Vegan Caramel Sauce

To a small blender or food processor, add the arrowroot starch (1 tbsp), dates (2 whole), and coconut cream or milk (0.75 cup). Blend on high until creamy and smooth. If it has trouble blending, add more [coconut milk or cream]. If you don't have a blender small enough, simply whisk [coconut cream] and [arrowroot starch] together, and finely chop/smash your [dates] and add them in.

To a small saucepan, add coconut sugar (0.75 cup). Then pour the [coconut milk mixture] on top. Heat over medium heat and whisk or stir as it comes to a low simmer. As soon as the caramel is glossy and deep golden brown, it's ready. It shouldn't boil and only needs to cook for 2-4 minutes total. Start 4m timer

Remove saucepan from heat and add remaining coconut milk or cream (0.5 cup) as well as sea salt (0.25 tsp) and pure vanilla extract (0.5 tsp) (optional). Stir to combine.

Taste and adjust flavor as needed, adding more [salt] for saltiness, [vanilla] for vanilla flavor, or [coconut cream] for a lighter color and more coconut flavor.

Let cool slightly. Then transfer to clean glass jar and let cool completely before covering. Store in refrigerator for 1-2 weeks. Reheat in microwave or place jar in a saucepan with 2-3 inches simmering water until warmed through. However, sauce is also pourable and delicious directly from the refrigerator!

Note: If for some reason your caramel sauce isn't smooth and creamy and has little [date] pieces, once it's cooled completely, you can add it to a high-speed blender and blend on high until creamy and smooth. This step may not be necessary depending on your equipment.