When the autumn rains arrive in Seattle, usually around mid-September, my cravings shift straight into seasonal mode—chief among them: caramel apples. They’re the treat I loved making with my mom every fall and the snack I eagerly sought at the state fair. There’s something irresistible about a crisp Honeycrisp or tart Granny Smith smothered in rich, sticky caramel.
Absolutely nothing beats them.
If you follow my page, you know I enjoy healthifying nostalgic favorites by swapping in cleaner, simpler ingredients. Not only does it make me feel better about indulging, but recipes usually end up with fewer ingredients and, in my opinion, better flavor.
Developing a healthier caramel sauce was a game changer—suddenly endless dessert possibilities opened up. This version is simple, made with just a handful of ingredients, and perfect for dipping apples, drizzling over ice cream, or stirring into oatmeal.
I hope you enjoy it as much as I do. If you try the recipe, please leave a comment and tell me how it went—I’d love to hear your thoughts! xx
Notes and troubleshooting
- I tested maple syrup as a sweetener and it didn’t produce the right texture—coconut sugar works best here.
- Use the thick portion of full-fat canned coconut cream (or the thick meaty part of full-fat coconut milk). The thin liquid from a can won’t give the same result.
- I tried many techniques to make the caramel adhere like a classic coated apple—washing, de-waxing, chilling, dusting with almond flour, and more—but this caramel is fairly viscous and clings better as a dip than a thick candy coating. Don’t worry—dipped apples are just as delicious, if not better.
Methods I experimented with to get the caramel to stick
- Letting the caramel cool before dipping
- Using apples at room temperature or chilled
- Washing apples in water with apple cider vinegar and baking soda, then rinsing with hot water
- Scrubbing apples with lemon juice and paper towel to remove wax
- Rolling apples in almond flour before dipping
- Refrigerating the caramel briefly to thicken it
- Peeling partway up the apple where the caramel would sit
- Scrubbing, washing, and thoroughly drying apples
5-Ingredient Healthy Salted Caramel Sauce
Ingredients
- 3 tbsp coconut sugar
- 1 cup full-fat canned coconut cream, (if using full-fat coconut milk, use the thick, meaty part)
- 1 tbsp arrowroot starch
- 1 tsp vanilla extract
- 1/2 tsp flaky sea salt
Instructions
- Warm a medium saucepan over medium heat.
- Add the coconut sugar, then pour in the coconut cream (or the thick part of canned coconut milk). Sprinkle the arrowroot starch over the top and whisk thoroughly to combine.
- Increase the heat and bring the mixture to a gentle boil, stirring occasionally.
- Once it reaches a gentle boil, reduce the heat to low, cover the pan, and let it simmer for 15 minutes.
- Remove from the heat. Use a silicone spatula to stir, scraping up any darker caramelized bits from the bottom of the pan.
- Whisk in the vanilla and flaky sea salt, whisking vigorously for a few minutes to create a smooth, glossy sauce.
- Use the caramel warm, or cool it and store in a glass jar in the refrigerator for up to two weeks. Reheat gently before using if it firms up.