You know what would go nicely on top of that pie (or ice cream, or cake, or apple…)? Some yummy Salted Maple Caramel Sauce! If you are dairy intolerant, vegan, or just watching your sugar intake, usually caramel means that you can’t have any since it is traditionally made with lots of refined white sugar and cream or butter (or both).
Well, I have some awesome news for you! You can have it all! This will forever change the way you see desserts, I promise! I recently made it to go over a pumpkin pie (recipe to be posted soon) and it was scrumptious (and I’m not vegan or allergic to dairy)!!!
It is ridiculously easy to make, you only need a few ingredients, it requires minimal work and is ready in only 25-30 minutes. You can then store it in an airtight container in the fridge for a while (if it can last that long). This recipe will give you about 1 cup (plenty!).
This Salted Maple Caramel Sauce is amazing on this No Bake Pumpkin Pie!
Healthy Salted Maple Caramel Sauce | Refined Sugar-Free, Soy-Free, Vegan
A healthy and delicious way to enjoy some caramel sauce!
- 1 cup nut milk (or coconut milk - full fat)
- 3/4 cup maple syrup amber/B grade
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 tsp coconut oil optional
Put the milk into a medium-size pot over medium heat, bring to a boil (keep an eye on it, it's fast).
Add the maple syrup, bring to a quick boil again and reduce to low temperature.
Simmer, uncovered for 25-30 minutes. Mix every 4-5 minutes or so, just so it doesn't stick to the bottom of the pan.
Add the sea salt, vanilla, and coconut oil, mix and remove from heat.
You can use warm or cold. It will not be as thick as a traditional caramel sauce, but it is really good and still thick enough to coat your spoon 🙂
Keep in an airtight container in the fridge, for up to 2-3 weeks.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 456kcal | Fat: 1g | Sodium: 716mg | Potassium: 362mg | Carbohydrates: 109g | Sugar: 96g | Calcium: 176%
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Omg!! I made some desserts last week and I wanted to top them with a caramel sauce but didn’t because the recipe I found was so sugary calling for creme and a lot of SUGAR. So I got discouraged and didn’t make it!!! Your recipes are so perfectly timed I can’t believe it. I will be making this on the weekend! Thank you!
This one is so easy to make, you’ll never want to buy caramel sauce again! 🙂
This will be perfect for my son who has dairy among his many allergens. How long do you think this would ‘keep’ for? Could I make an extra jar and store it in the fridge/cupboard as an ice cream topping? (I will be using coconut cream as he’s allergic to nuts, too). Thanks!!
I haven’t tried with coconut cream, but I’m sure it would work. There are dairy-free creams on the market nowadays made out of rice, millet, oat, buckwheat, and nuts.
When I made it, I put it in a mason jar and kept it in the fridge for a few weeks at least. It kept for a long time. And we used it as ice cream topping too! Delicious! I’d love to hear how it went with the coconut! 🙂