Friends, what we have here is some seriously creamy, dreamy vegan caramel sauce, and I cannot WAIT to share this recipe with you. Let’s do it!
The base for this 5-ingredient caramel is coconut cream, dates, and arrowroot starch, which are blended until creamy and smooth. This makes up the liquid ingredients, which are added to a bit of coconut sugar and cooked until glossy and just bubbly.
The whole process for this naturally sweetened sauce takes just 10-15 minutes! And bam – it’s ready to go.
While it’s perfect right out of the saucepan, it also stores well in the refrigerator, where it takes on a slightly lighter color and is super tasty by the spoonful as a midday treat. (What? Who said that? Me. It was me. I did that. Several times.)
You can see in the photo below that the caramel on the right is fresh from the saucepan, and the caramel on the left has been refrigerated for 24 hours and has taken on a much lighter color. Mmmm, dreamy.
I hope you all LOVE this caramel! It’s:
Creamy
Smooth
Caramel-y
Perfectly (and naturally) sweet!
Slightly salty
So easy to make
& Super delicious
This is the perfect caramel sauce for things like Coconut Vanilla Ice Cream, Vegan Apple Pie, Ice Cream Snickers Bars, Caramel Frappuccinos, Cinnamon Baked Apples, Caramel Apple Cheesecake Tarts (!), Deep Dish Apple Crumble Pies, Vegan Samoas, and Apple Pie Sundaes! The list could go on forever and ever.
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
5-Ingredient Vegan Caramel Sauce
Ingredients
- 1 Tbsp arrowroot starch or cornstarch
- 2 whole dates (pitted // finely chopped)
- 1 1/4 cup coconut cream or full-fat coconut milk, DIVIDED
- 3/4 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract (optional)
Instructions
- To a small blender or food processor (I used the smallest container of a Magic Bullet), add the arrowroot starch, dates, and 3/4 cup (180 ml // as recipe is written // adjust if altering batch size // it will be about 2/3 the total amount) coconut cream or milk. Blend on high until creamy and smooth. If it has trouble blending, add more coconut milk or cream. If you don’t have a blender small enough, simply whisk coconut cream and arrowroot starch together, and finely chop/smash your dates and add them in.
- To a small saucepan, add coconut sugar. Then pour the coconut milk mixture on top. Heat over medium heat and whisk or stir as it comes to a low simmer. As soon as the caramel is glossy and deep golden brown, it’s ready. It shouldn’t boil and only needs to cook for 2-4 minutes total.
- Remove saucepan from heat and add remaining 1/2 cup (120 ml // as recipe is written // adjust if altering batch size) coconut milk or cream as well as salt and (optional) vanilla. Stir to combine.
- Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or coconut cream for a lighter color and more coconut flavor.
- Let cool slightly. Then transfer to clean glass jar and let cool completely before covering (see photo). Store in refrigerator for 1-2 weeks. Reheat in microwave or place jar in a saucepan with 2-3 inches simmering water until warmed through. However, sauce is also pourable and delicious directly from the refrigerator!
- Note: If for some reason your caramel sauce isn’t smooth and creamy and has little date pieces, once it’s cooled completely, you can add it to a high-speed blender and blend on high until creamy and smooth. I didn’t find this necessary, but it will depend on the equipment you use.
Video
Notes
*Recipe adapted from my Vegan Caramel Sauce from our Cookbook!
*Recipe makes ~1 3/4 cups caramel sauce.
Susie says
Hi! I am thinking of making this for gifts for my family. I noticed the note that says “3/4 cup (180 ml // as recipe is written // adjust if altering batch size // it will be about 2/3 the total amount)” about the coconut cream. What should the adjustment be? Thanks!
Hi Susie, sorry for any confusion! If you don’t adjust the number of servings (keeping the total yield of the recipe at 16 servings = ~2 cups caramel), then you will use 3/4 cup of coconut cream in step 1. If you double the recipe (and decide to make 32 servings = ~4 cups caramel), then you would use 1 1/2 cups of coconut cream in step 1. Does that make more sense?
Nelle says
Great!
I didn’t have coconut sugar, so I replaced it with a scant, not packed 1/4 cup brown sugar and I added a tad more cornstarch to the recipe. The texture wasn’t as carmel-y but the flavor was perfect for our not-too-sweet taste buds!
Thank you for sharing, Nelle! We’re glad you enjoyed it! xo
Madison Henson says
great recipe! I have been needing recipes that I can keep all ingredients on hand for when unexpected company pops by! pair it with fruit or ice cream that I can keep in the freezer and we are golden!! For some reason mine is not thickening and I did add the arrowroot powder. still delicious :)
Such a great idea to have for company! Thank you for sharing, Madison! Hmm, you could try adding a bit more arrowroot starch or cooking a bit longer. Hope that helps!
Leigh says
Can this be made with light coconut milk instead of full fat?
Hi Leigh, it won’t be as thick or rich. Full-fat is best here!
Henri says
Hey,
For this Caramel Sauce you use only thick part of chilled can Coconut Milk or Cream?
Thanks!
Henri 😉
Use well shaken full fat coconut milk or coconut cream such as Savoy. If your can of coconut milk has separated you can opt to scoop the cream off the top (and leave the clear liquid behind) for a thicker, richer texture. But as long as you’re using full fat coconut milk you’re good!
Henri says
Ok so both are good options..
Coconut Cream Room temperature or Coconut Milk well shaked or only thick part for dense texture…
Thanks so much again!
Lauren says
I didn’t want to bust out my blender or food processor for this so I tried date syrup in lieu of dates and I couldn’t find my coconut sugar so used brown sugar (not actually sure if that’s vegan, there’s some contention with sugar extraction). My coconut milk also separated so I tried integrating that as best I could, luckily the heat helped.
I cooked on low a bit longer, maybe 10 or more minutes. When pouring into my glass I noticed what was on the bottom of the pan was a bit more solid, and I scraped it in, but then wondered if I had burned it so when I tasted it, I realized THAT was the deep caramel flavor (and good texture!) that I really wanted. I’m going to let this batch cool but if it’s not what I’m after, I’m going to simmer low and slow until I get that more solid and deep flavor.
Susie says
How much date syrup did you use & did you reduce the amount of sugar or keep it the same. (Have been trying to figure out some recipes using my date syrup and thinking this could be one.) Thanks!
Molly Kuhl says
This is the most delicious caramel sauce EVER!!!! It’s dynamite delicious and easy to make. I ended up straining the coconut/date mixture into the sugar because there were wee pieces of date. If you squish/press the date pieces through the strainer, they actually do go through so you don’t lose any dates or have to re-blend later. Highly recommend this recipe!!! Beyond delicious and satisfying!
Yay! Thanks so much for the great review and for sharing your experience, Molly!
Ana says
Does this taste like coconut cause of the because of the coconut milk?
Hi Ana, Slightly, but not overly so.
Beverley Baines says
I’m wondering what I can swap the dates for as they are too high in fibre for me?
Hi Beverley, you can try using more coconut sugar. Hope that helps!
Mrs Hinton says
OH MY WORD THIS IS SOOOO GOOD!!
I’ve tried making other dairy free caramel sauces and they always fall just a little bit short–either too runny or off in flavor. This is awesome!
Woohoo! We’re so glad you enjoyed this one. Thank you for sharing! xo
MichL says
This recipe did not disappoint! While not exactly like caramel made with full dairy cream and white sugar, it’s every bit as good!
We’re so glad you enjoyed it! Thanks for the lovely review! xo
Andrea says
Wow! It’s absolutely deliciously yummy!
We’re so glad you enjoy it, Andrea! Thanks so much for the lovely review! xo
Abby says
I was thinking about using this for donuts is there any way to harden it like glaze?
Hi Abby! It should set up just slightly at room temperature on a donut, or perhaps stick it them in the freezer before serving? Let us know how it goes!
Amy says
First time making caramel sauce, I followed recipe exactly as written and it came out delicious. I made this to go on top of the chai spiced cheesecake, which was amazing. Won’t be making any other caramel sauces as this is perfect.
We’re so glad you enjoyed it, Amy! We love that combo =) Thanks for the lovely review! xo
Milan Lawrence says
Hello!
I have made this caramel sauce and it is the creamiest sauce I have ever made!! Thank you for a great recipe! It tastes awesome with vegan cheesecake:)
xoxo!
Twyla says
This is AMAZING!!!
I used my Nutri Bullet for the date mixture and it came super smooth.
Love all the comments about the different ways to use it.
I would love to try those; I just hope I can stop eating it from the saucepan!
Thank you for this wonderful recipe!
Yay! We’re so glad it turned out well! Thanks for sharing, Twyla!
Ayla says
Will this freeze hard if it’s between ice cream cake layers or swirled in an ice cream flavor?
Would the two ingredient version harden between ice cream cake layers / or as a swirl in ice cream?
We haven’t tried freezing it, so we’re not sure! Let us know if you try it!
Julia Gray says
Any idea if this will work ok if it’s put in a fondue pot and kept warm for a couple hours to do a caramel apple station?
I think that should work! Just be careful not to overheat as it could burn easily. Let us know how it goes!
Melissa says
Would this work for a traditional Carmel dipped apple? We want to do this for Halloween and let the kids decorate them.
Hi Melissa, We don’t think it would ever harden and get sticky on apples. But it would be a delicious dip!
Julie says
Is there a way to make this a bit thicker so more sticks on the apple when using it as a dip? Mine is the consistency of a sauce not a dip. It’s is absolutely delicious so I don’t want to adjust the flavor!
Hi Julie, good question! This one is a bit more saucy. Our only suggestion would be date caramel, but it won’t have quite the same flavor. We’ll add it to our ideas list to do some experimenting!
Stacy says
I’m not impressed with this sauce. The sugar did not dissolve by the time the arrowroot thickened the sauce. 2-4 minutes is not long enough.
I’m going to try caramelizing sugar in simmering coconut milk and simmering until reduced (like sweetened condensed milk) instead. Wondering why you didn’t make it that way instead?
Hi Stacy, sorry to hear it didn’t work well for you. Is it possible the heat was too high? We didn’t want the arrowroot to clump and found it was easiest to mix it in the blender. But you could mix it into a small amount of the coconut milk and add later, if preferred.
HIba says
i made this the other day, couldnt stop eating it!! so so sooo good!
Thanks so much for the lovely review, Hiba. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Hiba says
Ah I didn’t notice the rating, sorry. Do you want to delete my comment and I’ll write it up again? Would love to help if I can
Hi Hiba, no worries! Just for next time =)
Annie S. says
What a MOST WONDERFUL and GENEROUS gift! Thank you so much for beautiful, inspired looking and presented dishes that will be fun to create, and tasty to indulge in. Keep your musings a-coming !
I’m off to make my first one now … wonder which one I can actually single out TO make first ;)
So kind, Annie! Enjoy =) xo
Jamie Poindexter says
I just made this caramel and it is delicious! I used it in an iced coffee but I can see many uses for it.
Wonderful recipe!
We’re so glad you enjoyed it, Jamie! Thanks so much for sharing!
Kathryn Nu says
This is so good!! I was shocked by how closely it resembles traditional caramel. I added just a touch more coconut cream bc I wanted extra creaminess but I could have left it as is (including vanilla). I was using a store bought caramel sauce in my coffee every morning but now I’ve replaced it with this and it’s 100x better! Really quick and easy to make, too — I was able to make the whole thing with my toddler tied to my hip (who is also a big fan!). Thank you so much for sharing!
Aw, we’re so glad you enjoy it, Kathryn! Thanks so much for the lovely review!
vanesha morey says
Could I use date sugar instead of dates? Perhaps less coconut sugar or none at all?
That should work!
Jo says
Can you use regular sugar for this?
That should work but we haven’t tried it! Let us know if you do.
Mickey says
Can you use sweetened coconut milk? Or does it need to be unsweetened?
Hi Mickey! Sweetened will work but the sauce might be extra sweet. Let us know how it goes!
Niko says
If anyone’s wondering, ground date sugar also works perfectly for this recipe if you’re trying to avoid processed sugar. This was delicious as an apple dip and super easy to make :)
Great! Thanks for sharing, Niko!
Delaney says
Best vegan caramel EVER! Super simple to make and only requires a few ingredients. I made it a couple hours before serving and ended up slipping it in the fridge before it was totally cooled to see if it would help thicken it. It worked for me, so if you’re on a time crunch try that.
Thanks Minimalist Baker for another hit!
Whoop! Thanks so much for the lovely review, Delaney!
Maree says
Hi there
Could I use this as a filling for cupcake once it is cooked please?
Hi Maree, we’ve never tried that so we’re not sure! Let us know if you try it!
Leigh R. says
This is the most amazing caramel recipe. Super easy to make and tastes delicious! I poured it over some cooked cinnamon apples and ice cream!
That sounds incredible! Thanks so much for the lovely review, Leigh!
Susan says
I only had white sugar and tried to sub- it didn’t work. But I poured it over some leftover sticky rice and added some mango and it was pretty good! So don’t throw it out if you mess it up!
Catherine McCann-Shelton says
Perfect caramel recipe! Rich and sweet and just what I was looking for. Didn’t change a thing!
Michelle says
I am trying hunt down a caramel popcorn recipe, would this sauce work for it? Would it firm up once baked?
Hmm, we aren’t sure! It is more of a caramel dip consistency. Let us know if you try it!
Mel says
Can you use any other type of milk here? Thanks!
Hi Mel, you could try making homemade almond milk but make it really thick so it’s more creamy. Let us know if you try it!
Hannah says
I tried it, and it did not work though it was probably my fault. I poured the hot caramel over the popcorn without cooling the caramel in the fridge first and the popcorn shrank and soaked up the caramel like a sponge. That being said it still tastes delicious.
Sorry to hear that, Hannah! Let us know if you try it after cooling.
Janice says
It tastes great and as you said it’s a sauce. Great for anything that uses a sauce like crumble, cheesecake and apple slices.
I tried to use this to make chocolates with. It’s not thick enough for that.
In case someone is looking for a filling for vegan chocolates like turtles, I found the answer. Use condensed coconut milk and boil in water for 3 continuous hours. Make sure it is submerged at all times. Let sit overnight. It will separate into two parts. I put it in my ninja smoothie cup and blended it together. Perfect consistency for turtles and filling for other chocolates.
For regular caramel use regular condensed milk. Use the same process, but no blending needed.
I hope this is helpful.
Janice
Irish says
Can these be made like regular caramel candy and be places inside a cookie dough?
Hi Irish, this recipe is more of a caramel sauce- not as thick as caramel candy, but we do think it would make a nice swirl inside cookie dough. Let us know if you do some experimenting!
Rosemary says
Just finished making this to go with the Chai Cheesecake that I made last night. Licked the pans for both, and if that is any indication, they are going to be delicious.
Thanks, Rosemary!
Cat says
This is soooo good. I followed the recipe exactly as written. It’s perfect. I can’t wait to try it on everything.
So glad you enjoy it, Cat! Thanks for sharing! xo
Irene Binyon says
By all means let me say up front I didn’t have coconut sugar. That is the key, I feel. I read the comments and saw that some had used regular sugar. So I felt I was safe. Then one tablespoon of cornstarch wasn’t enough for my dip. I took a bit of the hot sauce out of the pot and added to a bowl with another tablespoon of cornstarch, then back into the pot. Next it just wasn’t a pretty color like Dana’s. I added some cocoa. (That’s brown and should work, right?) It still needed something so I added some dry peanut butter. This was a great dip. I will make again with coconut sugar next time.
Thank you!
Mikayln B says
I am so excited to try this!! i am curious as to if i could use raw sugar instead of coconut? i have a whole bunch i need to use up and would like to save a few bucks if i don’t need to go out and buy coconut sugar. would it still work/taste the same do you think? thank you :)
We haven’t tried it, but it should work! Let us know if you give it a try!
Rebecca says
Does this taste at all like coconut?
Slightly, but not overly so.
Sandy says
This is absolutely delicious! I have tried it in the almond-butter cups and vegan cheesecake recipes, which are both fabulous. The caramel sauce is also delicious on vegan ice cream or as a dip for apple slices.
Ola says
Can I use to decorate a bday cake? Is it gonna set? Or do I need to add agar?
We don’t think that will work as it does not set.
Kathleen says
I’m excited about this recipe because it’s faster with easier-to-find ingredients than some others I saw. I want to top a special birthday vegan cheesecake for a salted caramel fan … can you please tell me how much more salt I should add to get the taste right? Thanks!
Hi Kathleen, we aren’t sure as we haven’t tried it that way, but perhaps start with an extra 1/8 tsp and taste test from there. Hope that helps!
Tere says
Can I use tapioca flour instead of cornstarch?
We haven’t tried but if you experiment with it, I’d recommend using 2 tablespoons for every 1 tablespoon of cornstarch.
Val says
Hi do you think this would cook well? I am trying to adapt a cranberry caramel and almond pie!
I think so, yes!
Tahnee says
If I wanted to make this a boozy caramel would it work if I added in some sailor jerrys rum or will it throw out the other ingredients?
beanpip says
This was amazing! I put it on the side of a vanilla tart and wow!
Yay! Thanks for sharing!
Rebecca says
Do you think this would work as a replacement for maple syrup in baking? Or would a date syrup/sauce be better?
I think a date syrup/sauce might be better..
Brice says
I don’t understand what part of the coconut milk we are using. I could be mistaken, but in one of your replies you state “ideally the two are mixed”, but in another one you say to scrape off just the top layer of cream for use in the recipe.
To clarify: Use well shaken full fat coconut milk. If your can of coconut milk has separated you can opt to scoop the cream off the top (and leave the clear liquid behind) for a thicker, richer texture. But as long as you’re using full fat coconut milk you’re good!
Sarah says
This was perfect. The color and texture were gorgeous and it came together so quickly (before work in the morning, because, you know, when you get a thing in your head….) Compared to another caramel sauce recipe from another source, the sweetness was much better with Minimalist Baker’s version. The other, made with caramelized cane sugar, was so cloying that it grossed me out. This one was more grounded. Definitely sweet, but not in a sickening way. I mixed it with toasted coconut and pecan pieces and frosted a vegan German chocolate cake. I will definitely make this again for lots of other applications. Thanks!!
Thanks, Sarah!
Maria says
Hey there, will the sauce set like a glaze
Rose says
Hi Dana,
I have just made this but mine is still very thin looking – any tips on how to thicken it up? Maybe add more cornstarch? Thank you :)
Hi Rose! Did you change anything in the recipe? If not, a bit more cornstarch should help.
Rose Aschebrock says
Hi Dana, thanks so much for getting back to me. Yip, I decided to load up on the cornstarch and it turned really thick which was perfect for the apple pie we were cooking up – I tagged you on the gram :)
Have a lovely day and thanks so much for all the recipe inspo!!
Glad to hear it, Rose!
Christine B says
Hi Dana!
Do you think this would work if it were kept warm in a heated crockpot in order to spoon over apple slices??
THANKS!!
I think so, but we haven’t tried and can’t say for sure! If you try it out, report back!
Alex says
Did keeping it hot in a crockpot work? We do a caramel apple bar for the neighborhood kids at our tap room, we are vegan, so super excited about this caramel, but it needs to last 4 hours in a crock…whaddaya think??
Navah says
I doubled the recipe so I can have occasional treats on hand. Recipe is easy , delicious and satisfying. My 2 year old grandson loved it too. I swirled some natural blueberry preserves in the middle. I am preparing it again this week. While I liked the base I am looking for a crunchy crust this time
Irene Duncan says
This sauce is AWESOME! I make artisan chocolates (normal and vegan), and liked the look of your Almond Butter Cups. I tried this vegan version of caramel sauce to see what it was like, not expecting it to be anywhere as good as a normal ‘cream’ version, but WOW it is GORGEOUS!! I’ll be using this as my go-to version from now on (if I can stop nicking spoonfuls every time I open the fridge). ?
jessica says
This is a miracle… As I was making it I thought there is now way this is going to be caramel but all the sudden… bam… it turned into caramel. It is absolutely delicious!! Thank You
Jever says
I am wondering how everyone that has made this did not have chunks of dates through out? Lumpy caramel sounds like a turn off, or is it cooked so much they sort of dissolve? THANKS!
The blending is what makes it creamy and smooth. Just keep blending until it’s creamy. And to ensure no clumps, you can strain through a fine mesh strainer after blending!
Ro says
This is sensational! Tastes amazing drizzled over coconut ice cream. Also used it in a warm drink of almond milk. Have to hold back from just eating it straight! Great recipe, thank you!!!
G says
I am a vegan but I’ve always hated the taste of coconut so I was wondering if there is anything I can use instead of the coconut cream and coconut sugar. Thank you!
Meg says
If I make this and ship it for a Christmas present do you think it will keep ok?
Hmm we haven’t tried and can’t say how it would hold up. Maybe if you can it?
Claire says
Could this be made without the sugar? Wanting to avoid as much sugar as possible.
Thank you.
Hi Claire, This recipe would be a better fit if you don’t want any added sugar.
Claire says
Thank you so much 🙏🏻
Nicolle says
I was thinking about turning this into small candies (wrapped in wax paper) to hand out for Christmas stocking stuffers. Would this recipe hold up if I ‘harden’ the caramel in a cake pan in the fridge? Or will it still be too creamy?
I think it would be too creamy. But if you reduced the amount of coconut milk perhaps?
Robin says
I wonder if you would add a very small amount of xanthan gum powder or other additive vegan cheese-makers often use to help stabilize their recipes that the caramel might “stand alone” for individual wrapping, or better cover an apple on a stick?
Stacia says
Since you say of the sauce is pourable from the fridge, any suggestions on how it can harden if used to cover apples?
Hmm, I don’t think it would ever harden and get sticky on apples. But it would be a delicious dip!
elizabeth dickinson says
What about this: “Carmel Apple Nachos?” http://4.bp.blogspot.com/-eYfPCf2nir4/VEV8d5ukWNI/AAAAAAAAIUM/aMdBPP5VYZg/s1600/Caramel%2Bapple%2Bnachos%2B3.jpg
I plan on making this, drizzled with both this caramel sauce and drizzled with your vegan chocolate ice cream (we keep it in the fridge and warm it slightly and it becomes a pour-able chocolate/fudge sauce).
So excited about this recipe and can’t wait to make it!
Upma dhingra says
Thx for this!! But my excitement was cut short by coconut cream .. so not me… and I have couple Le of bottles of date syrup lying though … can u suggest how best I can use it .? Tku!!
Kat says
Hi Dana. I am wondering what brand of coconut milk you like? I’ve only tried a few different brands and they all kind of have a gritty texture. Thanks, Kat
I’ve heard Aroy D is where it’s at. But for now I still prefer Whole Foods 365 brand.
Kat says
Thank you!?
Laura Smith says
Can I use maple syrup instead of coconut sugar?
I don’t think so – it will make it too runny.
Laura Smith says
So, it will make a great caramel dipping sauce. Thanks
sai sandip says
Dana great recipe. thank you for sharing
Andrea says
I can’t have dairy so I will DEFINITELY need to make this. Great recipe, as always Dana ♥
Frankie Leftwich says
I am not familiar with coconut cream. What do I look for on the shelf, just coconut cream?
You can either buy coconut cream, or scrape the top cream out of a can of full fat coconut milk!
Tania says
Or you can make it yourself. Buy a coconut scraper from an (continent) Indian supplier. Cut a fresh coconut in half and scrape it, mixing the meat with warm water. Squeeze out the coconut milk and use. It is quite another ingredient than tinned milk.
Melissa Stouffer says
Has anyone used this to coat apples? About how many apples did they get covered out of the 1 3/4 cup the recipe makes? Thanks!
Annaliese says
wow-what a cool recipe, Dana! I love how you used a starch to thicken the caramel; since this is lacking dairy, you lose that protein boost usually associated with traditional caramels (and the fat too, but thank you, coconut for being a rich plant-based source of fat!). Right on!!!
Andrea says
Because people are really thinking of protein content when they eat caramel sauce.
Annaliese says
Well, actually, the market for enhanced confections, including protein-enhanced caramels, is on the rise. So, perhaps. From a functional and qualitative stand-point, as a consumer, you actually do “think” about protein content in caramel as perceived in textural properties. So, indirectly, yes, one does indeed think about protein content as they enjoy caramel!
Ansrea says
Shoot. So someone on a plant based diet won’t be able to answer caramel when a meat eater asks the age old question, “where do you get your protein from?” ?
Annaliese says
Baahhaa! Well, it seems we have uncovered a serious opportunity!! :) :) :) Protein fortified plant-based caramel…it has a nice ring to it!
S says
I am wondering in your recipes what Can I use instead of the coconut milk and coconut oil. Thanks much.
Hmm, perhaps another oil (such as avocado)? And for coconut milk you could try making homemade almond milk but make it really thick so it’s more creamy!
Bernadette says
I am so stoked to make this! Thank you!
Rakan says
Well done Dana ?, no easy feat….any idea if it’s a good alternative to your date caramel in your milky way recipe
Laura U. says
I had already planned on making your 1-bowl Apple Gingerbread cake for Christmas dinner dessert. Now, I want to incorporate this! Do you think this would go with that cake? Could I use this instead of the cream cheese frosting or in addition to? Decisions, decisions…
PS – loving the fan favourites book :-)
I do!! But maybe don’t add until serving!
Lucy Morris says
How long will this keep in the fridge for? There is a similar beauty chef recipe that says a week.. would this be about the same? Can’t wait to try!
Lucy Morris says
Don’t worry, just scanned more comments and found my answer! :)
Theresa says
Dana, its so generous of you to create and share these recipes. Thank you! Its easier than ever to adopt plant-based living!
Thanks Theresa! xo
Kirsten says
How long will this keep in the refrigerator? Can’t wait to try it!!
Adrienne says
Instruction #5 states that it will keep 1-2 weeks in the frig.
Thanks, Adrienne! xo
Kirsten says
Thanks! I scanned it too fast! I appreciate the help!
Rachel says
I am so happy about this (but also slightly crying on the inside because last night I looked all over the website for vegan caramel sauce and nada haha). Thank you so much for this amazing recipe :)
Mojo says
Looks yummy! Are you using only the solid part of the coconut cream/milk or do you mix in the liquid and then measure?
Ideally the two are mixed together. But just the cream is good, too!
Ellen says
Can you use this to make caramel corn?
Hmm, I’m not sure! If you give it a try let me know. But I fear it may be a little too wet for popcorn…
Julie says
Is it possible to use normal sugar please?
Hi Julie! I haven’t tested it that way but yes I think you can. However, you need to cook it longer. Check out this recipe as a loose guide. https://minimalistbaker.com/4-ingredient-bourbon-caramel-sauce/
Leigh says
Dana, thank you for this wonderful recipe. I have been searching for something where I can use palm or coconut sugar and this is perfectly fits the bill.