Caramel sauce is a treat I love to make during the holidays. Or anytime really! When put into small jars with cute labels, it makes for a great food gift.
I love it folded into banana cream pie, baked into carmelitas, poured over fresh apple pie, or just for dipping apples! Look for a gluten-free, dairy-free carmelitas recipe here soon!
Caramel sauce is also another thing I wanted to recreate to be dairy-free and refined-sugar-free. This caramel sauce is as delicious as any I’ve ever had! You would never guess it’s dairy-free. It is smooth, rich, and creamy. Not to mention, it is a cinch to make. I love the taste of salted caramel, so I always put a good pinch of salt in it.
Caramel and apple just go together! This sauce was so delicious over a flat apple pie I made this weekend. Since it is a necessary ingredient for so many of my favorite things, I’m happy to have this caramel in my life!
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Easy, Dairy-Free Caramel Sauce {Gluten-Free, Paleo}
Ingredients
- 3/4 cup coconut milk fat
- 1/2 cup honey
- 1/4 cup coconut palm sugar
- 1/4-1/2 teaspoon salt, depending on how salty you like it, I use 1/2
- 2 tablespoons ghee, butter, or palm shortening (I use ghee)
- 1 tablespoon vanilla extract
Instructions
- Place a can of coconut milk in the fridge for at least 4 hours. This allows to coconut milk fat to separate from the liquid. After it is chilled, measure out 3/4 cup of the solid part.
- Place the coconut milk fat, honey, palm sugar, and salt in a saucepan. Bring it to a boil over medium heat, stirring occasionally. Reduce to a simmer and simmer for 10 minutes.
- Remove the mixture from the heat and stir in the ghee and vanilla extract. The caramel will be dark in color, but will lighten up as it cools. Place in a jar and refrigerate until cool. The caramel will keep in the refrigerator for 1 week. Give it a good stir before serving. Enjoy!
Recipe Notes
Recipe adapted from Elana’s Pantry
