From Bloom in Portland, Oregon, where Chris Bailey and his team handcraft vegan confections in small batches and make their caramels from coconut milk and organic cane sugar. I know vegan foods can get a bum rap, but after tasting how delicious this caramel sauce is, you’ll wanna clap back at all those haters.
For this flavor in particular, they mix a touch of sea salt and a kick of cardamom, giving the caramel a big, floral, herbaceous flavor.
Use it as you would any caramel: on ice cream, on pancakes, on apple slices, on cheesecake.