A homemade vegan caramel sauce that’s ooey, gooey and perfect drizzled on your favorite coffee, ice cream, french toast, sticky buns, oatmeals and more.
Have you ever had a caramel latte or a caramel macchiato from Starbucks? Well that’s where this idea was born. It started with a pregnant lady’s cravings while standing in a Starbucks line with swollen feet in mid June.
Pregnancy Cravings:
While I was pregnant I craved 3 things:
Deli meat sandwiches,
Margaritas, and
Coconut Caramel Macchiatos.
Of course, all the things you should avoid while pregnant. But now that i’m no longer pregnant, I’ve created my own vegan caramel sauce. I brew my own coffee, add my Easy Vegan and Sugar Free Creamer and top it off with a drizzle of this caramel sauce. Seriously, can’t beat it!
Here I am, 36 weeks pregnant 🙂
Better ingredients:
What I love most about this recipe is the quality of ingredients that are used. Instead of refined white sugar I’ve used coconut sugar, pure maple syrup and sweetened condensed coconut milk. Coconut sugar and maple sugar still contain some nutrients and fiber making them better options when choosing a sweetener. Keep in mind that store bought sweetened condensed coconut milk does contain cane sugar, but if you make your own with my Homemade Sweetened Condensed Coconut Milk recipe, even that can be refined sugar free!
P.S. This recipe also calls for coconut oil, but grass-fed butter works just as well for a non-vegan version.
A couple notes about storage:
Since coconut oil solidifies when cold, this should be stored countertop and not in the refrigerator. Otherwise the sauce wont be able to drizzle as shown above. This should last several weeks countertop, no problem.
Homemade Vegan Caramel Sauce Recipe
Homemade Vegan Caramel Sauce
dessert, vegan, gluten-free
Ingredients
- 3 Tablespoons coconut oil or vegan butter*
- 1/4 cup coconut sugar or maple sugar
- 1/3 cup maple syrup
- 1/2 cup sweetened condensed coconut milk**
- 1/2 teaspoon vanilla extract gluten free
- 2 pinches sea salt
Instructions
-
Combine all ingredients in a small saucepan and bring to a gentle boil over medium heat. Whisk while gently boiling for exactly one minute.
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Carefully remove from stove and let cool before placing in a sealed glass container or a BPA free squirt bottle.
-
Store countertop for several weeks.
Recipe Notes
*Option to substitute grass-fed butter for a non-vegan version.
**If you can't find sweetened condensed coconut milk at the store, make your own: Homemade Vegan Sweetened Condensed Coconut Milk.
If you like this recipe, you may also like our Vegan Chocolate Covered Caramels and our Vegan and Gluten-Free Twix Bars.
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