Start by melting the coconut oil and cacao butter over a double boiler or pop in the microwave for short 10 second bursts until melted.
Add to a bullet style blender and combine the rest of the ingredients except for the boiled water. Blend until it starts to come together in a thick mixture.
Add 150ml of hot water and blend until smooth. For a thinner caramel add another 50ml of water and blend again. Serve immediately or transfer to an airtight jar or container and serve in the refrigerator for up to 1 week. For information on how to re-heat please see the notes.
Notes
Due to the sauce being coconut oil-based it will solidify when stored in the fridge so simply run the jar under some lukewarm water, slowly increasing the heat, then set the jar in a bowl of freshly boiled water for 5 minutes. Stir together and enjoy.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/milk-chocolate-chaga-salted-caramel/