Salted Caramel with Almond Cardamom Crack Sauce

We were going to try and avoid using “Crack Sauce” for the official name of our magical gelato topping, for fear of it being inappropriate.  However, we cannot use the generic term everyone else uses, Magic Shell, because it legally belongs to Smuckers. 
So, when thinking of a term that could replace the Magic Shell idea, Crack Sauce encapsulated it too well to pass up.  This addictive combo of coconut sugar, almond butter, cardamom, and vanilla hardens just seconds after having been poured over gelato.  When you tap it with your spoon, it cracks.  Thus, “Crack Sauce” describes it perfectly. 
The secret to any hard shell ice cream topping is coconut oil, which hardens at a higher temperature.  If you combine it judiciously with chocolate or almond butter, it hardens within seconds of contact with any frozen treat. Almond butter marries perfectly with cardamom for an alternative to the traditional chocolate staple.  
This recipe is a throwback to our soft serve shop days, when we had seasonal sundaes.  The Almond Butter Cardamom sauce was part of our Superfruit Sundae, where it was paired with blackberry acai sauce, goji berries, mulberries, hemp seeds, and flax.  Here, we pair it with our Salted Caramel gelato.  But hey, you can also just eat it straight out of a bowl.  No one would judge you, it is a healthy addiction to have. . . . Well, healthy-ish.  
Without further ado, here is the Almond Cardamom Crack Sauce Recipe: 
1/3 cup coconut sugar 
1 cup almond butter 
1/2 cup coconut oil, warm enough that it is liquid 
1 tsp vanilla extract
1/8 tsp ground cardamom 
Mix sugar and water together until sugar is dissolved.  Whisk in almond butter.  Then slowly whisk in coconut oil. 
Add vanilla extract and cardamom and taste.  Adjust spices to your liking.