOT want to miss out on. I have to admit that once Tracy and I had finished cooking and taking photos I may have taken to the saucepan that contained the left over caramel sauce with just myself and a spoon until there was nothing left to get!! It is that good!!!!

Of course we recommend you use it in a much more refined way — like drizzling it over some fruit, or some coconut ice-cream as we have in the photo; but play around as it dresses up any desert really well.


½ cup coconut cream

¼ cup coconut sugar

1 teaspoon vanilla

1 ½ teaspoon miso paste (a white or yellow miso would be preferred, but red is ok too if you enjoy a stronger flavour)


Place coconut cream and coconut sugar in a medium size saucepan. Bring to medium heat and simmer until the contents are reduced by half and begin to thicken and darken in colour. This may take 10-15 minutes. Be sure to continually whisk the cream so it doesn’t burn or crystallise in the pan.

Once it turns a nice carmely colour and develops a thicker consistency, take it off the heat and allow it to cool for about 5 minutes. After the 5 minutes, whisk in the vanilla and miso. Drizzle over dairy free ice cream, over fruit, on top of popcorn and even over a fruity granola breakfast bowl. In this case, we simply paired it with sliced pears and chopped activated macadamia nuts. The sauce should keep refrigerated in a sealed container for 3-5 days, but I doubt it will last that long!


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Sweetsgemma davis