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The Best Paleo Caramel Sauce You Need This Fall

I'm one of those people who absolutely adore fall. It's not because of the overly-commercialized push for everything "pumpkin" (although I'm not opposed) nor is it because I feel the need to pack my schedule with an unattainable list of everything that is supposed to bring meaning to this season. My reasons for loving fall are because of the gorgeous colors of the falling leaves, the crisp air, the moments of laughter and love with my people, and the little moments that bring joy and meaning to this time. The change of seasons also brings to me a sense of order, routine, earlier dinnertimes, and a desire to bake some truly delicious treats to share with family and friends.

This is where my favorite caramel sauce recipe comes in. Even though I try to limit my sugar intake (as a lot of us must do as we get older), I still find myself wanting to participate in the amazing season of fall and all the sweet treats it brings. When I realized I didn't have to miss out and could make a lower glycemic version of my beloved caramel sauce, I knew I discovered gold!

Ways I like to enjoy this caramel sauce:

  • Atop Vanilla ice cream

  • Caramel apple dip, of course!

  • Drizzled over bananas and topped with roasted almond slivers

  • Dripped on top of apple pie, apple crumb cake, almond bundt cake, and basically any dessert of choice

  • Straight out of the jar with a spoon

Caramel Apple slices I recently made as a fall treat for a recent party.


Paleo Caramel Sauce


¼ c coconut sugar

2 tbsp water

½ cup full fat coconut milk (I use Trader Joe's brand or Thai Organic)

1 tsp vanilla

Pinch of salt (I prefer kosher salt for a more "clean" taste)


Add the water and coconut sugar to a medium saucepan, and bring to a light boil, stirring often.

Add the coconut milk, vanilla, and salt. Cook for about 15 minutes over medium heat, again stirring frequently to prevent burning (sometimes it takes up to 30 minutes to thicken depending on your type of burner. It WILL thicken up though!). You'll notice a change in color and consistency. When it starts to thicken and darken in color, the caramel is done.

Pour into a jar or airtight container and let cool. Enjoy!


This recipe is originally adapted from Living with Chocolate and I am so grateful to her for this recipe! As with other posts about food recipes, I believe that enjoying amazing food that uses alternative ingredients requires a team effort to discover what works best together. I love trying others' recipes and promoting the best ones I find.

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