Sometimes you just need a sauce. And sometimes that sauce needs to be of the caramel variety.
It was a rainy weekend spent in my kitchen, experimenting, baking cookies, cupcakes and all the naughty things, and I thought, 'What the heck. I need caramel sauce to go with all these delicious goodies!'
I am not going to pretend that this is the healthiest recipe I’ve ever created. It’s caramel sauce. Making a healthy version doesn’t really exist... BUT… it’s not jam-packed full of white sugars and is mostly coconut cream so there’s a healthy dose of good fats. But I still wouldn’t recommend eating it by the spoonful - just a drizzle here and there works perfectly.
Paleo Caramel Sauce
Makes 1 cup
GF, DF, paleo, vegan, nut free, RSF
Prep time + tidy up: 2 minutes
Cook time: 20 minutes
1 tin of coconut cream
1/4 cup maple syrup
1/2 cup coconut sugar
1/2 tsp pink salt
1/4 tsp vanilla (optional)
Using a thick bottom saucepan on a low heat, add all the ingredients and stir together. I like to use a whisk for this.
Bring to a simmer and continuously stir to avoid burning. The sauce will darken and thicken as it cooks.
Once it’s at your desired colour and taste, remove from heat and let cool. It will thicken more as it cools and be thickest when chilled.
This sauce will last in the fridge for up to two weeks. I actually haven’t tested longer than this because it’s always eaten within two weeks.
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