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Rich buttery caramel sauce made without butter? Or sugar? And that is non-processed? I didn’t think it was possible, but it is!
All you need is maple syrup, coconut cream, coconut oil, salt and vanilla. It is so easy and simple, and so multi-purpose, that there is no reason not to make this!
This recipe started off as an experiment. I had never made caramel sauce before, let alone attempt to make it Paleo, so I was really excited when this sauce was so easy to make.
I was even more excited when it tasted so authentically delicious! A buttery, sweet, rich, creamy caramel… yum yum yum! There really is nothing like the flavor and texture of a rich creamy caramel sauce.
All you need to do is whisk the ingredients together in a pan over low heat on the stove.
Eventually, the mixture will thicken up and turn into caramel. NOM NOM NOM.
You’ll know it is ready when the caramel thickens enough to cover the back of a spoon.
You can also make it as thick as you want, all you have to do it cook it longer!
It may be hard to avoid licking the spoon… or eating a few spoonfuls, BUT tasting it immediately made me think of all of the wonderful uses for this delicious caramel.
As a dipping sauce for apples, bananas, or any fruit… on top of brownies, crumble, cupcakes, cake, ice cream… this sauce changes everything!
Yummy paleo desserts, here I come!
Note: I recently updated these Paleo Caramel Sauce Photos. The ones currently up are the new ones, they happen to be lighter in color than my prior photos because my maple syrup was lighter in color and I used a different coconut cream brand. ( I think)
Check out one of the old photos below:
Another note: if you are doubling the recipe, it will take more time to turn into caramel. I have found it can take me over 30 minutes.
Caramel Update: In case you were needing some ideas on how to use this Paleo Caramel Sauce, here are some recipes that I loved using this sauce for.
This recipe was shared on the AIP recipe roundtable. 
Paleo Caramel Sauce
Ingredients
- 1/2 cup maple syrup
- 1/2 cup canned coconut cream
- 1/4 cup coconut oil, , melted
- pinch of salt
- 1 tsp vanilla
Instructions
- Put the maple syrup, coconut cream, coconut oil, salt, and vanilla in a pan and whisk well.
- Set the stovetop heat to high until the mixture starts to boil and then immediately set it to low- low-medium heat.
- Whisk the mixture for the next 20 minutes or so. At the beginning, you can let the mixture sit and thicken, whisking it from time to time. As the mixture thickens, start to whisk the mixture more often. Towards the end, you’ll be whisking the mixture non-stop.
- Once the mixture is thick enough to cover the back of a spoon, turn off the heat.
- I let the mixture cook for 22 minutes.
- Then pour the sauce into a bowl or container and let cool OR let it cool in the pan and pour into a container or bowl after.
- This recipe yields 1/2- 3/4 cup of caramel sauce, depending on how long you cook it and how much the liquid dissolves. (this all depends on how thick you want the caramel to be)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was shared on the AIP recipe roundtable.
Doesn’t say whether or not to refrigerate the finished product and how long is it good for??
I’d refridgerate it. You will just have to mix it up before using it again. It stays good for about a week in the fridge. 🙂
One other question… I made this and it was hard to stir it after taking it from the fridge. I put it in the microwave for a few seconds and it was a hot mess. The coconut oil separated from the rest of the ingredients turning into clumps of hard oil afterwards. How can you heat it up to be able to use it on stuff without it separating? Did I heat it up too much maybe?? Thank you so much!
Hmmm I would say heating it slowly over the stove top would be the best way to reheat it. Was there any saving it after the microwave???
I’ve made this recipe now at least 10 times. It is so yummy.
Just saw this complimentary article about the benefit of maple syrup:
https://www.healthnutnews.com/maple-syrup-joins-the-ranks-of-broccoli-and-blueberries-as-new-one-stop-shop-superfood-read-more-httpwww-dailymail-co-ukhealtharticle-1372549maple-syrup-joins-ranks-broccoli-blueberries-new/
Way to go on this caramel dipping sauce! Definitely my favorite. ♡♡♡
Thank you!! I love putting a little but of the caramel sauce in my coffee or on top of paleo banana bread, yum!! Thanks for the article, more maple syrup for me! 🙂
I’ve made this awesome caramel dipping sauce five times now and I get better at it each time. If there were only a way to make it quicker. It’s so yummy!
The key for me is using the whisk—a lot! And keeping it on the heat longer than I expected at a higher level than I did the first time.
Will make this again and again. Our friends loved it with apple slices at the football tailgate. Thank you!
I love hearing that!! 🙂 I always feel like I got a mini arm workout after making it haha Its just too good!
Hi there, could you use coconut milk instead of coconut cream?
Yes, you could use coconut milk if it’s from a can (it tends to be thicker that way). Just make sure there are no preservatives in there, otherwise the taste gets affected. 🙂
I’m completely confused…in reading your recipe, I see it calls for coconut cream. Yet, someone asked about where to purchase coconut butter…what is used in your Caramel Sauce recipe…coconut cream or coconut butter?
Thank you!! ~Sharon
Sorry for the confusion! This recipe calls for coconut cream and coconut oil. I think a prior comment meant to say coconut oil and called it coconut butter. I’ve heard both terms/words get confused often. I just checked the coconut oil in the pantry to make sure I was referring to it by the proper name! haha I hope this helps! 🙂
Thank you so much for this recipe. My father, who loves caramel, was shocked when I told him that it wasn’t store-bought. Very high praise, coming from him.
I’m so so happy to hear it! Thanks for letting me know 🙂