Salted Caramel Sauce (Paleo/Vegan)
Salted caramel, its probably our favourite sauce of all time!
Perfect for toppings on ice-cream, desserts and brownies. There’s rarely a week that goes by that we don’t have this sauce knocking around in the fridge, just waiting for a moment of indulgence.
1 Can of full fat coconut milk
45g Coconut palm sugar
½ teaspoon salt
1 teaspoon of coconut oil
1 teaspoon vanilla extract
Add the coconut milk, sugar and salt into a small saucepan and simmer on a low heat for about 30 minutes. Keep stirring, making sure it doesn’t stick to the pan and when it starts to change into a lovely caramel colour, take off the heat and stir in the coconut oil and vanilla extract.
The sauce can keep for a week or two in the fridge!
Link to Salted Caramel Brownies