Chocolate Salted Caramel Sauce

vegan, makes about 2 cups

3/4 cup soy milk (almond milk)
1 stick of vegan buttery spread 
1 cup sugar - raw turbinado or sucanat
pinch of sea salt
2 Tbsp corn starch (you could also use arrowroot powder)
1/4 cup chocolate chips

1/4 tsp vanilla extract
dash of cinnamon

Directions:

1. Add cold milk to a 3 qt saucepan. Add in corn starch and stir until dissolved.

2. Turn on the heat and add in the butter and sugar. Continue stirring over medium heat until the butter and sugar has dissolves/melted into the mixture. Keep stirring.

3. Bring the mixture to a high simmer – and keep stirring until it starts to thicken. Fold in the cinnamon, salt and vanilla – lastly, add in the chocolate chips. Stir for another minute until melted. remove from heat.

4. Pour into a bowl and place in the fridge. The sauce should harden to a nice ‘caramel’ consistency in about 20-30 minutes. Pour into smaller bowls and place in freezer for even faster cooling.

5. Serve! Over ice cream cakes and Fruit.