NO-COOK CARAMEL SAUCE

Makes 1 cup

Swap in smooth peanut butter instead of cashew, for peanut-caramel sauce.

⅓ cup virgin coconut oil, softened

½ cup pure maple syrup

¼ cup smooth raw cashew butter, or store-bought

2 Tbsp raw coconut nectar (or 2 Tbsp brown rice syrup & 1 tsp lemon juice)

¼ to ¾ tsp fine sea salt, to taste

In a food processor, combine the coconut oil, maple syrup, cashew butter, and coconut nectar and process until smooth, stopping to scrape down the bowl as needed. Add the salt and process again until combined.

Using a spatula, spoon the caramel into a jar. You can use the caramel immediately or chill it in the fridge, covered, for about an hour. It will firm up when chilled; you can melt it over the stove on low heat. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks, or you can freeze it in a freezer bag for 1-2 months.