Made with coconut sugar and dairy-free milk, this dark caramel is sweet and satisfying! Drizzle on top of fresh fruit, popcorn, nice cream, or smoothies for a vegan and gluten-free treat.
A closer look at what’s inside:
Have you ever used this low glycemic sugar? It is made from the sap of flowers found on coconut palms, not from coconuts themselves as often thought. Coconut sugar has a rich and somewhat nutty flavor with a natural caramel color. This sugar works perfectly for a vegan caramel sauce!
Use water to dissolve the coconut sugar and bring everything together.
Dairy-free milk helps make the sauce creamy and smooth. I usually use homemade cashew milk, but the recipe should work with any dairy-free milk.
Who doesn’t love a little salt with their caramel? Sprinkle a pinch on top for the perfect contrast.
Looking for something to pair with this delicious caramel? Try these Chocolate Tahini Cookies made with black beans (a fan favorite)!
Vegan Caramel Sauce
- 1/2 cup coconut sugar
- 1/2 cup water
- 1/2 cup dairy-free milk
- Pinch sea salt
- Add coconut sugar and water to a saucepan over medium heat. Stir until mixture comes to a boil.
- Add dairy-free milk to the mixture while stirring.
- Turn down the heat and let the mixture simmer until it reaches the desired consistency, stirring frequently (keep in mind sauce will thicken slightly upon cooling). This may take 20-25 minutes.
- Remove from heat, add sea salt, and stir.
- Store sauce in a glass jar in the refrigerator for up to 1 week.