Not only crazy delicious, but this vegan caramel sauce is also so easy and requires NO cooking. Just throw the ingredients into a food processor and, poof, you've got an amazing, creamy sauce that can be used in so many ways. Plus, it's Paleo, gluten-free, grain-free, and dairy-free!
How To Make Vegan Caramel Sauce:
- Gather the ingredients. Place the dates in a small bowl and pour boiling/hot water to cover them. Let this sit/soak for 10 minutes.
2. Place all the other ingredients into a small food processor.
2. Drain the dates and save the liquid.
3. Add the dates to the food processor with the other ingredients.
4. Blend all the ingredients in the food processor until creamy and smooth.
5. Add some of the liquid/water from soaking the dates to get the consistency you desire. *For additional tips, see below.
6. Store in a glass container/jar. Will keep several weeks stored in the refrigerator.
What To Use Vegan Caramel Sauce On?
- Drizzle on ice cream, sliced apples, pancakes, cupcakes, cakes, or muffins.
- Would be delicious drizzled over a slice of apple pie.
- Stir into the coffee.
- Serve with sliced fruit as a fruit dip.
- As a snack by the spoonfuls!
Pro Tips:
- If using as a spread between cake layers, additional water, after initial blending may not be required, as you want a stiffer consistency.
- For a thinner consistency, or to drizzle on ice cream, breakfast porridge, etc... add additional liquid/water.
- Use store-bought or homemade almond butter.
- May substitute cashew butter for almond butter in the recipe. Homemade cashew butter recipe.
- Best served at room temperature.
- The recipe can be doubled and lasts about three weeks in the refrigerator.
- Would be delicious with a sprinkling of coarse salt, like Maldon, to make it a salted vegan caramel sauce!
How To Thicken The Vegan Caramel Sauce:
- Please note: the vegan caramel sauce will thicken in the refrigerator.
- Add a date or two if a thicker consistency is required.
I used the vegan caramel sauce in the layers of this chocolate cake. So good!!
Looking for other amazing recipes? Check these out!
- Chocolate Vegan Donuts
- Vegan Cinnamon Rolls
- Dairy-Free Chocolate Ganache Icing
- Coconut Non-Dairy Whipped Cream
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Vegan caramel sauce that is creamy and delicious! Gluten-free, grain-free, dairy-free and Paleo. Great with sliced apples, as a topping for ice cream, with baked goods and more!
- 1/2 cup creamy almond butter (store-bought or homemade)
- 1/4 cup maple syrup
- 4 dates, pitted
- 1/2 teaspoon vanilla extract
- pinch sea salt
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Place dates into a small bowl and pour boiling/hot water over them. Set aside for 10 minutes.
-
Add all other ingredients to a small food processor.
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When the dates are ready, drain the water from them, but keep the water (don't discard).
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Add the dates to the food processor and blend for several minutes until the mixture becomes very creamy.
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Add the retained date water as needed to make the caramel the right consistency.
-
Store in the refrigerator for up to several weeks.
Pro Tips:
- If using as a spread between cake layers, additional water, after initial blending may not be required, as you want a stiffer consistency.
- For a thinner consistency, or to drizzle on ice cream, breakfast porridge, etc... add additional liquid/water.
- Use store-bought or homemade almond butter.
- May substitute cashew butter for almond butter in the recipe. Homemade cashew butter recipe.
- Best served at room temperature.
- The recipe can be doubled and lasts about three weeks in the refrigerator.
- Would be delicious with a sprinkling of a coarse salt, like Maldon, to make it a salted vegan caramel sauce!
How To Thicken The Vegan Caramel Sauce:
- Please note: the vegan caramel sauce will thicken in the refrigerator.
- Add a date or two if a thicker consistency is required.
Makes approximately 1/2 cup of vegan caramel sauce.
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