- Heat the maple syrup and coconut oil in a saucepan (or in a bowl in the microwave) for 30-60 seconds or until the coconut oil is melted.
- Add the mixture to a bowl and add the rest of the ingredients (almond butter, vanilla extract and salt). Stir until well combined. Depending on how thick is your almond butter, you’ll need to add more or less, so add 2 tbsp first, stir and add more gently until you get the perfect consistency.
- Enjoy this caramel sauce hot, cold, with apple slices or just use it to make any recipe that calls for caramel sauce.
- Keep leftovers in a sealed container in the fridge for 1-2 weeks.
- Serving Size: 1 tbsp
- Calories: 48
- Sugar: 4.7 g
- Sodium: 16 mg
- Fat: 3.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 5.4 g
- Protein: 0.1 g