Pinch of sea salt, preferably a flaky fleur de sel like Maldon
In a small saucepan over medium high heat, combine maple syrup, coconut cream, and coconut oil. Whisk until melted and combined, and bring to a boil. Boil 5 minutes, then remove from heat and stir in vanilla extract and sea salt. Cool then keep in air-tight container in the fridge for up to 2 weeks or at room temperature for a few days.