Put the maple syrup, coconut cream, coconut oil, salt, and vanilla in a pan and whisk well.

Set the stovetop heat to high until the mixture starts to boil and then immediately set it to low- low-medium heat.

Whisk the mixture for the next 20 minutes or so. At the beginning, you can let the mixture sit and thicken, whisking it from time to time. As the mixture thickens, start to whisk the mixture more often. Towards the end, you'll be whisking the mixture non-stop.

Once the mixture is thick enough to cover the back of a spoon, turn off the heat.

I let the mixture cook for 22 minutes.

Then pour the sauce into a bowl or container and let cool OR let it cool in the pan and pour into a container or bowl after.

This recipe yields 1/2- 3/4 cup of caramel sauce, depending on how long you cook it and how much the liquid dissolves. (this all depends on how thick you want the caramel to be)