I have been on a quest lately to make a healthy chocolate turtle…which required me to come up with some kind of healthy caramel to use. I have to admit I have tried and failed a couple times…though my caramel was delicious it did not have the consistency I was looking for. But…the 3rd time’s the charm. This is literally everything you could hope for in a caramel sauce…rich, creamy, with a hint of salt.
What’s super cool and unique about this caramel is that there is no sugar and no dairy in it! I use a sweetener called yacon syrup, which is a low glycemic natural sweetener that is actually a prebiotic as well (feeds the good gut bugs). It’s taste is about halfway between honey and maple syrup.
For the creaminess I use coconut milk, which is full of healthy fats, which again helps support gut health.
So basically this is caramel is pretty much like a vitamin 😉
- Combine all ingredients in a saucepan over medium heat and bring to a boil.
- Reduce to a medium simmer, stirring occasionally, until it has darkened in color, thickened, and reduced in volume by over half (about 2 hours), reduce the heat towards the end to keep at a medium simmer. If at any point you notice the oil begin to separate then remove from heat immediately.
- Remove from heat and let cool.
- Use immediately or store in the fridge for up to a month. If stored in the fridge, warm slightly before using to return it to a liquid.
- (You may notice some coconut oil harden at the top after being in the fridge, just scrape that off)
Serve this caramel in your favourite fancy latte, over dessert…or stay tuned for my turtle recipe once it’s been perfected!