I wanted to share the caramel sauce that we use for our cinna’ rolls! This stuff works great paired with our brownies and even the chocolate chip cookie bar. You could even drizzle it on non-dairy ice cream, waffles, peanut butter bread….possibilities are endless. Whats great about this recipe is that it is made from whole food ingredients and super simple to make!
- 1 Cup Coconut Cream (canned, unsweetened)
- 1/2 Cup Coconut Sugar
- 1/4 Cup Non-Dairy Butter
- Pinch of Salt
- 1 tsp Vanilla Extract
Bring the coconut cream, coconut sugar, and non-dairy butter to a boil over medium-high heat, whisking occasionally. Reduce heat to medium and allow to gently simmer for 7-9 minutes. Be careful to watch over the mixture to ensure that the coconut sugar does not burn. I tend to only simmer for 7 minutes.
Take off of heat and stir in your salt and vanilla extract. Place in fridge to cool. Will keep for two weeks in fridge.