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)

 

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Cook time

20 mins

Total time

20 mins

 

Author: Martine Partridge

Recipe type: Dessert

Serves: 1¼ cups

Ingredients

• 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.)

Instructions

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.

3.5.3208