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small glass jar of glossy vegan caramel sauce

Vegan Caramel Sauce

This creamy vegan caramel sauce is smooth, rich, and naturally sweet. You can make it two ways — with dates for a healthy version or with coconut milk for a classic, indulgent flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert, Sauce
Cuisine: Plant-Based, vegan
Calories: 140
Ingredients Method Notes

Ingredients
  

  • Date Caramel Sauce
  • 1 cup soft Medjool dates pitted
  • ½ cup hot water or plant-based milk
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Coconut Milk Caramel Sauce
  • 1 cup full-fat coconut milk from a can
  • ¾ cup coconut sugar or brown sugar
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of sea salt

Method
 

  1. Date Caramel Sauce
  2. If the dates are firm, soak them in hot water for 5–10 minutes.
  3. Add dates, water (or plant milk), vanilla, and salt to a blender.
  4. Blend until smooth and creamy.
  5. Add more liquid a tablespoon at a time if you want it thinner.
  6. Coconut Milk Caramel Sauce
  7. Add coconut milk, coconut sugar, and maple syrup to a small saucepan.
  8. Bring to a gentle boil over medium heat.
  9. Reduce heat and let it simmer for 10–15 minutes, stirring often, until it thickens.
  10. Remove from heat and stir in vanilla and salt.

Notes

  • For a salted version, add ½ teaspoon of sea salt during cooking or sprinkle flaky salt on top before serving.
  • Store in the fridge for up to a week. Warm gently before using.
  • The date version is perfect for snacking with apple slices, while the coconut version is better for drizzling over cakes and ice cream.