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”.
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.)
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.)
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 & Refined Sugar Free)
Ingredients
- 1/2 cup maple syrup
- 2 tbsp coconut oil
- 3/8 cup coconut cream (Note 1)
- 1/4 tsp salt optional
Instructions
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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.
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Add 2 tbsp coconut oil and stir well. Cook for 1 minute, stirring all the time. (Be careful to not burn yourself!)
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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!)
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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.
Like what you see? Then you’ll LOVE The Loopy Whisk on Instagram!
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
24 thoughts on “How To Make Paleo + Vegan Caramel Sauce”
I don’t eant to make it, I want you to make it then I will buy it. Lol
Can I buy it premade?
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!
Hi Kat! Do you think I could use the cream from homemade coconut milk? The consistency isn’t as thick.
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. 🙂
Any suggestions for coconut cream substitutes? We have a coconut allergy in the house
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 😉
Any idea how long it will last if I make it in jars as gifts?
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. 🙂
Thank you! X
At first I didn’t believe it! Thank you so much for sharing. This is a true discovery for me.
You’re very welcome! 🙂 This caramel sauce truly is out of this world 😉
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?
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. 🙂
I did use the coconut cream but it didn’t turn out the way I expected. I will try it again maybe using a different brand.
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! 🙂
how long will it keep
1 – 2 weeks in the fridge. Just note that while in the fridge, it will solidify slightly and go a bit cloudy – that’s because of the coconut oil and cream, and it’s perfectly normal. When you want to use it, just heat it up slightly and it will go back to the gorgeous pourable caramel we all know and love. 🙂
How long does it last in the jar?
If you refrigerate it, probably a week or two. (Note that when chilled, it solidifies slightly because of the coconut oil – just reheat it in the microwave, stir a bit and it’ll be pourable again 🙂 )
Hi I’m in australia and I can buy cans of coconut cream. Can this work as well or am I better to use the cream that separates in coconut milk?
I’m not sure what kind of consistency the coconut cream from the can has. The coconut cream I use – the one separated from coconut milk – is very thick and creamy. If the one from the can is more liquid-y, you can still use it for the caramel sauce, but you’ll probably need less of it.
I was wondering if the consistency of this caramel sauce is the same as a ganache or more pourable like an ice cream topping? I want to pipe this onto macarons and I need something thick and judging from your pictures above it looks more pourable. Your insight would be appreciated. I love the variety of recipes on your site. I’m looking forward to trying your lemon poppyseed cupcakes with the lemon curd filling in addition to this caramel sauce 🙂
It’s more pourable, I wouldn’t recommend it for piping.