10 min. 15 min.
All you need is maple syrup, coconut cream, coconut oil, salt and vanilla. It is so easy and simple, and so multi-purpose, that there is no reason not to make this!This recipe started off as an experiment. I had never made caramel sauce before, let alone attempt to make it Paleo, so I was really excited when this sauce was so easy to make.
I was even more excited when it tasted so authentically delicious! A buttery, sweet, rich, creamy caramel… yum yum yum! There really is nothing like the flavor and texture of a rich creamy caramel sauce.
After eating a few spoonfuls (I couldn’t resist), I immediately thought of all of the wonderful uses for this delicious caramel. As a dipping sauce for apples, bananas, or any fruit… on top of brownies, crumble, cupcakes, cake, ice cream… this sauce changes everything!
Caramel Update: In case you were needing some ideas on how to use this Paleo Caramel Sauce, here are some recipes that I loved using this sauce for.
- ½ cup maple syrup
- ½ cup coconut cream
- ¼ cup coconut oil, melted
- pinch of salt
- 1 tsp vanilla
- Put the maple syrup, coconut cream, coconut oil, salt, and vanilla in a pan and whisk well.
- Set the stovetop heat to high until the mixture starts to boil and then immediately set it to low- low-medium heat.
- Whisk the mixture for the next 20 minutes or so. At the beginning, you can let the mixture sit and thicken, whisking it from time to time. As the mixture thickens, start to whisk the mixture more often. Towards the end, you'll be whisking the mixture non-stop.
- Once the mixture is thick enough to cover the back of a spoon, turn off the heat.
- I let the mixture cook for 22 minutes.
- Then pour the sauce into a bowl or container and let cool OR let it cool in the pan and pour into a container or bowl after.
- This recipe yields ½- 3/4 cup of caramel sauce, depending on how long you cook it and how much the liquid dissolves. (this all depends on how thick you want the caramel to be)
This recipe was shared on the AIP recipe roundtable.