This dairy-free apple cinnamon caramel sauce is the bomb! I love making caramel sauces. Back when I owned the monkey bean coffee and bistro, we made fresh caramel rolls every morning with the most ridiculous, decadent caramel ever. Fast forward today where my health plays a more prominent role in my kitchen; my tastes and preferences for food have changed. I eat to feel good, not for the momentary enjoyment that turns to lingering aches and pains.
But that doesn’t mean that I don’t eat caramel sauce- quite to opposite. I probably eat it more now than before. The difference being that now I make it using fruits and coconut. Sounds weird I’m sure. But trust me, it’s delicious and free of dairy, gluten and guilt!
Apple Cinnamon Coconut Caramel Sauce
1/2 tsp ground cinnamon
6 tbls coconut sugar
1 cup water
1 can full fat coconut milk
1 tsp vanilla
1 tbls tapioca flour + 1 tbls water
Peel the apple, chop or grate. Simmer the apple, cinnamon, coconut sugar and water in a small pan over medium-low heat until the apples are softened (about 5 minutes.)
Place in a blender with the coconut milk, blend until smooth. Pour sauce back into the pan, set to low.
Stir together the tapioca and water to remove lumps, whisk into the sauce and simmer on low for another 3-5 minutes until the sauce thickens.
Refrigerate for up to 5 days or freeze for a month.
Note: if you try this recipe, be sure to share it on Facebook or IG and tag me (happy eats healthy) – tell me how you are using it!