To a heavy-bottomed saucepan, add the coconut cream, coconut sugar, and 100% pure maple syrup. Warm on MEDIUM-HIGH heat, stirring frequently, until bubbles begin to form. Reduce heat to MEDIUM and continue to simmer for another 30-35 minutes.

Remove from heat and stir in the vanilla, a pinch of sea salt, and 1/2 tablespoon coconut oil. If the ingredients don't blend together, transfer the sauce to a high-speed blender and blend on LOW to MEDIUM speed until emulsified.

Let cool and refrigerate in a glass container for up to two weeks.