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
- 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.
Lori Johnson says
November 3, 2018 at 10:44 pmJust tried the caramel sauce. Found you randomly when I googled “Paleo Caramel Sauce.” VERY glad I did. It turned out AMAZING and I can’t wait to try your other recipes. So glad I found you.
Cheryl Malik says
February 27, 2019 at 11:09 amI’m so glad you found me too! 🙂 So happy you liked it!
Alicia says
October 27, 2017 at 7:02 pmHi Cheryl! NEED HELP! I’ve tried this recipe twice and both times the caramel separated at the end, as I was cooking it. Any idea what I’m doing wrong? I put it all in a pan over med-high heat and wisk it. Let it come to a boil and boil for 5 min. Then the oil separates from the caramel. The caramel gets super hard. Am I cooking too long? Don’t know what is going wrong. At least the house smells delicious but my family is getting teased by the intoxicating scent and no caramel Lol! Please help! I’m dying to make the caramel cups.
P.S. I’ve made your broccoli cheddar soup and tortilla-less soup, both were delicious 🙂 I’m a big fan of your blog!!! Love all the tasty recipes.
Cheryl Malik says
October 30, 2017 at 11:37 amOh, that’s very strange! The caramel WILL separate, but you needn’t worry about it until the very very end. At the end, whisk it very vigorously and it’ll emulsify. I would also say it sounds like you’re cooking too long. Your heat might be too high, too! Try cutting your cook time in half and see if that solves the texture issue. Do you have an Instant Pot? I bet you’d love my Instant Pot caramel sauce!! We can figure this out 😀
Alicia says
November 6, 2017 at 9:13 pmOk I will try those tips 🙂 I do have an instant pot and I was wanting to try that caramel too Lol! I also just made your potato skins last week. They were a hit! So delicious! We are new to this paleo life (We are gluten free, soy free, dairy free, etc. because of my 6 year old) and it was challenging trying to find things the kids would like. That is, until I found you! Thank you so much for your help and for sharing such wonderful recipes! You are awesome!!! Love Love Love your blog 🙂
Cheryl Malik says
November 9, 2017 at 11:24 amThat is the nicest thing you could say! I’m so glad you are enjoying my blog 🙂 And I’m glad you can have caramel and potato skins again, too, ha! Let me know if you try the caramel again and the Instant Pot version, too!
Moriah says
September 15, 2017 at 11:44 amThis 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!
Cheryl Malik says
September 16, 2017 at 8:55 amI’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!
Moriah says
September 16, 2017 at 6:33 pmThanks! 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! 🙂
Cheryl Malik says
September 17, 2017 at 1:51 pmThat actually sounds really delicious!