In a sauce pan, combine the coconut sugar and water in a pan over medium-high heat and stir until the sugar has dissolved.
Add the almond milk, and let it simmer for about 15-20 minutes, stirring frequently, until the mixture has thickened. (You’ll know it has thickened when you can draw a line in the bottom of the sauce pan and/or you can easily draw a line on the back of a spoon.)
Remove the pan from the heat and add in the pure vanilla extract and sea salt and then stir well.
Pour the sauce into a bowl or jar and allow to cool. The mixture will thicken a little more as it cools.
How To Make Salted Caramel Sauce With Coconut Sugar
Amount Per Serving (1 g)
Calories 69Calories from Fat 2
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.