5-Ingredient Vegan Caramel Sauce
User Reviews
4.8
5-Ingredient Vegan Caramel Sauce
Description
The 5-Ingredient Vegan Caramel Sauce recipe begins by blending finely chopped dates with arrowroot starch and a portion of coconut cream or full-fat coconut milk until smooth. This blend provides natural sweetness and a thickening base. The mixture is combined in a saucepan with coconut sugar and gently heated, whisking continuously until it reaches a glossy, deep golden color, which takes just a few minutes without boiling. The sauce is then removed from heat, with remaining coconut cream added to adjust consistency, along with salt to balance sweetness and vanilla extract for aroma if desired.
The resulting sauce is rich and creamy, ideal for drizzling over desserts or incorporating into recipes calling for caramel flavor. The use of coconut cream contributes a subtle smoothness and richness, while dates add natural sugars and body.
This sauce makes approximately 1 and 3/4 cups, enough for multiple servings or uses. It demonstrates how a few simple ingredients can achieve a vegan-friendly version of classic caramel.
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 salt sea salt
- 1/2 tsp vanilla extract optional, pure
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.
Notes
- This caramel sauce yields about 1 3/4 cups of vegan caramel.
- Arrowroot starch acts as a natural thickener, but cornstarch can be substituted if preferred.
- Ensure dates are finely chopped or blended for a smooth texture without graininess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(2-Tbsp servings)
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1two-tablespoon serving | |
| Calories | 82 | 4% |
| Carbohydrates | 11.2g | 4% |
| Protein | 0.5g | 1% |
| Fat | 4.5g | 7% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 34mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10.3g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
