Vegan Pumpkin Coconut Caramel Sauce

This pumpkin coconut caramel sauce made in a slow cooker is rich, gluten-free, and vegan. This is the perfect topping for all of your fall-themed treats.

Ingredients:

• 1 can 15 oz pumpkin puree
• 1 can 13
• 5 oz full-fat coconut milk
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

In a slow cooker, combine the pumpkin puree, full-fat coconut milk, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt

Stir the ingredients together until well combined

Cover the slow cooker and set it to cook on low for 4-6 hours, stirring occasionally

Once the sauce has thickened and caramelized to your desired consistency, turn off the slow cooker

Allow the sauce to cool slightly before transferring it to a jar or container for storage

Serve the vegan pumpkin coconut caramel sauce drizzled over desserts, pancakes, waffles, or as a dip for fruit slices