“Liquid Gold†a.k.a. Dairy Free Caramel Sauce (Paleo, vegan and refined sug
Try this “Liquid Gold†a.k.a. Dairy Free Caramel Sauce (Paleo, vegan and refined sug recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 1/4 cup pure maple syrup
- 14 ounces canned coconut milk
- 1 cup palm sugar (i use either big tree farms or madhava
- small pinch of sea salt
- Carbohydrate 48.85592738754 g
- Cholesterol 0 mg
- Fat 111.96997588122 g
- Fiber 0 g
- Protein 8.01787513268 g
- Saturated Fat 98.62063712111 g
- Serving Size 1 1 recipe (481g)
- Sodium 56.730632042 mg
- Sugar 48.85592738754 g
- Trans Fat 6.66556787335 g
- Calories 1166 calories
In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and maple syrup. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat.Whisk in the coconut oil, vanilla, and sea salt.Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). The sauce will continue to thicken (although not much) while it cools.Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.
