Caramel Sauce (AIP, Paleo)

Caramel Sauce (AIP, Paleo)

Ahhhh, yeah. This Caramel Sauce is def going down because something extra spesh-ee-al is going down on the blog tomorrow. Canadian Thanksgiving is only days away now, and the recipe repertoire is not complete without a festive treat.

In the meantime, you’re going to want to get a load of this this nectar-of-the-gods-good Caramel Sauce in order to participate in the decadence coming to the blog tomorrow.

Stay tuned! xx

5.0 from 1 reviews
Caramel Sauce (AIP, Paleo)
Cook time
Total time
Recipe type: Dessert
Serves: 1¼ cups
  • ½ c coconut sugar
  • ¼ c honey
  • ¼ c coconut butter, softened
  • 1 c coconut milk
  • ¼ tsp sea salt
  • 2 tsp vanilla extract (Use alcohol-free version for AIP.)
  1. In a small saucepan over medium heat, stir the coconut sugar, honey, and coconut butter. Combine thoroughly.
  2. Add coconut milk. Stir.
  3. Bring to a gentle boil. Reduce the heat and simmer for 20 minutes until the sauce begins to thicken. (NOTE: The sauce will thicken more as it cools.)
  4. Remove from the heat and stir in 2 teaspoons of vanilla extract. Set the sauce aside to cool.
  5. Unused portions can be stored in the refrigerator for 2-3 days. This sauce can also be made in advance and gently reheated or used cold.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.