Spiced Caramel Sauce

The perfect accompaniment to your festive treats this season! This is delicious drizzled over nuts, ice cream, diced banana, pancakes and drizzled in hot chocolate, all healthy versions obviously! To store the caramel, keep in a glass jar and keep refrigerated. It will last for up to 6 days.

Serves 80ml

Cooks in Minutes


  • 1 tbsp coconut oil
  • 4 tbsp maple
  • 2 tbsp coconut sugar
  • vanilla
  • Β½ tsp cinnamon
  • ΒΌ tbsp. mixed spice
  • sea salt


  1. To make the caramel sauce, add the coconut oil and maple into a saucepan over low heat until melted.
  2. Next pour in the coconut sugar turning the heat to medium and stirring until it has completely dissolved.
  3. Add the spices, vanilla and pinch of salt, bringing to a steady but gentle simmer for 3-4 minutes without stirring.
  4. The sauce will begin to thicken, check by giving a good stir- it should be smooth and almost caramel texture, remove from the heat and let sit for 5 minutes it will thicken even more into a thick sauce.