This paleo caramel sauce is so quick and easy but rich and delicious. My favorite paleo caramel sauce or vegan caramel sauce out there! Made with only 5 ingredients, this 5-minute paleo caramel sauce is totally guilt free and super versatile.
In case you were wondering… I can finally confirm that this 5-minute paleo caramel sauce is absolutely perfect over coconut ice cream (sprinkled with a few paleo chocolate chips, perhaps?), as a dip for tart apples, or um… by the spoonful? I don’t judge… as long as you don’t judge me, yeah? We cool?
So now you know how I spent my night last night. Doing research for my readers. Because I love you; you know that, right? I would do anything for you, even if it means testing my paleo caramel sauce and how well or not well it goes on various foodstuffs.
Spoiler alert: it goes very well on all the things. Like literally, all the things.
Borscht? Curry? Wienerschnitzel? Probably pretty damn good on those, too.
This recipe goes especially well with my paleo iced caramel macchiato: refreshing and perfectly sweet, you’ll want to indulge in those all summer long! It makes enough for 2-3 macchiatos, but you can easily double or triple the recipe to keep on hand. In fact, it’s kind of highly recommended. I don’t want any caramel emergency guilt on my conscience!
I seriously couldn’t be more obsessed with caramel if I tried, and so I’m super picky about what qualifies are good enough to share with you all. And… that’s how I ended up spending an entire day furiously mixing and boiling and cooling and remixing and wearing lab goggles to feel like a legitimate chemist because #paleoblogger.
But you know what?
We nailed it, y’all. We did it.
I use maple syrup to mimic the headiness of a burnt sugar, coconut cream to add a creamy richness, and coconut oil to add a smoothness. Make sure you use refined coconut oil to avoid a “coconutty” taste! Simply combine all ingredients, boil for 5 minutes, and cool. Keep in an airtight container in the fridge or at room temperature for several days – simply stir well before serving.
To make this recipe I used…
5-Minute Paleo Caramel Sauce (Vegan)
This 5-minute paleo caramel sauce is so quick and easy but rich and delicious. My favorite paleo caramel sauce or vegan caramel sauce out there!
Ingredients
- 1/4 cup real maple syrup
- 1/4 cup coconut cream
- 3 tablespoons refined coconut oil
- Couple drops vanilla extract
- Pinch of sea salt , preferably a flaky fleur de sel like Maldon
Instructions
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In a small saucepan over medium high heat, combine maple syrup, coconut cream, and coconut oil. Whisk until melted and combined, and bring to a boil. Boil 5 minutes, then remove from heat and stir in vanilla extract and sea salt. Cool then keep in air-tight container in the fridge for up to 2 weeks or at room temperature for a few days.
This caramel is absolutely delicious! However, I’m having issues when making the macchiato, with the coconut oil solidifying and rising up to the top.. any ideas maybe why? Other than that it is amazing!
I’m so glad you liked it! I made this recipe the other day and noticed that the coconut oil wants to separate pretty bad, so make sure you whisk it vigorously after boiling and before stirring into the macchiato. I did this and used it with a bit of extra coconut cream as a caramel frosting (I KNOW!) and it was amazing!
Thanks! I actually just made it again and substituted 1 1/2 tablespoons ghee for the coconut oil.. it’s a bit thinner but will still work for coffee! 🙂
That actually sounds really delicious!