It’s FALL!!!!!  In my fall-loving-frenzy, there is nothing more enjoyable than a Pumpkin Latte, except…  gross, what is in that fake-pumpkin-flavored-sugar-syrup they put in that coffee?  Don’t get me wrong, I’ll occasionally splurge and still drink one of those lattes, but I can’t help feeling a little yucky afterwards.  So, imagine, my delight, when I opened my newest cookbook purchase, Vegan Slow Cooking For Two, and found this little gem:

Pumpkin Coconut Caramel Sauce

1 can full-fat coconut milk

1 cup packed brown sugar

1 cup pumpkin puree

1/2 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp ground allspice

pinch cloves

Add all the ingredients into your 1.5 quart slow cooker and cook on low for 9 hours.  Store in the fridge and use a few teaspoons in your hot or iced coffee.



Kathy Hester, the author of this awesome cookbook, also has a fabulous healthy cooking blog.  Check it out!