Best Ever 3 Ingredient Caramel Sauce
Best Ever 3-Ingredient Paleo Caramel Sauce
paleo, plant-based, dairy-free, gluten-free
Simple and easy homemade caramel sauce that you will want to drizzle on top of anything and everything. It’s rich, decadent, and vegan & paleo friendly! Yes, heaven does exist 😍.
Do you ever find yourself with a simple bowl of vanilla ice cream or a couple of apple slices or maybe a nice warm brownie and think, ‘hmm, a little caramel would really take this thing from a 6 to a 10'? Yea, happens to me ALL the time!
Lucky for you, the simple combination of coconut milk + coconut sugar creates a magical, golden, gooey caramel sauce. Add in a dash of vanilla & sea salt and you can basically eat it straight out of the jar, not kidding. It’s thick, lucious and pairs well with everything.
I know what you’re thinking…does it taste like coconut? I can say with certainty that it 100% without a doubt does not taste like coconut. It tastes like honest to goodness, homemade caramel sauce your grandmother used to make (only simpler and probably a little healthier but shhh, she doesn’t need to know that).
One of the best things about this caramel sauce is that you can store it in the fridge and enjoy it for many days. And it seems to get even tastier the longer it’s chilled. You’ll find it is a tad thin right after you make it, but after just a couple hours in the fridge, it thickens up into this beautifully golden caramel 🥰.
Best Ever 3-Ingredient Paleo Caramel Sauce
Ingredients
1 13oz can full-fat coconut milk
1/2 cup coconut sugar
1 tsp vanilla
1/4 tsp sea salt
Directions
In a skillet, heat the coconut milk and coconut sugar over low heat
Stir the mixture in the skillet occasionally to prevent burning for 25-35 minutes until it thickens up and turns an light bowl color (it will be a tad thinner and lighter in color than the pictures above as it darkens and thickens up even more after it is chilled in the fridge)
After the mixture has cooked, stir in the vanilla and sea salt
Serve immediately or transfer to an air tight container and store for up to 2 weeks in the fridge
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