5-Ingredient Vegan Caramel Sauce Recipe
This 5-Ingredient Vegan Caramel Sauce is a simple, naturally sweetened, and creamy caramel alternative made from dates, coconut cream, and coconut sugar. Perfect for drizzling over desserts, pancakes, or adding to your favorite recipes, this sauce is dairy-free, vegan, and easy to prepare in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For the Caramel Sauce
- 1 Tbsp arrowroot starch or cornstarch
- 2 whole dates, pitted and 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
- Blend the Base: In a small blender or food processor, combine the arrowroot starch, finely chopped dates, and 3/4 cup (180 ml) of the coconut cream or milk. Blend on high until the mixture is creamy and smooth. If the mixture is too thick and doesn’t blend well, add a little more coconut milk or cream. Alternatively, if you don’t have a small blender, whisk the coconut cream and arrowroot starch together and stir in the finely mashed dates.
- Cook the Caramel: Pour the coconut sugar into a small saucepan and then add the blended coconut milk mixture on top. Heat over medium heat, stirring or whisking constantly until the caramel mixture reaches a low simmer. Continue cooking for 2-4 minutes until the sauce becomes glossy and a deep golden brown color, taking care not to let it boil.
- Finish the Sauce: Remove the saucepan from heat and stir in the remaining 1/2 cup (120 ml) of coconut cream along with the sea salt and optional vanilla extract. Mix well to combine all ingredients evenly.
- Adjust Flavor: Taste the caramel sauce and adjust the flavor if needed by adding more salt for enhanced saltiness, more vanilla extract for deeper flavor, or additional coconut cream for a lighter color and stronger coconut taste.
- Cool and Store: Let the caramel sauce cool slightly, then transfer it to a clean glass jar. Allow it to cool completely before sealing the jar. Store in the refrigerator for 1-2 weeks. Reheat gently in the microwave or by placing the jar in simmering water. The sauce is also delicious and pourable straight from the refrigerator.
- Optional Smoothing: If the sauce contains small date pieces after cooling, blend it again in a high-speed blender until smooth and creamy as desired. This step may depend on your blending equipment but is not always necessary.
Notes
- This recipe uses arrowroot starch or cornstarch as a thickening agent; both work well to create a silky texture.
- Coconut cream can be substituted with full-fat coconut milk but using cream yields a richer texture.
- For the best flavor, use finely chopped or pitted dates to ensure smooth blending.
- Adjust the sweetness and saltiness to your preference by tasting before cooling.
- Store the caramel sauce in a sealed glass jar in the refrigerator for up to two weeks.
- Reheating can be done in short bursts in the microwave or by placing the jar in warm water to avoid overheating.
- This sauce is vegan, dairy-free, and refined sugar-free, making it a wholesome alternative to traditional caramel.
