Salted Caramel Sauce - Paleo, gluten-free, dairy-free, vegan

Remember last year about this time when I shared the caramel sauce from Faith over at Edible Mosaic? A caramel sauce that's so awesome it should be called "Awesome Sauce."

An easy, homemade caramel sauce that is such a better alternative to the sugar-laden filled caramel sauce you buy at the stores.

Last years Salted Caramel Sauce

Well, I just did it better! I cut the butter and used coconut oil so now it's not only paleo friendly, vegan and gluten-free, but it's also dairy-free. And since awesome sauce is already taken, I'm calling this one "Super Awesome Sauce."

But don't just take my word, go make some yourself and you'll see what I'm talking about. Just consider yourself warned as you will want to put this caramel sauce on everything you eat.
E-V-E-R-Y-T-H-I-N-G.

Or maybe just eat it out of the jar.

Don't say I didn't warn you!

Salted Caramel Sauce - Paleo, gluten-free, dairy-free, vegan

Recipe by Julie Murphy

A dairy-free, gluten-free, vegan, and paleo friendly Salted caramel sauce.

Prep time: 5 minutes
Cook time: less than 1 hour
Total time: 1 hour
Yield: 1 and 1/2 cups
Ingredients

• 1 can unsweetened coconut milk, full fat
• 1/4 cup pure maple syrup
• 1/4 cup organic coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 Tablespoon organic virgin coconut oil

Cooking Directions

1. In a medium saucepan, add coconut milk, maple syrup, and coconut sugar. Bring to a boil over medium heat, stirring constantly with a whisk.
2. Bring to a rolling boil while you continue to whisk mixture. Turn heat down slightly, while still maintaining a boil. Continue whisking so mixture will not burn. (Nothing taste worse than burnt caramel, just saying, not like I've done this).
3. Mixture will become thicker and darker in color as it continues to cook.
4. When it becomes darker in color and the amount of mixture seems to be reduced to 1 and 1/2 cups (this takes approximately 45 minutes), remove from heat and stir in remaining ingredients of vanilla, sea salt, and coconut oil.
5. Let cool before serving.

*Helpful Hints*

 

- You can use honey instead of maple syrup.

 

- Makes for a delicious dip for apples and pears. Can be served over ice cream, cakes, pies, popcorn, cookies, pancakes, waffles, and French toast.

- Store in an air tight container for up to 3 weeks in the refrigerator.

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