Ahhhh, some of the best things in life are SWEET, DARK, and CREAMY! I am a big fan of Caramel, it adds such a dense, creamy texture to anything you put it on. So in my quest to find the perfect clean recipe for a Caramel sauce that would give the sugar filled not so healthy ones a run for their money I stumbled across this recipe on allergyfreealaska.com.
14 oz. canned coconut milk
1 cup palm sugar
1/4 cup pure maple sugar
2 tablespoons coconut oil
1/4 teaspoons vanilla extract
small pinch of sea salt
1. In a heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and malpe syrup. Bring to a boil and reduce heat medium-low and simmer, stirring occasionally , for 15 minutes then remove from heat.
2. Whisk in coconut oil, vanilla, and sea salt.
3. Allow the Caramel sauce to cool for 30 minutes. There will be a thin Film layer over the top of the sauce, this is normal, just whisk the sauce before pouring it into an airtight jar. the sauce will thicken as it cools.
4. Refrigerate, can be served warm or cold, use within 7 days.