Serve this luscious vegan caramel sauce on a pumpkin French toast casserole, on banana ice cream, on hot chocolate. Basically on anything your heart desires.
There are ways to make sugar-free caramel, using for example coconut milk and coconut sugar. However, after trying it, I didn’t find the taste quite as good as a more traditional caramel sauce. If you have a good enough blender, you could also choose to soak about a cup of dates and process them with some water, a little bit of maple syrup and a pinch of salt.