In a small sauce pan over medium flame, whisk together the sunbutter and maple syrup.
Let come to a first boil. Cook for 1-2 minutes while stirring constantly. The longer you cook, the thicker the final sauce will be.
After cooking, remove from heat and add vanilla and sea salt if using. Mix well and let cool before using.
Will keep in the fridge for up to 2 weeks when stored in a covered container.
Free from: wheat/gluten, peanut, tree nut, coconut, corn, soy, egg, dairy, casein, sesame, sulfites, lupin, fish, shellfish, crustaceans, mollusks, mustard Don't have or don't enjoy sunbutter? Feel free to swap out for a similar nut/seed butter of your choice and cook as directed! LivingBeyondAllergies.com