Caramel Sauce

After trying out Elana’s recipe for Paleo Samoas (which happened to be my favorite childhood girl scout cookie), I had to make up some good caramel topping to go with them. I enjoyed her recipe, but I doubled it and added more eggs and used coconut flour instead of all almond. I used coconut milk and raw honey to keep this treat dairy and sugar free; especially helpful while I continue to heal my pancreas and colon. Keeping in mind, I don’t measure much when I bake, here’s the basic ingredients for the topping:


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Caramel Sauce


  • 1/3 cup coconut oil
  • 1/3 cup almond butter, no sugar
  • 1/3 cup coconut milk powder (I use Wilderness Family Naturals from Azure)
  • 1/3 cup raw honey
  • pinch of salt
  • 1 Tb real vanilla


  1. Add ingredients to a sauce pan and heat on low.
  2. Continue mixing ingredients until well combined.
  3. Allow to “caramelize” for a few minutes. It should be moderately thick when finished.
  4. Set aside to cool.

We have also enjoyed this sauce for apple dipping, topping on pancakes… Enjoy!

2 responses to “Caramel Sauce”

  1. Mmmmmm! Looks good. I recently made my own almond butter – turned out good! Also made no bake cookies with it! I’d like to check out the coconut milk powder, too.

    • Thanks, Rachel! Love homemade almond butter. We get the coconut milk powder because of the BPA lining and aluminum issue with cans. Azure now comes through KY – maybe they have a drop near you guys if you’re interested in bulk buying. Hope all is well!

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