Vegan Caramel Sauce

by | Updated: December 4th, 2016 | Read time: 1 minute

Think of your favorite fruits, treats and beverages—apples, ice cream and coffee, anyone? You’d be hard-pressed to find one that isn’t improved with a dollop of caramel sauce. But the sweet, thick sauce is usually made a with loads of sugar, cream and butter—and that combo certainly won’t do. It’s a good thing this 3-ingredient, vegan version is made without those icky ingredients and instead uses natural sweeteners and coconut milk.

Vegan caramel sauce over ice cream #vegan #recipe |

Yields about 1-½ cups


1 cup coconut milk
8 oz. dates, pitted and soaked overnightVegan caramel sauce in jar #recipe |
Pinch of salt, optional
1 Tbsp. maple syrup


  1. In a high-speed blender, combine all ingredients and process until smooth.
  2. Transfer to a small pot over low heat and cook for 10 minutes. Turn off the heat and whisk mixture frequently, letting it fully cool.
  3. Once completely cooled, transfer to an airtight container and store in the fridge for up to 1 week.
  4. Serve hot or cold.