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Who doesn’t love caramel sauce?! But it can be intimidating to make, and time consuming. Not anymore. This version has only 3 ingredients and is made in 10 minutes! You’ll LOVE the outcome and be making it everyday for all your caramel needs! 🙂 Spread it on your morning Paleo waffle with applesauce! Tower it with AIP Biscuits, fruit and coconut whipped cream. Dip your apple slices (or fingers) into it. Make caramels. Spread it on cake. Pour it over your moist and beautiful Caramel-Chocolate Mug-Muffins (recipe below)!! Or make Pear Upside Down Cake (coming this week!!)! Paleo & AIP Easy Caramel Sauce is grain-free, refined sugar-free, dairy-free … and there’s a dairy variation if you prefer a Primal version. Enjoy!!
Oh, and this would also make a cute and loving gift, shared in a small mason jar with a ribbon tied around the top, for the holidays!
Going back to forever I have loved this combination; haven’t you? Caramel and Chocolate Cake are SO special together. This mug-muffin setting makes that combo so adorable and accessible: easy to make and appealing to eat. I love that we just grab a spoon to eat it! Better than a fork, yes? Enjoy this decadent use for caramel. And enjoy my classic Paleo Chocolate Cupcake/Muffin recipe!! I’ll publish it soon all by itself, but for now, it’s too good in this recipe not to share it!
For Ice Cream?
The one thing not to use this caramel sauce for is as a topping for ice cream. It would be good, probably, layered into homemade ice cream; then freeze; then scoop — and you’ll get a gorgeous swirl that way. But it will get firmer if poured on top of something cold, so it won’t stay runny as a topping. We use it more for cakes etc. But yeah, probably a swirl would work. 😉
I honestly don’t know! We always eat it within 2 days! I first started making this recipe by luck. I just tried the ingredients, and it worked. Super happy and amazed. Then I cooked with it for a dessert I was making, and the next morning we finished it for breakfast. My guess is 5 days minimum, but maybe 2 weeks. Typically, coconut cream spoils within about a week, but the coconut sugar cooked into it may lengthen that. I suggest you eat it quickly and share any leftovers!! Much love and enjoy!
Makes 1-3/4 cup Caramel Sauce. If you plan to make the Caramel-Chocolate Mug-Muffins, add an additional 40 minutes to the overall time it will take to make the recipe.
- 1 cup coconut cream — (For Primal version, use pasture-raised, preferably raw A2 heavy cream!)
- 3/4 cup coconut sugar
- 2 pinches sea salt
Place coconut cream and coconut sugar in small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar.
Once simmering, reduce heat to low and maintain simmer for 8 minutes. Stir occasionally.
Turn off heat and stir in sea salt.
Caramel will continue to thicken as it cools. Keep warm if you want it runny. Or refrigerate to make soft, chewy caramels.
See Recipe Notes for Caramel-Chocolate Mug-Muffins!
Find coconut sugar here.
Here's my basic Chocolate Cupcake/Muffin Recipe that's great!! I'll publish it separately some day soon, but in the meantime ... !
Chocolate Cupcake batter (dairy-free) for Caramel-Chocolate Mug-Muffins!
- 3/4 cup coconut butter, warm
- 2/3 cup Paleo sweetener of choice: maple syrup, honey or coconut sugar
- 1/2 cup liquid fat of choice: melted coconut oil, melted lard, melted butter or avocado oil
- 1/2 cup Fair Trade cocoa powder (here's a great one)
- 2 eggs, room temperature (not cold); you can do this by placing cold eggs in a glass with hot tap water for 30 minutes
- 1/4 cup coconut flour
- 1/4 cup full-fat milk of choice, room temperature or warm
- 1 teaspoon gelatin (best one here; use code BEAUTIFUL10 at checkout for 10% off your entire order)
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
- Lightly grease oven-proof mugs. Preheat oven to 325 degrees Fahrenheit.
- Combine all wet, room-temperature/warm ingredients in large bowl. Combine all dry ingredients in medium bowl. Add dry ingredients to wet ingredients. Stir to combine; do not over-mix.
- Scoop about 2 ounces batter into each mug. Place mugs on cookie sheet. Bake in preheated oven 25 minutes, or less. Test for doneness with toothpick; look for moist crumbs adhering. Remove from oven. Cool slightly.
- Top with warm caramel sauce! Chill or eat immediately!