This Paleo Homemade Caramel Sauce is creamy, sweet, and easy to make! Dairy free and refined sugar free and still so delicious!
This caramel sauce was created as part of my Paleo Samoa Bars. I thought it deserves its own post though because it’s too good to be missed. It’s perfect for those bars, but it’s also good by itself! Drizzle over some brownies or ice cream, dip and apple in it, or add some to your coffee for a sweet treat.
It is super simple to make. That was one part that was so important for me! It did take a few tries to get just right, but my mistakes led to this easy recipe. 🙂
A couple important notes about this caramel:
- The combination og coconut sugar and honey is important. I tried with all coconut sugar and it just doesn’t work. It comes out too dark and almost burnt.
- The coconut cream is the thick part of full fat coconut milk. This recipe uses 3/4 cup which is exactly how much is in 1 can.
- Stirring is so important and I find a whisk to work best. Whisking the whole time helps keep the caramel from burning.
- This caramel will be slightly thick once it’s done cooking, but not like the pictures. Pour into a mason jar and let cool then store it in the fridge. It will thicken as it cools.
This caramel sauce is very rich and a little goes a long way! It is thick, creamy, and so good! A dairy free, refined sugar free treat that is quick to make. You will love it!
- 1/2 cup honey
- 1/2 cup coconut sugar
- 3/4 cup coconut cream
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- In a small saucepan, combine honey, coconut sugar, coconut cream, and salt.
- Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
- Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it.
- Pour the caramel into a glass jar and let cool at room temperature.
- Store in fridge.