Vegan Unrefined Salted Caramel Sauce

Vegan Unrefined Salted Caramel Sauce

Vegan Salted Caramel Sauce with unrefined coconut sugar

It’s fall which means caramel covered apples, caramel cheesecakes, and all around a more treat filled season. Let’s be real!

To be honest, I was never really a huge caramel fan! It was always too sweet for me. Leaving my teeth with fuzzy slippers and my stomach aching. But… this caramel sauce- I could truly eat it by the spoon full. It’s rich but balanced and has a nutty undertone from the coconut sugar.

It’s paleo so feel free to indulge without feeling like absolute crap after. Ok it could still make you feel like crap if you eat too much so just be modest but enjoy! :)

Vegan Salted Caramel Sauce with unrefined coconut sugar

Vegan Unrefined Salted Caramel Sauce

Ingredients

½ c. coconut sugar
½ c. coconut cream*
2 tbsp. coconut oil
½ tsp. vanilla extract
pinch of sea salt

Instructions

In a small saucepan over medium high heat combine coconut sugar, coconut cream, and coconut oil. Whisk until melted and combined. Stop stirring. You can tilt the pot a little it but do not use the whisk or spoon just gently rotate. Bring mixture to a boil. 

Boil until mixture coats the back of a spoon. Remove from heat and stir in vanilla and salt.

Cool then keep in air-tight container in the fridge for up to 2 weeks or at room temperature for a few days.

*Scoop out solids from a can of full fat coconut milk. This is the portion to use- the coconut cream. 

Vegan Salted Caramel Sauce with unrefined coconut sugar




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