Vegan Caramel Sauce
½ cup pure maple syrup
½ cup creamy unsalted raw almond butter
⅓ cup coconut oil
2 teaspoons pure vanilla extract
¼ teaspoon fine grain sea salt
- Add all ingredients to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3 minutes). Remove from heat and let cool to room temperature.
- Enjoy over ice cream, apples, or all on its own.
- Refrigerate leftovers. As the caramel cools, it becomes even thicker. Reheat in a sauce pan or enjoy as is!
If you want a super creamy and smooth caramel, you can transfer the warm caramel sauce to a blender and blend on high. The caramel in the photos was left as is and not blended, so it’s already quite smooth as is!