There’s just something about autumn that demands we eat apples with caramel. It’s a fun treat to share with family, friends, and neighbors, and caramel can be used in so many ways! Use it to drizzle over fruit, pancakes, other desserts, or mix it with your protein or shakeology shake!
I found two caramel sauce recipes and I just couldn’t decide which one I liked better, so I’m sharing both with you! Each recipe is dairy, sugar, and gluten free. It’s a clean eating recipe that still gives you the traditional caramel flavor!
- 1 cup coconut/palm sugar (see notes)
- 1 cup coconut cream (or full-fat coconut milk)
- ¼ teaspoon sea salt
- 1-2 teaspoons vanilla extract
2. Bring mixture to a simmer. Cook for 10-15 minutes. The sauce will thicken further as it cools.
4. Stir vanilla extract into finished 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, 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.
Don’t forget to check out the recipe index on my page to find more of my favorite clean eating foods!