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Chai-Spiced Paleo Salted Caramel (Vegan)

Chai-spiced paleo salted caramel made with a handful of basic ingredients you probably already have in your pantry. This amazing  sauce is perfect for dressing up any treat!

Chai-Spiced Paleo Salted Caramel - a dairy-free, refined sugar-free, vegan version of classic salted caramel

Never have I ever wanted to bathe in caramel so badly in my life.

Paleo Salted Caramel made its debut a few years ago, after which I drizzled every last thing with caramel, including but not limited to these Grain-Free Waffles with Spiced Apples and Caramel Sauce, White Cheddar and Spiced Apple Crepes with Salted Caramel, Dulce de Leche Ice Cream, Kabocha Squash Spice Cake with Chai Caramel, and this Naturally Sweetened Caramel Macchiato

Spoiler alert: history repeated itself.

I made this Chai-Spiced Salted Caramel and then proceeded to pour it on eeeeeeee’rthaaaaang!

Chai-Spiced Paleo Salted Caramel - a dairy-free, refined sugar-free, vegan version of classic salted caramel

My unsolicited advice to you is to familiarize yourself with this caramel. Not only because after a long hard day at work, you deserve nothing less than to swan dive into the jar of almond butter alongside the jar of paleo salted caramel, switching off as necessary, but because I have a few upcoming recipes that don’t necessarily require the caramel, but are certainly improved by it.

So here’s how the salted caramel dance works:

We heat a can of full-fat coconut milk in a skillet with coconut sugar, pure maple syrup, and chai spices. We bring it to a gentle boil and whisk occasionally to avoid clumps or skins forming on the milk (in essence, don’t walk away from the stove, and if you do, let it only be for a hot minute or so). We cook and whisk until the mixture thickens quite a bit and begins to look like caramel.

Remove the caramel from the stovetop, and stir in some salted grass-fed butter (ghee or vegan butter spread work too). From here, we can use the caramel immediately or refrigerate it in a jar. I love using the caramel as a glaze for quick breads, topping for pancakes and waffles. It can go anywhere a butter can go in terms of using as a spread for biscuits, scones, breads, etc. A drizzle on ice cream? Direct route to my soul strings.

Chai-Spiced Paleo Salted Caramel - a dairy-free, refined sugar-free, vegan version of classic salted caramel

So! There you have it! A naturally sweetened approach to your favorite drizzle. What’ll you put it on? Stay tuned – many caramel-doused recipes are coming your way!

Chai-Spiced Paleo Salted Caramel - a dairy-free, refined sugar-free, vegan version of classic salted caramel

Chai-Spiced Paleo Salted Caramel

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 184 kcal
Author: Julia
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Ingredients

Instructions

  1. Add the coconut milk, coconut sugar, pure maple syrup, and spices to a large saucepan and whisk over medium-high heat. 

  2. Bring mixture to a full boil, then reduce the heat slightly to allow the mixture to continue to cook at a managed boil. Be sure to whisk frequently (or constantly) to avoid the coconut milk from separating or clumping up. Cook and whisk until caramel has thickened and is one half to one third of its original volume, about 10 to 15 minutes.

  3. Remove from heat and whisk in the salt, butter, and pure vanilla extract. Allow caramel to cool to room temperature. Note that the caramel will continue to thicken as it cools off. 

  4. Transfer to glass jar, seal, and refrigerate until ready to use. Caramel can be stored in a sealed container in the refrigerator for up to 3 weeks.

Recipe Notes

You can replace all the spices with 1-1/4 teaspoon store-bought or homemade Chai Spice blend

Nutrition Facts
Chai-Spiced Paleo Salted Caramel
Amount Per Serving
Calories 184 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 22g7%
Sugar 21g23%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Louise

Saturday 11th of November 2017

Does the milk have to be coconut?

Julia

Tuesday 14th of November 2017

Hi Louise,

I would recommend using coconut milk for this particular recipe, but if you don't have a dairy restriction, you could make a more classic caramel using this recipe: http://www.simplyrecipes.com/recipes/caramel_sauce/ Hope you enjoy!

Lisa

Monday 9th of October 2017

The pictures and nutritional contents appear but not the recipe. It looks lovely and sounds delicious though.

Julia

Monday 9th of October 2017

Thank you, Lisa! Not sure why the recipe disappeared, but I put it back up! Let me know if you have any other questions! xo

Luann

Monday 9th of October 2017

Sorry, I don't see the recipe for the caramel.

Julia

Monday 9th of October 2017

My apologies, Luann! It's up now!

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