When I was younger I always remember going to restaurants with kids menus that included dessert. It was always the same - ice cream with a topping of your choice. Strawberry, Chocolate or Caramel.
If we had enough room in our tummies for dessert, it was time for decision making. My sister was always a strawberry girl - but me? I could never decide. You see, I couldn't figure out which I liked best - chocolate or caramel (strawberry was a never).
These days, I tend to be more of a chocolate girl - but this Vegan and Sugar Free Caramel Sauce actually swayed me a little. It's really really good. When it's warm it's ooey gooey drizzly heaven - and once it's been in the fridge for a while it hardens up and becomes almost a chewy thick caramel. Truth be known, I've stuck my spoon into that little jar quite a few times and eaten a smidge on it's own ;)
This morning, I gave you a recipe for a Healthy Sugar Free Chocolate Fudge Sauce, so naturally I wanted to make sure the caramel lovers didn't miss out - so I whipped up this delicious caramel sauce just for you (and me... and SIL Mama... and Jesse who just about married me all over again when he tasted it).
It's a Coconut Caramel Sauce that's so buttery and delicious - but it uses no butter and no sugar..... because that's how we do it in SIL Land, baby! You'll be able to fool anyone with this Healthy Caramel Sauce Recipe because it tastes totally decadent whilst being totally guilt free.
You can taste the coconut, but it's not overpowering - but if you're not a coconut fan, FEAR NOT! Because I'm working on another caramel sauce recipe without coconut just for you!
This recipe only makes a small amount of caramel, so feel free to double it or triple it... or quintuple it if you so desire ;)
Let's get onto the recipe! >>
makes just over 1/4 cup of sugar free, gluten free, paleo, vegan caramel sauce
1 cup canned coconut milk (you can use either reduced fat or full fat - if you're in the US you'll want to use "premium" coconut milk that has as little ingredients as possible - ours just had coconut and water)
3 tbsp maple syrup
1 tsp vanilla extract
A pinch of salt
- Place all of your ingredients into a medium to large non-stick saucepan over a medium-high heat.
- Stir to combine all ingredients and bring caramel to the boil.
- Keep cooking your caramel until it thickens and darkens (see image below), stirring occasionally.
- Once your caramel has thickened, remove from the heat and allow to cool slightly before serving or storing in a clean container or jar.
- The caramel will stay fresh in the fridge for around a week, but it will harden once cooled. To warm your caramel for serving, simply put a couple of spoonfuls of the caramel into a small microwave safe dish and heat for ~10 seconds or heat on the stove.
But tell me, chocolate, caramel, strawberry or just plain ol' vanilla?
What's your choice?!