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What Great Grandma Ate / Recipes / 30 Minutes or Less / Paleo & Vegan Salted Caramel Sauce (5 Minutes, 4 Ingredients!)

Paleo & Vegan Salted Caramel Sauce (5 Minutes, 4 Ingredients!)

Last Updated on December 2, 2022 by Jean Choi 10 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Quick paleo & vegan salted caramel sauce without cream or dairy! Takes only 4 simple ingredients and 5 minutes of your time, and it’s perfect for cakes, cookies, ice cream, pies, and more.

thick and creamy paleo vegan salted caramel sauce in a mason jar with a spoon

A good homemade salted caramel sauce is just so versatile and wonderful. It adds such a wonderful moisture and sweetness to any dessert you are eating, like cakes, ice cream, cookies, pies, and even plain fruits. While traditional versions commonly use cream and sugar, this quick homemade caramel sauce is made without dairy and refined sugars!

Paleo & Vegan Salted Caramel Sauce Recipe

Making a paleo salted caramel sauce without cream is actually very easy and even quicker than other versions! The result is still thick and creamy with an amazing flavor. All you have to do is heat and whisk just 4 ingredients together for only 5 minutes, until the mixture is combined and thickened. That’s basically it, and you have an amazing and easy salted caramel sauce to drizzle over everything.

heating up and whisking easy caramel sauce in a saucepan

Ingredients in Homemade Salted Caramel Sauce

To make this quick homemade caramel sauce, you just need 4 ingredients:

  • almond butter: the smoother and creamier, the better! I love this brand.
  • maple syrup
  • coconut oil
  • sea salt (I love using Celtic sea salt for added nutrients!)

If you are familiar with paleo and vegan baking at home, you most likely already have all those ingredients on hand. Which means you can start making this 5 minute caramel sauce right away!

Pouring in  paleo salted caramel into a jar

How to Make Salted Caramel Sauce

Here’s how to make this this easy salted caramel sauce in just 5 minutes:

  1. Add all 4 ingredients to a saucepan.
  2. Heat on the stovetop over medium heat for 4-5 minutes, while whisking frequently, until dark and thickened.
  3. Remove from heat and cool slightly before using.

This paleo and vegan salted caramel sauce will thicken more as it cools and comes to room temperature, so don’t worry if it doesn’t seem thick enough after 5 minutes of heating. Just let it cool so it has time to set.

close up of 5 minute caramel sauce in a jar with a spoon

How To Store and Reheat

It’s easy to store this paleo salted caramel sauce. Let it cool completely at room temperature, and transfer to a container with an airtight lid. Store in the refrigerator for up to a month!

When you want to use it again, you’ll find that this homemade caramel sauce has solidified when chilled. That’s the nature of all caramel sauces made without emulsifier. To get it back to a thick syrup-y texture, you can microwave for 30 seconds to 1 minute and stir.

If you’d rather use the stovetop, submerge the container that it’s stored in in hot water to loosen it from the sides of the container. Transfer to a saucepan and heat over low heat until it reaches desired consistency.

If you enjoyed this 5 minute caramel sauce, you might also like:

  • Easy Apple Pie Bars with Salted Caramel Sauce (Paleo, Vegan)
  • Paleo & Vegan Salted Caramel Thumbprint Cookies
  • Easy Pumpkin Apple Butter (Paleo, Vegan, AIP)
  • Paleo & Vegan Pecan Pie Cheesecake (No Bake)

Paleo & Vegan Salted Caramel Sauce (5 Minutes, 4 Ingredients!)

Quick paleo & vegan salted caramel sauce without cream or dairy! Takes only 4 simple ingredients and 5 minutes of your time, and it's perfect for cakes, cookies, ice cream, pies, and more.
5 from 2 votes
Print Pin Rate
Course: Condiment, Dessert
Cuisine: American
Keyword: 5 minute caramel, easy salted caramel sauce, How to make salted caramel sauce, How to make vegan caramel sauce, How to make vegan salted caramel, paleo salted caramel sauce, quick homemade caramel, salted caramel sauce without cream
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 10 servings – makes 1.25 cups
Calories: 162kcal

Ingredients

  • 1/2 cup almond butter use smooth and creamy almond butter, like this one
  • 6 tbsp maple syrup
  • 6 tbsp coconut oil melted (or ghee, for paleo)
  • 1 tsp sea salt

Instructions

  • Combine all ingredients in a small saucepan.
  • Heat on the stovetop over medium heat for 3-4 minutes, while whisking frequently to combine and keep from burning. Make sure to remove from heat after 4 minutes, so the mixture doesnt separate and clump.
  • Once the mixture is thickened and browned, remove from heat and cool slightly before using. The sauce will thicken more as it cools.
  • Store in an airtight container for up to 1 month in the refrigerator. The salted caramel sauce will harden when chilled. Reheat before using again in the microwave or on the stovetop.**
Nutrition Facts
Paleo & Vegan Salted Caramel Sauce (5 Minutes, 4 Ingredients!)
Amount Per Serving (1 serving (about 2 tbsp))
Calories 162 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Sodium 249mg11%
Potassium 94mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

**To reheat you can use the microwave or the stovetop:
Microwave for 30 seconds to 1 minute and stir before using.
To use the stovetop method, submerge the container that it’s stored in in hot water to loosen it from the sides of the container. Transfer to a saucepan and heat over low heat until it reaches desired consistency.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | October 26, 2020

Comments

  1. Liisa says

    December 8, 2020 at 8:03 am

    5 stars
    This sauce is just to die for! It’s a little too good—I keep craving it, and my husband, who doesn’t follow nearly as strict a diet as I do, loves it too. So far we’ve used it as a dip for our great Mutu apples, and I’m going to make the salted caramel cookies on this site and fill the centers with this sauce. It’s so amazing to have something so yummy without the butter or refined sugar!

    Reply
    • Jean Choi says

      December 14, 2020 at 6:32 pm

      Thank you so much!!

      Reply
  2. Chloë says

    February 10, 2021 at 8:37 pm

    I wonder if the almond butter flavour will overpower the “caramel” flavour …?

    Reply
    • Jean Choi says

      February 19, 2021 at 8:53 am

      I don’t find that to be true at all! But if you are sensitive, you might want to try a more neutral tasting nut butter like cashews.

      Reply
  3. July says

    July 31, 2021 at 5:39 am

    Thank you for this recipe! I tried making it but it haven’t fully combined, I think the oil was seperated… I followed the instructions but was unsure if it is supposed to boil and if so how strongly…
    should it gently simmer the whole time?
    Or bubble more vigorously?
    Or maybe I should’ve kept it from reaching any kind of boiling at all?
    I want to try it again, would you please elaborate?
    Thank you so much! 🙏🍯

    Reply
    • Jean Choi says

      August 6, 2021 at 8:40 am

      It should simmer lightly, it shouldn’t boil vigorously. It could have been the almond butter if it was an old batch. I hope you are able to try again with success!

      Reply
      • July says

        August 10, 2021 at 2:15 am

        Will try! Thank you 🍪🙏

        Reply
  4. Tommy says

    October 14, 2021 at 1:53 am

    Not sure what I’m doing wrong but this was an absolute disaster! First batch went in the bin, looked nothing like your photos and tasted awful. Tried again following your instructions exactly and still turned out the same as the first batch. Not sure if almond butter is different in the UK and perhaps that’s why it won’t work in this recipe?! I can’t imagine the syrup or coconut oil could be the culprit. Never mind, I’ll try a different recipe I think.

    Reply
    • Jean Choi says

      October 18, 2021 at 3:58 pm

      Sorry about that! I’m not sure how that happened. What did it look like? All the ingredients dissolve well when heated and should liquify. And what do you mean by tasted awful? Can you be more specific?

      Reply
  5. Erika says

    November 26, 2021 at 6:45 pm

    5 stars
    I made an apple pie that unfortunately turned out rather dry and crumbly. I wanted to save the pie and make it edible, so I made some of this sauce and poured/drizzled it over. Now the pie is super yummy. This will be a very handy dessert sauce! (I used a very ‘drippy’ hazelnut butter, which worked just fine.)

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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