Super Healthy Salted Caramel Sauce

This is a fabulously easy, healthy and utterly delicious caramel sauce which is wonderfully versatile and totally addictive. Drizzle over pancakes, fruit salad, hot baked apples, stir into coconut yoghurt, or use as a dip for chunks of fruit – we keep finding new excuses to use the sauce.

One of life’s guilt-free pleasures.

Ingredients

• 1/2 cup honey

• 1 1/2 tbsp ghee

• 1/2 cup coconut milk

• 3/4 tsp Salt

Instructions

1. Place the honey in a pan and bring it to a boil – let it boil very gently for about 5 minutes. Stir with a wooden spoon from time to time to make sure the honey does not stick or burn

2. Remove from the heat and whisk in the ghee (or coconut oil/palm shortening), coconut milk, (this is the thick part of the coconut milk, which rises to the top in a can – you could use the watery part of the coconut milk for smoothies) and the salt – the honey will be red hot so please take care. If you want to make normal caramel and not salty caramel then only use ¼ tsp of salt

3. Return the pan to the heat and let it bubble away gently for between 15 and 20 minutes

4. Allow the mixture to cool. Use it immediately or store in a glass jar in the fridge for at least 1 month

5. You can serve the caramel straight from the fridge or you can warm it up by placing the glass jar in a bowl of freshly boiled water for a few minutes until it softens

The science bit

The nutritional value of this delicious sauce is almost too good to be true – it has antimicrobial and anti-fungal properties through the honey and coconut milk and is loaded with healthy gut-healing fats – ghee is rich in vitamins A, E and K and butyric acid, a short chain fatty acid – beneficial intestinal bacteria convert fibre into butyric acid and then use that for energy and intestinal wall support.