Caramel Sauce

1: Add the full fat coconut milk, coconut sugar, maple syrup, arrowroot starch, vanilla, and sea salt to a small pot.

2: Give everything a good stir then heat over medium heat.

3: Once sauce is simmering, continuously whisk for 3-4 minutes, until sauce is thickened, dark brown, and glossy.

4: Remove pot from heat.

5: Pour caramel sauce into a jar, then mix in 2-4 tbsp dairy free milk to get the sauce to desired consistency and help smooth out any lumps.

6: Allow to slightly cool before serving.

7: Store leftovers in an airtight container in the refrigerator for 1-2 weeks. Sauce will thicken in refrigerator but will thin back out with gentle reheating in microwave or on the stove.