When I was a kid I loved caramel.

I would get caramel apples and just lick the caramel off because I’m weird like that. I couldn’t be bothered with the boring and only nutritious component of the apple. One time I tried to get my brother to eat the apple after I licked all the caramel off (because I’m gross like that). But instead of grossing you out, I want to get you psyched on this awesome caramel recipe.

It’s dairy-free and sweetened with raw, local honey. It’s super simple and only requires you to stir it around a bit.

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Paleo Caramel Sauce

Paleo Caramel Sauce

This Paleo Caramel Sauce is dairy-free and sweetened with raw, local honey. It’s super simple and only requires you to stir it around a bit.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 4 servings
Calories 326 kcal


  • 1 cup coconut milk
  • 1/2 cup honey
  • 2 tbsp coconut sugar
  • 2 tbsp ghee


  • Combine all ingredients over medium to medium-high heat.
  • Stir with a wooden spoon.
  • Let it simmer for a long time. Like, at least 10 minutes.
  • Stir some more.
  • Stir for five or ten more minutes. It WILL thicken but it takes a while.
  • Add the ghee at the end.
  • It will thicken more as it cools. You can top ice cream with it, dip apples in it, drizzle it on the pie, drizzle it on yourself. Whatever you want.
  • It tastes just like the real thing.



Serving: 1servingCalories: 326kcalCarbohydrates: 41gProtein: 1gFat: 19gSaturated Fat: 15gCholesterol: 19mgSodium: 21mgPotassium: 146mgSugar: 38gVitamin C: 0.7mgCalcium: 13mgIron: 2mg
Keyword easy caramel sauce, paleo caramel recipe, sugar-free caramel sauce
Tried this recipe?Let us know how it was!


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  2. Have you tried cooking this to a higher temperature to harden the caramel more? I’m looking for a paleo/dairy-free caramel that can be cut into squares then dipped in chocolate.

    • dani stout Reply

      I haven’t, but I bet it would work. You’d need to make a lot more of it though since you’d be cooking so much of the liquid out.

      This might be my next project.

      • My current recipe calls for 1 c. sugar to 2 c. heavy cream. This makes quite a bit of caramel for chocolates (about 40 two-bite squares). In the end, I guess it depends upon how much of the end product you want to have…but I agree that it would need to be doubled due to the liquid cooking out. I look forward to hearing about your results and will post if I get to it first!

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  4. Made it too but it looks like it is separating. I did mix for 12 minutes.

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