Dairy-Free Caramel Sauce Recipe (Paleo, Gluten-Free, Nut-Free)

4.45 from 9 votes

Dairy-Free Caramel Sauce Recipe (Paleo, Gluten-Free, Nut-Free)

This dairy-free caramel sauce is super easy to make, lusciously thick, and so delicious. Use it as a sliced dip for apples, drizzle it over coconut milk ice cream, stir it into coffee, or pour it over fudgy brownies. Makes approximately 2/3 cup.

Prep Time 5

Cook Time 35

Total Time 4

Servings

Calories 198kcal

Author Heather Dessinger

Ingredients

2 cups full fat coconut milk
½ cup sucanat (or coconut sugar)
½ cup maple syrup
2 tbsp coconut oil
1 tsp vanilla extract (how to make your own vanilla extract)
¼ tsp sea salt

Instructions

Place the coconut milk, sucanat/coconut sugar, maple syrup, vanilla and coconut oil in a medium pot.
Bring to a boil, then reduce to medium heat and allow to simmer for 15 minutes, whisking occasionally.
When the caramel has simmered for 15 minutes, reduce the heat to low and simmer for another 15 minutes.
When the caramel is done simmering, remove it from heat and stir in the salt. The caramel will thicken as it cools, and is ideally served at room temperature. If you're not planning to serve it right away, place it in the fridge and then set it out a couple of hours before you plan to serve so that it can warm to room temperature.

Notes

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Nutrition