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This wonderful Vegan Caramel Sauce is a healthier version of caramel sauce made out of coconut milk, coconut sugar and maple syrup. Yum right? It‘s perfect for topping ice cream, cakes, pancakes, waffles, fruit, yogurt and more with. The best part is that it’s just as sweet and just as good as regular caramel sauce. I hope you enjoy!
How To Make This Vegan Caramel Sauce?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make this Vegan Caramel Sauce you start by combining together coconut milk, coconut sugar, maple syrup and salt in a medium size saucepan over medium high heat.
Bring to a boil and then lower the heat letting the sauce simmer for 40 minutes. Stirring every now and then.
Stir in coconut oil and let simmer for 5 more minutes or until the sauce is golden brown. Then you take it off the heat and stir in vanilla extract.
Let cool down for a few minutes before serving!
How To Store This Vegan Caramel Sauce?
Store this Vegan Caramel Sauce in an airtight jar or small container in the fridge for up to 2 weeks. Warm slightly to serve from cold.
Recipe Notes:
For this recipe it would also work to use twice as more of the coconut sugar and skip the maple syrup.
Other Recipes You Might Like:
I hope you enjoy this vegan caramel sauce recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintVegan Caramel Sauce
Simple Vegan Caramel Sauce perfect for topping ice cream, cakes, pancakes, waffles, fruit, yogurt and more with. The recipe makes 1 small glass jar.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 jar 1x
Ingredients
400 gr / 14 oz coconut milk
35 gr / 1/3 cup coconut sugar
85 gr / ¼ cup maple syrup
½ tsp salt, optional
1 tbsp coconut oil
1 tsp vanilla extract
Instructions
In a medium size saucepan over medium high heat, combine coconut milk, coconut sugar, maple syrup and salt.
Bring to a boil and then lower the heat and let simmer for 40 minutes stirring occasionally.
Stir in coconut oil and let simmer for 5 more minutes or until the caramel sauce is golden brown in color.
Take off the heat and stir in vanilla extract.
Let the caramel sauce cool down for 3-5 minutes before serving.
Store in an airtight jar in the fridge for up to 2 weeks.
