Espresso Caramel Sauce (Dairy Free)

My recipes are grain free, refined sugar free and many are dairy free. My recipes are good for many with allergies or health reasons. Until I changed my diet I was not truly living. I still have some aches and pains but nothing like I was having before. I was almost eating headache and acid type of stomach medicines like they were going out of style. But since going grain free, refined sugar free and limiting my diary I am feeling a ton better.

So somehow I got the idea to combine the espresso instant coffee with the caramel. I thought if there was leftover I could use it as a coffee syrup. Boy, was I right. This is the best coffee syrup I think I have ever had. This caramel sauce is so soft and decadent. Use as a top for cakes, cookies, muffins, scones, pancakes, crepes, or ice cream. The uses are endless or in Caramel Espresso Chocolate Banana Bread.

I have not eaten any grains since I started this lifestyle change in my diet. I have cheated on the diet by having potatoes occasionally and occasionally having a cup of coffee. I am not supposed to have any caffeine. But being of Swedish decent it is so hard not drinking coffee. If you are Swedish then you understand the need to Fika. What is Fika? Well, that is a little harder to explain. Fika happens several times a day. It can be alone or with friends. It can be with or without food. But it is the mental, emotional, spiritual state of appreciating the moment you are living in and enjoying it with coffee.

I hope that in some small way when you stop by my blog that this blog makes your day a little brighter, lifts you up a little higher and helps you realize that we are all on this journey together called life. I hope that together we can all inspire more positivity in our world. Have a wonderful day/night!! Blessings to all!!

1/4 cup Canned Coconut milk

1/2 cup maple sugar

1 tablespoon plus 2 teaspoons instant espresso coffee

1/8 – 1/4 teaspoon salt

Pour the whole can coconut milk into a bowl and whisk it for a minute until water and cream are well combined. Measure out the amount of coconut milk that is needed (1/4 cup) and add to a deep dish pan and set on the stove. Pour the remaining coconut milk that is not going to be used into a glass container with a lid and store in the fridge for another use. Add maple sugar, instant coffee, and salt to coconut milk in the pan on the stove. Heat until boiling 3 – 6 minutes. What you are looking for you scrape your spoon through the middle of the caramel it should leave a line (see picture). Allow the caramel to change to a darker color. When it does remove from heat. If it’s still too thick just add 1/8 cup of coconut milk (from the glass jar in the fridge) at a time until desired consistency. Makes approximately 1/2 a cup

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