Vegan Caramel

5 from 1 vote

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 1/2 cups

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!

▢ 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

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.

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.

Did you make this recipe?Mention @veggie__chick or tag #veggiechick