Ingredients
- 1 cup organic coconut palm sugar (or you can use organic cane sugar, this will make the caramel sauce lighter in color)
- 4 tablespoons coconut creamer
- 8 tablespoons vegan butter
- 1 teaspoon vanilla extract
- pinch of sea salt (optional)
Directions
- Place all ingredients, except vanilla extract, into a saucepan and cook over medium heat, stirring constantly.
- Once the mixture starts to boil continue stirring for 1 minute (until mixture slightly thickens). Remove from heat and add vanilla extract.
- The sauce will slightly thicken as it cools. You can use the sauce right away or place it in an airtight glass jar in the fridge for up to 1 week. The sauce may harden after being in the fridge but just slightly warm it up and give it a stir when ready to use again.
