Dairy Free Caramel Sauce

• 1/4 Cup Coconut Butter
• 2 Tbs Coconut Sugar
• 3 Tbs Swerve Sweetener
• 1 1/2 Tbs Stevia
• 1/2 Cup *Coconut Cream
• 1/4 Tsp Xanthum Gum
• 1/4 Tsp Sea Salt
• 1/2 Cup Water

In a medium saucepan over medium heat, combine butter, Swerve, Stevia and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Then add coconut cream, mix till creamy. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt and boil 1 more minute. Remove from heat, let cool to lukewarm and stir in water until well combined. The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

*Coconut Cream - Place canned (full fat) coconut milk in refrigerator for a week. This assures the fat to solidify and the water will be on the bottom.