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This Vegan Caramel is simple to make with just 6 ingredients and only 20 minutes of your time. It’s sweet, gooey and happily dairy-free!

Is Caramel Vegan?
Sadly, no, most caramels are NOT vegan and usually loaded with butter and heavy cream. It’s also common to find additives and artificial ingredients with unrecognizable names that may contain dairy. It’s a sticky situation 😉 for those of us who don’t do dairy.
But the good news is, you don’t need to give up this yummy treat just because you’re dairy-free. This Vegan Caramel is so simple to make, and way healthier than traditional caramel.
The sweetness from this Vegan Caramel comes from coconut sugar and dates, and the creaminess is created by heating the sauce very slowly over low heat until it’s ready to drizzle on your favorite dessert, such as my Easy Pear Crisp.
How to make this homemade caramel sauce
To a high powered blender, add the can of coconut cream, setting aside any liquid in the can. If using a can of coconut milk, add only the white cream at the top of the can.
Next, add the tahini, medjool dates, arrowroot starch, coconut sugar, and sea salt. Add some juice from the can of coconut cream/milk only until the blender starts spinning (discard any remaining). Blend for roughly 1 minute until creamy.
Transfer the sauce to a saucepan. Turn the heat to low (it should not be simmering) and heat for about 15-18 minutes or until thickened to your liking, stirring constantly with a small whisk or spatula. Remove from heat (STEP 2 below).
2. Cook over low heat, stirring occasionally, for 15-18 minutes.
Transfer to an airtight container and place in the fridge. The caramel will thicken more as it cools.
This recipe makes about 1 1/2 cups vegan caramel sauce (serving size= 2 tablespoons). To store, put in an airtight container in the fridge for up to a week.
You can use this caramel as a dip for fruit, or drizzle on top of ice cream or dessert recipes, such as Lemon Poppyseed Muffins, Cherry Date Raw Bars, or Apple Cinnamon Breakfast Squares.
My (hands-down) favorite way to use this caramel sauce:
In a small bowl, combine the caramel sauce with a little peanut butter and vegan chocolate chips. Heat, stir together and use as an ice cream sauce. It’s incredible!!
Tips to making this Vegan Caramel Sauce a success:
- For best results, make sure the dates are soft. If you find dates that are more firm, soak them in water for an hour (or at least 20 minutes) before adding to the blender. If they are not soft, or you have a dull blade in your blender, the sauce won’t be as smooth.
- I prefer to use coconut cream to ensure a thicker caramel. Add only the creamy white part of the cream, add remaining ingredients, then add only enough liquid to ensure the blender will spin (and no more). This will make the caramel more creamy.
- I added salt to this recipe to give more of a “salted caramel” taste, but this can easily be omitted.
- I love adding this Vegan Caramel to my Easy Pear Crisp.
- Side note: if you don’t have time to make your own caramel (or you are just craving a gooey caramel-y snack), I HIGHLY recommend these Cocomel’s Coconut Milk Caramels. They are amazing and completely addicting.
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Vegan Caramel
Pin RateEquipment
- 1 Blender
- 1 Saucepan
Ingredients
- 1 can coconut cream (set any liquid aside) - or can of coconut milk (refrigerated overnight)
- 1 tablespoon tahini
- 6 soft medjool dates - pitted (if not soft, soak in water for at least 20 minutes until soft, and drain)
- 2 tablespoons arrowroot starch/flour - or cornstarch
- 1 tablespoon coconut sugar
- 1/4 teaspoon ground sea salt
Instructions
- To a high powered blender, add the can of coconut cream, setting aside any liquid in the can. If using a can of coconut milk, add only the white cream at the top of the can. Next, add the tahini, medjool dates, arrowroot starch, coconut sugar, and sea salt. Add some juice from the can of coconut cream/milk only until the blender starts spinning (discard any remaining). Blend for roughly 1 minute until creamy.
- Transfer the sauce to a saucepan. Turn the heat to low (it should not be simmering) and heat for about 15-18 minutes, stirring constantly, or until thickened to your liking. Remove from heat.
- Transfer to an airtight container and place in the fridge. The caramel will thicken more as it cools and will last about a week in the fridge.
- This recipe makes about 1 1/2 cups caramel sauce (serving size= 2 tablespoons). Use this caramel as a dip for fruit, or drizzle on top of ice cream or many dessert recipes, such as Easy Pear Crisp. Lemon Poppyseed Muffins, Cherry Date Raw Bars, or Apple Cinnamon Breakfast Squares.
Notes
- For a truly incredible ice cream topping: in a small bowl, combine this caramel sauce with a little peanut butter and vegan chocolate chips. Heat, stir and drizzle on dairy-free vanilla ice cream. It’s mind blowing. =)
- For best results, make sure the dates are very soft. If your dates are more firm, soak them in water for an hour (or at least 20 minutes) before adding to the blender. If they are not soft, or you have a dull blade in your blender, the sauce won’t be as smooth.
- I added salt to this recipe to give more of a “salted caramel” taste, but this can easily be omitted.
- I prefer to use coconut cream to ensure a thicker caramel. But regardless if you are using coconut cream or a can of coconut milk, add only the cream from the can, add the remaining ingredients, then add only enough liquid to ensure the blender will spin (and no more). This will make the caramel more creamy.
- You’ll need to stir constantly (or very often) to give you the creamiest caramel.
- Side note: if you don’t have time to make your own caramel (or you are just craving a gooey caramel-y snack), I HIGHLY recommend Cocomel’s Coconut Milk Caramels. They are amazing and completely addicting.
cynthia Galarneau says
How many days can i conserve it ?
Christin McKamey says
Hi Cynthia, this will last about a week, in an airtight container in the fridge. =)
Shannon says
This sounds yummy! Do you think if I took the tahini out it would still be good? Son is allergic to sesame,.
Christin McKamey says
Yes I do! The tahini is such a small amount, I think it would be fine without. =)
Chloe says
I often use Brazil nuts, just 3/4 depending on how big they are. I hope this is helpful
Chloe says
Also cashew nuts can be a great tahini substitute.
I am currently making some batches for my OHs family. Thank you very much for sharing this recipe
Christin McKamey says
Thanks Chloe! Those are great tips; it’s appreciated. =)