Vegan Maple Caramel, Crunchy Pecan Base

 Heat the cream and vanilla together
Make a dry caramel using the granulated sugar
 
Add the glucose, maple syrup and warmed soya cream bit by bit
 
Cook to 106c and add the salt

Finely chop the pecan nuts
Melt the coconut oil
Add the rest of the ingredients
Roll between two sheets of greaseproof
Freeze and then cut out discs