Caramel filling (vegan option)

Start by measuring out allulose (50 g) and agar-agar (0.5 g) into a saucepan and mix them well.

Separately, heat the coconut cream (110 g) until hot but do not bring it to a boil.

Then, begin heating the allulose and agar mixture over medium heat. Continue heating until the allulose melts and becomes clear.

As soon as this happens, immediately add the hot coconut cream and thoroughly mix all the ingredients.

Simmer the caramel over medium heat for 10-15 minutes, stirring constantly with a silicone spatula to prevent the mixture from burning.

When the caramel has thickened to the desired consistency, remove it from the heat and let it cool to a warm state. Then transfer the caramel to a pastry bag.

Cool the caramel completely and use it as a filling for your desserts.