Dairy Free Caramel Sauce from Indulge
Today’s post is from Carol at Ditch The Wheat. As a fan of her popular book, Indulge: 70 Grain Free Desserts, I invited her to share this simple dairy free caramel sauce recipe from the book. I like how Indulge offers a wide variety of both almond flour and coconut flour recipes and everything from apple fritters to tea cookies. Many of the recipes (but not all) are suitable for the SCD/GAPS diet and all of the recipes are paleo-friendly.
This dairy free caramel sauce recipe was made to make it easy for you to remember it. You start with coconut oil, double the amount for the next ingredient and then double the amount for the next ingredient. Pretty easy, right!
Double Double Caramel Sauce (Dairy Free)
Serves: Makes about 1 cup of caramel sauce.
Ingredients
- ½ cup full fat coconut milk, available here
- ¼ cup raw honey, get a free jar here
- 2 tbsp extra virgin coconut oil
- Optional: a pinch of unrefined salt
Instructions
- Mix all ingredients together in a small pot. Please note, if you double the recipe you also need to use a larger pot.
- Turn the heat to high, whisking constantly.
- Once the sauce comes to a boil lower the heat to medium.
- Continue whisking constantly.
- When the sauce begins to thicken, turn the heat to low.
- The sauce is done when the colour is light brown.
- Take the pot off of the heat and pour the mixture into a bowl/container. Serve once cooled.
- If you need to reheat the sauce, heat on a low setting in a pot on the stove. There may be some separation of oil when reheated.
Notes
*This caramel sauce is light in colour and thin and not thick.
milk butter and cream are all gluten free naturally – why not just use sugar, butter and cream to make real caramel sauce for the gluten free desert – if a gluten free diet what you are trying to accomplish, milk butter and cream are all gluten free naturally
Milk, butter and cream are only gluten-free when made from the milk of purely grass-fed cattle. Otherwise, “You are what you eat” comes in play as there are traces of gluten which can bother those who are celiac and gluten-intolerant. Plus many are lactose-intolerant. As for using honey over sugar…….too many health benefits to list. It’s nice to have options for everyone. =)
Looks great! I am gluten free and also try to use healthy, unprocessed ingredients like in this recipe! If I wanted to give it as a gift does it have to be stored in the fridge only or can it sit out for a bit (in wrapping paper)?
I would love to make this but I have a feeling it won’t last long, even in the fridge. How long does this caramel last?
It’s only lasted a couple of days in my fridge… because I eat it! You may need to re-heat is slightly per the directions after it has been in the fridge.
I want to make this ahead of time for a gift, so how long do you think it would keep in the fridge? I would be giving it in less than two weeks for a Christmas gift.
I think it will last 3-4 days in the fridge. Be sure to include the re-heating instructions (given in the recipe) when you gift it.
Hi!
This looks delicious, is there anyway you can use the same ingredients but less liquid and boil longer to make caramels?
No, I don’t think this recipe would work for that. But here’s a good honey-sweetened caramel recipe: http://thenerdyfarmwife.com/nutty-caramels/
I just started my journey of reducing the amount of wheat I eat. I don’t eat cakes and cookies that often but wanted to be able to make some healthy alternatives when you just have to have a chocolate chip cookie! I just downloaded your e cookbook and I can’t wait to try these recipes! It will also be a guide for me to develop my own recipes since the measurements and amounts are quite different than traditional flour and sugar baking!!
Do you have a good pizza dough recipe? 🙂
Thanks for the inspiration!!
Heather S
Hi, this sounds mahhhvelous! I make my own coconut milk, but it obviously isn’t thick like the canned….would this work? Thanks for making these major life changes so much fun…and easy!
I just made this using butter because coconut oil is extremely hard to find where I live and there are so many local farmers the butter is incredible! It worked great and tastes soooooo gooood… Definitely won’t last long!
Hi, Great recipe but isnt toxic honey after 40’celsius? What about hmf? And even if the level of hmf is too low to be a danger, especially in the raw honey, if the nutrients are lost, honey is transformed in a regular sugar. Can we add honey after the temperature is below that point, 40’celsius?
I might just try this recipe. It sounds delish. I haven’t done caramel sauce based on coconut oil yet. On another note, the comments around it and the adds are a little surreal to me. Wheat free gluten free, ditch the carbs etc, there’s nothing wrong with a little carbs and organic whole wheat products. I finally managed to wean my family off white breads and we even bake on whole wheat unbleached flour. Im already considered a health food nut by the rest of the family (they eat american cheese, pop tarts, neon colored cereals).. We eat a lot of raw vegetables, grown in my garden, have a big fruit orchard, I’ve been going to nutritionist for a year, my bloodwork is fantastic, lets not get over-crazy here and start hating all carbs too. It reminds me of the video that went viral, people being asked what is gluten and they had no idea, yet they were on a gluten free diet ‘because its good” 😉