Today is day 17 of my first Whole30- that’s more than half way through! Whoo! This has really made me appreciate those who have completed Whole60s and Whole90s. WOW, those people are my heroes. That’s a long long time without a Paleo donut. Yeesh.
Today was also my second CrossFit Fundamentals class. I’ve been looking for a new gym on South Beach and they are all so freaking expensive! After using a free gym for 2+ years, it pains me to pay money to use a bunch of machines by myself. So I figured why not switch it up and try something different. It’s actually pretty hilarious that I’ve been Primal for 3 years and I’m just now considering CrossFit. Why not try the Kool Aid, I hear it’s delicious…
Hopefully I don’t kill myself.
So this easy Paleo Salted Caramel recipe was originally posted by Brittany Angell. I think I’ve mentioned before how much I have a girl crush on that woman. She does things to Paleo breads that I can’t even imagine (as made obvious in her new cookbook Every Last Crumb). I used The Urban Poser’s Honey Caramel Sauce recipe for a while, but the process required too much time. Then I came across this recipe, tried it out, and have been weeping into a pot of warm salted caramel ever since. TEARS OF JOY PEOPLE. It’s so good. As you can tell, I use it on almost every dessert I make. It’s that good.
Can this Whole30 be over already so I can eat this sauce by the spoonful? Pretty please? As my lover sums it up, “Anything that brings you joy is not allowed on Whole30.”
Yep. Sounds about right.
Ingredients
- ¼ cup unsalted butter or ghee
- 3 tbsp coconut milk
- ½ cup coconut sugar
- ½ tsp sea salt
Instructions
- For the salted caramel sauce: in a small sauce pan, add all of the salted caramel ingredients and gently boil for 2 minutes. If you want a thicker sauce, boil for about 1 more minute. The caramel sauce will thicken more as it cools. The warmer it is, the easier it is to drizzle.
- Store leftovers in an airtight container for up to a week, then reheat before using.
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