Learn how to make delicious Vegan Caramel Sauce with coconut cream. It is perfect for drizzling on desserts, in drinks, or for dipping. This awesome recipe is not only dairy-free but can also be made without refined sugar so it is clean eating and paleo friendly.
Place sugar, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
1 cup sugar, 1 cup coconut cream, ¼ teaspoon sea salt
Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
Stir vanilla extract into finished caramel sauce. Fill into an airtight container.
1-2 teaspoons vanilla extract
The caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.
Notes
*I used soft palm sugar paste, that you'll find in Asia/Asian markets. Granulated coconut sugar works as well, but will produce a darker caramel sauce. You can also use white or brown cane sugar, but it won't be paleo then.
Nutrition
Nutrition Facts
Vegan Caramel Sauce Recipe
Serving Size
1 tablespoon (out of 24)
Amount per Serving
Calories
66
% Daily Value*
Fat
3
g
5
%
Saturated Fat
3
g
15
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.1
g
Sodium
25
mg
1
%
Potassium
33
mg
1
%
Carbohydrates
9
g
3
%
Fiber
0.2
g
1
%
Sugar
8
g
9
%
Protein
0.4
g
1
%
Vitamin C
0.3
mg
0
%
Calcium
1
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Vegan Caramel Sauce
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