This vegan caramel sauce is made by blending together Medjool dates, coconut cream, maple syrup and kosher salt! No butter, oil or heating cane sugar slowly over the stovetop required, yet this version is just as silky and gooey. Perfect for drizzling overtop ice cream, brownies and more! All you need is about 5 minutes.
Before going vegan I absolutely loved caramel. I always went for the chocolates filled with caramel, caramel apples, caramel drizzled coffee frappuccinos. All the things.
When recipe testing, I made a more classic version of caramel with cane sugar, butter, and vegan condensed cream. Surprisingly I preferred the taste and texture of this easier version and I know you will too!
A vegan caramel that’s quick, easy and pretty healthy?! Yes, please!
Why This Recipe Works
- Medjool dates are a very sweet, gooey fruit that naturally have a caramel undertone.
- Coconut cream makes this caramel rich and creamy without the need of dairy butter or oil.
- Soaked medjool dates are very easy to blend into a smooth paste!
- This vegan caramel is completely fuss free and fool proof. All you need is a high powered blender!
Ingredients and Substitutions
- medjool dates – Medjool dates have the perfect caramel flavor without the need for refined sugar.
- coconut cream – Makes this vegan caramel taste so rich and indulgent! Can substitute full fat coconut milk.
- maple syrup – Adds additional sweetness with more caramel undertone! Can substitute with agave nectar.
- kosher salt – Very important to balance the sweetness.
Step by Step Instructions
- Soak the medjool dates in boiling hot water for 3-5 minutes until soft and gooey. If you’re dates aren’t as fresh and are harder to squish together with your fingers, you may need to soak them for a bit longer.
The goal is to get them very squishy so the blender doesn’t have a hard time blending them into a smooth paste texture. If your dates are very fresh, you may be able to skip this step all together!
- Remove the pits from the medjool dates. If you accidentally leave them in, you can greatly damage the blade in your blender!
- Add pitted dates, coconut cream, maple syrup and kosher salt to a high speed blender and blend until completely smooth. This will take about 2 minutes depending on your blender.
- Store vegan caramel in an air tight container in the refrigerator for up to 5 days.
Not usually. Traditional caramel is made with dairy butter and heavy cream. I personally have a difficult time finding any store bought vegan caramel.
No, a food processor is not going to be able to blend this completely smooth. I also do not recommend using the Ninja blender with the blade up the stem because that is going to have the same problem. It will be gritty.
I buy them at Costco, but I have seen them in smaller packages at most grocery stores. They are usually found in the produce section.
The caramel syrup at Starbucks is vegan, but the caramel drizzle they put on top of drinks is not. If you want a true caramel Frapp experience, you’ll have to bring your own vegan caramel sauce (like this one!) and vegan whipped cream.
- Really make sure the vegan caramel is super silky smooth. Over blending this really isn’t a concern so err on the side of caution here and blend more than you think you need.
- Enjoy this vegan caramel hot and cold. It’s really good both ways!
- Use fresh dates. I find they have the best, strongest caramel flavor and are the easiest to blend.
What to Eat this With
Vegan Caramel Sauce
- 18 Medjool dates
- 1 cup coconut cream
- ¼ cup maple syrup
- ½ teaspoon Morton kosher salt
- Soak the medjool dates in boiling hot water for 3-5 minutes, or until softened. If your dates are super fresh and gooey, you may be able to skip this step.
- Drain the medjool dates and remove pits.
- Add all ingredients to a high powered blender and blend until completely smooth.
- Store caramel in refrigerator for up to 5 days for best freshness.
- If your medjool dates are older and dried out, a longer soak time may be required.
- You can substitute full fat coconut milk instead of coconut cream and agave nectar for the maple syrup.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
I had extra dates from another recipe and did a search for something yummy. This easy caramel sauce I stubbled upon and glad I did. I am not sure how long it will last as I keep dipping a spoon into the jar for more tastings. So good and not overly sweet like regular ones.
Hi Angela! I am so glad you enjoyed it!! 🙂
I love caramel too. I’m not vegan but this certainly is healthier than traditional caramel loaded with sugar. I’m going to try it!
Yes! Much much healthier than traditional caramels.
I love how you made this caramel sauce vegan! It sounds absolutely amazing with the use of the Medjool dates.
Medjool dates are pretty amazing! Thanks, Tara.
This recipe is genius! Just goes to prove again that dates are a magic food.
Thank you, I agree completely. Dates are magic.
I love the use of dates, I sometimes have some left over and this is a great application for those. Thank you for the recipe!
I hope you enjoy it 🙂
What about substituting coconut cream with cashew heavy cream? I was hoping for a coconut free caramel…🤔🤔🤔
Just wondering if you have tried it in coffee?
Can you substitute the coconut cream with something else such as silken tofu? I really want to make this! Thank you!
Hi Allison, I haven’t tried this with silken tofu and can’t recommend it. That would likely taste very different from the original recipe since coconut cream is higher in fat.