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Easy Caramel Sauce {Paleo & Dairy Free}

caramel sauce

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Oh. My. Goodness. Caramel Sauce! I love love love caramel sauce!

I’m a chocoholic, but if you give me a choice between chocolate syrup or caramel I’ll choose caramel every time. It is surprisingly easy to make and can be used for all sorts of things. You can serve it, as I did, as a dip for fruit, make caramel cornย (if you eat corn), serve with dairy free ice cream, caramel apple pie (to die for!), vegan pumpkin cheesecake, or can even just lick it off of a spoon ๐Ÿ™‚ Yum!


I highly recommend making this with non-dairy butter or ghee because it lends the best flavor, but if you must you can use non-hydrogenated shortening as a substitute. If you choose to use the shortening, just know that the coconut palm sugar will be the main taste, which can sometimes be very nutty depending on the brand. If you use non-dairy butter, as suggested, it will have a nice butter-y flavor so use a brand that you really like the taste of ๐Ÿ™‚

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Homemade Caramel Sauce
 
*For coconut cream place full fat canned coconut milk in the fridge for 24 hours and scoop out the coagulated cream. I only recommend the Thai Kitchen brand or Sprouts brand, as others can have an aftertaste.
Serves: ½ Cup
Ingredients
  • ¼ C Allowed Butter or Ghee
  • ½ C Coconut Palm Sugar
  • ½ C Coconut Cream* {updated ingredient for a creamier texture}
  • 2 Tbsp. Non-Dairy Milk
  • 3 Tbsp. Honey
  • 1 Tsp. Pure Vanilla
  • pinch of salt
Instructions
  1. Over medium-high heat, melt butter, coconut palm sugar, coconut cream, and honey. Stir constantly until mixture reaches a boil and sugar is completely dissolved.
  2. Remove from heat. Stir in ½ tsp. vanilla and a pinch of salt. Allow to cool. Store covered in fridge. Caramel will thicken in fridge. Stir well before serving.

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Comments

  1. Wow this looks sooo yummy. Your blog makes me want to cook all day.

  2. I like delish YUMMY!!!Caramel Sauces With Chocolate

  3. I made this! I have been craving a healthier carmel apple cider to make this fall for my gluten sensitive kids. Starbucks was not the answer. This was awesome! Thanks for sharing your recipe.

  4. Can you use coconut oil instead of the earth balance spread?

    • Hi Hillary – Sorry it’s taken me so long to respond! I have never tried this recipe with coconut oil, only the Earth Balance spread so I just can’t say, sorry ๐Ÿ™ If you try it, come back and let me know how it turned out! If I try it, I will make a note on the recipe if it worked or not ๐Ÿ™‚

      -Cassidy

Trackbacks

  1. […] look beautiful and professional. Next time I make cheesecake I think I will use her method using my caramel sauce for a topping ย I had every intention of making the entire recipe of hers as posted but I […]

  2. […] Dairy Free Caramel Sauce- This can be used for so many things, it’s a staple around my house. […]

  3. […] are the link to my caramel sauce and coconut whipped cream Vegan Pumpkin Cheesecake   […]

  4. […] of the oven, top with 1/2 C of finely chopped pecans. As soon as you take it out of the oven pour caramel sauce all over the top…. Oh. My. […]

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