Tuesday, October 27, 2015

Salted Caramel Sauce {Dairy-Free/Paleo}

I had some doubts. You may as well. But I really wanted some caramel sauce for apple slices. I searched Pinterest and found this recipe which I altered just slightly.

The results are amazing. This delicious sauce could be used in so many ways but, for now, I'm using it as an apple dip.
Salted Caramel Sauce

1 can coconut milk
1/4 cup pure maple syrup
1/4 cup palm sugar
1 teaspoon vanilla
1/2 teaspoon sea salt
1 Tablespoon coconut oil

In a medium saucepan, combine coconut milk, maple syrup, and palm sugar. Heat at  medium-high until the mixture comes to a boil. 

Lower the heat to prevent boil-over, and boil until the mixture is thickened, stirring constantly. This may take anywhere from 15 to as long as 30 minutes, depending on conditions.

Remove from heat. Stir in vanilla, salt, and coconut oil. Stir until mixture is smooth. 

Cool mixture. Store in a lidded jar in the refrigerator for up to 3 weeks.


I have adapted this recipe from this one from An Edible Mosaic.

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