Dairy-free Caramel and Vanilla Flødeboller

Biscuit Base Dough

• 200 g blanched almonds
• 1 medium egg
• 40 g cornflour
• 30 g vegan margarine
• 60 g caster sugar
• ½ tsp gluten-free baking powder
• 2 pinches fine sea salt

Vegan Caramel

• 250 g caster sugar
• 280 - 310 g coconut cream, to taste
• 1030 g water
• 1 tsp lemon juice
• 50 g vegan margarine, cold and in one piece
• 1 Tbsp vinegar

Vanilla Cream

• 50 g water
• 170 g caster sugar
• 5 g vanilla sugar, homemade
• 150 g aquafaba (tinned chickpea liquid)
• 2 - 3 drops lemon juice

Chocolate Sauce

• 200 g vegan dark chocolate, small pieces or callets
• 30 g coconut oil
• 40 g tinned coconut milk