Milk Chocolate Chaga Salted Caramel
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 500ml
This dreamy Milk Chocolate Chaga Salted Caramel is perfect eaten straight from the jar or poured frozen fruit and ice cream.
  • 125g coconut oil
  • 25g cacao butter
  • 85g coconut sugar
  • 80g pitted medjool dates
  • 60ml coconut milk
  • 35g almond butter
  • 30g cacao powder
  • 5 pipettes Indigo Herbs Chaga Mushroom Tincture
  • 1 tsp vanilla powder
  • 1 tsp sea salt
  • 150-200ml freshly boiled water
  1. Start by melting the coconut oil and cacao butter over a double boiler or pop in the microwave for short 10 second bursts until melted.
  2. Add to a bullet style blender and combine the rest of the ingredients except for the boiled water. Blend until it starts to come together in a thick mixture.
  3. Add 150ml of hot water and blend until smooth. For a thinner caramel add another 50ml of water and blend again. Serve immediately or transfer to an airtight jar or container and serve in the refrigerator for up to 1 week. For information on how to re-heat please see the notes.
Due to the sauce being coconut oil-based it will solidify when stored in the fridge so simply run the jar under some lukewarm water, slowly increasing the heat, then set the jar in a bowl of freshly boiled water for 5 minutes. Stir together and enjoy.
Recipe by Greens of the Stone Age at