HOW TO MAKE PALEO & VEGAN CARAMEL SAUCE {gluten, dairy, egg, soy, nut & ref. sugar free, vegan, paleo}

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This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is incredibly quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we?

This post is part of the “How To’s” series. In it, I share bits and bobs which I believe that any cook/baker/foodie should know. (It’s also super useful if you don’t know into which category to place a recipe.) You can find all the “how to” tips, tricks and recipes here or in the recipe index under “How To’s”.

Paleo & Vegan Caramel Sauce {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!

Go on. Read that title again. No, you haven’t misread anything. Really.
Still can’t comprehend it? Let’s go word by word.
Paleo.
Vegan.
Caramel.
Sauce.
And… no refined sugar.

WHAAAAAA? How does that even work?!
So glad you’ve asked.

You see, this paleo & vegan caramel sauce is everything it promises to be, and more. It’s as healthy as a caramel sauce can be, contains no dairy products and no refined sugar. Yes, I’ve said the last part already. But… I’m just so completely in caramel-love with this recipe I feel I had to reiterate it.

Also, caramel-love is totally a thing, and it’s one of the strongest loves there is. (‘Cause caramel is delicious and sticky. You know, sticky… strong adhesion… I’ll stop talking now.)

Paleo & Vegan Caramel Sauce {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!

Let me tell you: I actually prefer this sugar free vegan caramel sauce to the usual sugar + butter + double cream version (no offence, salted caramel chocolate chip cookie bars). And when I say prefer, I mean the spoon that’s coming toward my mouth prefers it. I’m wholly innocent in this scenario. That last bit is 100% true. 

“But but but ,” you might sputter at this point. “There’s nothing as glorious as caramelised sugar that’s had butter and double cream added to it to make a luscious shiny sweet gooeyness. I refuse to believe it!”

Well, allow me to set you straight. The maple syrup gives this vegan caramel sauce a depth of flavour that sugar could never achieve. And I guarantee that you won’t even think about butter and double cream when you have coconut oil and coconut cream. I’m willing to bet a cup of this healthy caramel sauce that you won’t. (If I lose, I eat it, and if I win, I eat it.)

Paleo & Vegan Caramel Sauce {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!

This vegan caramel sauce requires only 3 ingredients (or 4, if you want to go the salted caramel route) and 5 minutes. That’s it. Oh, and a spoon. The spoon is very important. Because the sauce is initially too hot for the usual dip-the-finger-lick-the-finger procedure. So a spoon it is. Sigh. Life is hard.

So – if you’re vegan, paleo, have a food intolerance or allergy, or simply want to experience a SO MUCH BETTER caramel sauce: this quick and easy recipe is for you. I know, I know. I’ve just made your 2017. You’re welcome.

P.S. And next week, we’ll be using this a-h-mazing caramel sauce in a super duper healthy (and SO DELICIOUS) cookie dough and salted caramel sundae. Is it next week yet???

Paleo & Vegan Caramel Sauce {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!

 

Paleo & Vegan Caramel Sauce {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!
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Paleo & Vegan Caramel Sauce (Gluten, Dairy & Refined Sugar Free)

This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is incredibly quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!
Course Dessert
Cook Time 5 minutes
Total Time 5 minutes
Author Kat | The Loopy Whisk

Ingredients

  • 1/2 cup maple syrup
  • 2 tbsp coconut oil
  • 3/8 cup coconut cream (Note 1)
  • 1/4 tsp salt optional

Instructions

  1. In a small saucepan, heat the maple syrup on medium to high heat for 3 - 4 minutes until it reaches 112 - 115 ºC (234 - 239 ºF). At the beginning, the heated maple syrup will foam and form many small bubbles. After 3 - 4 minutes, the bubbles will be larger and the maple syrup will be more viscous.
  2. Add 2 tbsp coconut oil and stir well. Cook for 1 minute, stirring all the time. (Be careful to not burn yourself!)
  3. Add the coconut cream and stir well until the mixture becomes homogeneous. Leave on the heat for 30 seconds, then remove from heat and allow to cool. (Again: careful, it's hot!)
  4. If you want to make salted caramel sauce, add the salt immediately after removing from the heat. I have used 1/4 tsp of salt, but you can add it little by little until it suits your taste.

Recipe Notes

Note 1: To get coconut cream, place a can of coconut milk into the fridge overnight. Do not shake it. The coconut cream will separate from the coconut water (which is delicious in smoothies). Best results come from coconut milk brands that don't contain too many additives and stabilisers.

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Wondering what to drizzle this caramel sauce over? If you don’t want to go the spoon+mouth route, see below for some yummy suggestions!

Gluten Free Brownies with Pecans

Gluten Free Brownies with Pecans - These SPECTACULAR gluten free brownies are just the right amount of sweet, gooey and chocolatey. The chopped pecans add a wonderful crunch, and the addition of salt and coffee into the brownie batter makes their flavour pop. Easy and quick to make, this just might be your new favourite brownie recipe.

Gluten Free Zebra Cake

Gluten Free Zebra Cake - This fun and delicious gluten free zebra cake is super easy to make and bound to impress just about anyone. Chocolate and vanilla batters complement each other perfectly in this sweet, moist and airy cake that is suitable for all occasions, from posh afternoon tea to a children’s party, on its own or frosted in buttercream, dusted with icing sugar, or smothered in chocolate ganache.

Paleo & Vegan Caramel Sauce {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This paleo & vegan caramel sauce is a true revelation. Healthy, dairy free and refined sugar free, it doesn’t quite seem possible – but it is. And it’s delicious. The recipe is quick and easy – 3 ingredients, 5 minutes and let’s say it’s single serving, shall we? Add a pinch of salt to make a vegan salted caramel sauce!

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16 Comments

    1. Hi Dan! Unfortunately, I only provide the recipe, not the product 😉 I haven’t seen this type of caramel sauce in the shops – but the recipe only requires 5 minutes. I do hope you’ll give it a try!

    1. Hi Jamie! I’m sure you can use the cream from homemade coconut milk – but I would add it bit by bit, and keep an eye on the consistency, so that it doesn’t get too runny. I would add about 1/2 – 3/4 of the amount in the recipe, then remove a spoonful and cool it to see the consistency and then add more as needed. 🙂

    1. Hmmm, that’s a tricky one. I actually haven’t come across a healthified caramel sauce that doesn’t use it… I know people make a different version with blended dates, but that’s a totally different recipe.
      You could try adding a dairy free butter substitute instead of the coconut oil, and use a non-dairy milk instead of the cream. Because the milk has a lower fat percentage, you would need to increase the non-dairy butter proportion and decrease the milk proportion. You could use a non-dairy cream substitute – but, honestly, I tend to stay away from “substitutes” because they just sound shifty 😀
      Sorry I wasn’t much help – I’ll definitely brainstorm a bit more and if I think of anything… it will definitely appear as a recipe on here 😉

    1. It will definitely keep in the fridge for at least 2 – 3 weeks (maybe longer). When kept in the fridge it will solidify and go a bit cloudy because of the coconut oil, but if you quickly re-heat it, it will go back to the lovely golden brown lusciousness. 🙂

  1. I made this today but sadly mine doesn’t look thick like yours. 😣 I followed the instructions completely so I’m not sure what went wrong. I don’t know if it was the brand of coconut milk I used but I tried to find one that was just coconut milk and no other ingredients. I used Goya. Is there a brand you can recommend that might be better?

    1. Hi Nikki! The recipe definitely requires coconut cream, and not coconut milk. I have made this caramel sauce with a variety of coconut milk brands, and it always worked. The two most important things to look out for is a coconut content greater than 50%, and that it has as few additives as possible. If you keep it in the fridge overnight, and don’t shake it, it should separate into coconut cream and coconut water. And the thick coconut cream should result in a caramel sauce of the right consistency. 🙂

        1. Did the coconut cream separate well into coconut cream and water? I usually use the “Blue Dragon” brand (I’m in the UK).

          To avoid a too runny caramel sauce, try adding the coconut cream bit by bit. After every addition, stir well and spoon a small amount onto a plate. Cool that small amount (~ 1/2 – 1 tsp) either at room temperature or in the fridge, then check the consistency. When it’s at the stage you want – stop adding the coconut cream! 🙂

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