This recipe is the perfect blend of sweet and savory. So often, sweet treats we crave are made with dairy or gluten. So we are thrilled to bring you this vegan AND gluten-free recipe. This plant-based sundae is sure to become a family favorite. Here’s how to make yours:
- 3/4 cup of brown sugar
- 1 cup full fat coconut milk, from the can – the thick white part
- 1 bag of gluten free pretzels
- 1 pint of NO BULL Sea Salt Caramel [or Caramel Apple Pie for extra layer of flavor]
First–blitz your pretzels. They should be the texture of coarsely ground coffee (this will serve as the salt in your salted caramel!) Set aside until caramel is ready.
Next, heat a pot over medium high heat.
Add the sugar and stir around the pot for about 1 minute to heat through.
Add the coconut milk and stir to combine.
Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon. Remove from the heat and gently fold in your blitzed pretzels. Drizzle immediately over a generous helping of NO BULL and enjoy!