Slow Cooker Pumpkin Coconut Caramel Sauce (Vegan)

By Kathy_Hester

This rich, gooey sauce embodies fall. It’s lightly spiced and perfect in a cup of coffee.
But don’t limit yourself—try it on vegan ice cream, dip cookies into it,
or stir a bit into your morning oatmeal. It's from my latest book, Vegan Slow Cooking for Two or Just You (http://www.amazon.com/Vegan-Slow-Cooking-Two-Just/dp/1592335632/)

Ingredients

• Please note this recipes uses a 1 1/2 to 2 quart slow cooker
• 1 can (13.5 ounces, or 400 ml) full-fat coconut milk
• 1 cup (225 g) packed brown sugar
• 1 cup (245 g) pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• pinch cloves

Preparation

Step 1

All all the ingredients to your slow cooker and cook on low for 7 to 9 hours. Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.

per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol

You can switch sweeteners but the sauce will not be as thick and in some cases even thin. It will still taste great though!