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.
Place the coconut milk, sucanat/coconut sugar, maple syrup 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 20 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.
Calories: 198kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Sodium: 66mg | Potassium: 136mg | Sugar: 20g | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg