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Easy Vegan Caramel Sauce

Priscilla S
This Easy Vegan Caramel Sauce is truly magical. With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious sauce! It's super versatile to use on various sweet treats and elevates them to next-level decadence!
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Ingredients
  

Ingredients

  • 1 cup coconut cream (or full-fat coconut milk*)
  • ½ cup coconut sugar (or any other refined sugar-free sweetener)
  • 2-3 tbsp maple syrup (or any other refined sugar-free sweetener)
  • ½ tsp vanilla extract
  • pinch of sea salt (optional)
  • small knob of vegan butter (optional)

Equipment

  • small saucepan (or small pot)
  • silicone spatula (or whisk)
  • measuring cups and spoons

Instructions
 

Easy Vegan Caramel Sauce

  • Add coconut sugar and maple syrup into a small saucepan or pot on medium-low heat. Mix until it dissolves, 3-4 minutes. 
  • Once the mixture starts to bubble, gently add in the coconut cream until it dissolves completely and is well combined. 
  • Bring the heat to medium until the mixture bubbles, on a steady gentle simmer. If you see it begin to bubble rapidly, lower the heat. Keep a close eye on it and constantly stir it to prevent burning. Be patient and loving with it. It takes some time, but it’s totally worth it!
  • After 10 minutes, the sauce should have thickened yet still light and runny. Remove from the heat, add in the vanilla extract and give it one final mix. Your sauce is now ready to enjoy in countless ways, woohoo! You can enjoy the sauce straight away or let it cool down and let it thicken more. Feel free to have a spoonful of the sauce (just for taste test purposes, of course 😉)
  • If you want a thicker caramel sauce similar to dulce de leche, continue cooking for another 5 minutes or until you reach your desired consistency. You will notice the texture change dramatically to a dark, amber coloured, thick and luscious sauce! As previously mentioned, it will thicken more after it cools, so please keep that in mind.

Notes

NOTE: This caramel sauce is super versatile, drizzled on top of cupcakes, cookies, and cakes, and as a filling in chocolate treats! The possibilities are endless!
IMPORTANT NOTE: *I highly recommend full-fat coconut cream for this recipe. I tested this recipe with coconut cream and coconut milk and found coconut cream works best. It doesn't separate when you cook it down and creates a beautiful, velvety texture. You can use full-fat coconut milk if you can't find coconut cream. Just place it in the fridge and use the thick, creamy part on top. Be sure it's full-fat, though, as you need the fat content to make the caramel.
Also, I used Cha’s Organics Coconut Cream as they have amazing coconut products, and that’s the one I personally love to use but feel free to use whichever one you like.
STORAGE: Place in a glass jar for up to 3 days. Coconut milk and coconut cream have a short storage life, so it is best to consume them within a few days. However, judging by how tasty this sauce is, it’s a safe bet you will have next to none left! :)
ALTERNATIVE: If you are a lover of salted caramel, no problem! Just sprinkle a little coarse sea salt on top, and you've got yourself some creamy salted caramel.