- 1 cup cane or coconut sugar (200 g)
- 1 cup coconut cream (250 mL)
- 3 tablespoons almond butter (45 g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt, or more as desired
- Add everything to a small saucepan on the stovetop and start heating over medium heat.
- Bring to a light simmer and cook for 5 minutes, constantly stirring until it’s fully combined, bubbly and golden. Be careful to overheat and burn the caramel.
- Transfer to a storage container and wash the pot right away.
- The caramel can be used immediately or stored. It will thicken considerably after it chills in the fridge.
Canned coconut cream is suggested for this recipe. Shake well before use. If you can’t find canned coconut cream. Place 2 14 oz cans of full-fat coconut milk in the fridge overnight. When you’re ready to make the recipe, scoop the thick cream from the can, leaving the coconut water behind. You can use the coconut water in soups, smoothies, oatmeal, etc. Each can should produced 1/2 cup of coconut cream.
Store in an airtight container for up to 5 days in the fridge. The sauce will thicken considerably when cooled. Enjoy as is or if you like, thin by reheating in the microwave or placing the jar in a pan of hot water until warmed through.
The caramel sauce can be frozen in a freezer-safe container or in an ice cube tray before transferring the cubes to a freezer bag or container. Thaw at room temperature or in the fridge.
Salt can be increased to 3/4 tsp for salted caramel.
- Serving Size: 1 tbsp
- Calories: 97
- Sugar: 12 g
- Sodium: 13 mg
- Fat: 2 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
Keywords: vegan caramel sauce, dairy-free caramel