Fruit Fundue with Coconut Carmel Sauce and Nuts

Caramel Sauce:

1 cup raw honey

½ cup raw coconut butter

½ cup coconut milk

¼ tsp salt

1 tablespoon vanilla extract

1 tablespoon yacon syrup (optional)

½ cup tahini

pinch Himalayan sea salt

Dipping Foods:

Coarsely chopped bananas, apples, and pears, plus clementine orange sections and whole strawberries.

Toppings:

Finely chopped nuts (for example, pecans, almonds, and/or hazelnuts), ground cocoa nibs, cinnamon, and black sesame seeds.