Caramel on inulin. Vegan option.

Mix allulose (80 g) and inulin (30 g) in a saucepan using a whisk.

Place the saucepan over medium-low heat and continue stirring the mixture until the sweeteners are completely dissolved.

Stir constantly to prevent them from burning.

In a separate saucepan or in the microwave, heat coconut cream (70 g) until hot.

Once the mixture in the saucepan is homogeneous and melted, reduce the heat, carefully pour in the hot coconut cream, and stir until smooth.

At this stage, the caramel will start to rise and bubble – this is normal.

Simmer the caramel for a few minutes, then remove it from the heat. Even if the caramel looks liquid to you, that’s okay – it will thicken after cooling.

Blend the finished caramel with an immersion blender until smooth and transfer it to a bowl.

Cover the mixture with plastic wrap in contact and place it in the refrigerator for a couple of hours to cool.

The caramel can be used immediately after cooling.

Store the caramel in the refrigerator in a closed jar or container. Its shelf life is 2 weeks.