I was gifted some cajeta, which is caramel made with goat’s milk. It was SO GOOD. SERIOUSLY SO GOOD. I CAN’T GET OVER HOW GOOD IT WAS. Well, we finished it, so now it’s time to make our own. Unfortunately, my milking goat went out to pasture, and we’re trying not to eat so much refined sugar, but I am now convinced that maple syrup makes anything delicious!
Vegan Sugar-Free Caramel Sauce
- Sauce pan
- 1/4 cup coconut oil
- 1/4 cup real maple syrup
- 2 tablespoons almond butter
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- In a small saucepan over medium low heat, or in the microwave, melt the coconut oil and maple syrup together. Whisk in the almond butter for about 30 seconds until fully incorporated and very smooth.
- Remove from heat and mix in sea salt and vanilla extract.
- Store in the refrigerator up to two weeks.