pumpkin coconut caramel sauce ~ RECIPE

pumpkin coconut caramel sauce

YIELD: about 3 cups (700 ml)

dairy, egg, soy, oil and gluten free, vegan

INGREDIENTS:

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

INSTRUCTIONS:

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.  Prep time: 15 minutes, cooking time: 7 to 9 hours.

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