Salted Caramel Sauce – Vegan

Ingredients

• 6 tablespoons coconut palm sugar
• 6 tablespoons filtered water
• 1 tablespoon arrowroot
• 1 tablespoon filtered water
• ⅔ cup coconut milk, not "lite"
• ½ teaspoon pure vanilla extract
• 1 pinch sea salt, such as Pink Himalayan

Instructions

1. Place the coconut sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and let it simmer for 3 minutes.
2. Add the coconut milk, raise heat to medium - high and stir with a whisk until it boils. Let reduce for 2 minutes. Meanwhile, stir the arrowroot with 1 T. water in a small bowl to make a slurry. Add the slurry to the simmering caramel, whisking for 1 minute. The arrowroot will thicken the sauce quickly.
3. Remove from the heat. Add the vanilla and salt. Cool.
4. Store in a sterile glass container. Will stay fresh for at least 2 weeks.
5. Great served on top of : Caramel Vanilla Bean Vegan Ice Cream

This recipe may not be reproduced in any form without the written consent of it’s author, Karen Sheer.