Vegan Caramel Sauce Recipe
Servings: 16 servings
Cost: $6.94 per recipe / $0.43 per serving
Ingredients
- 18 Medjool dates ($3.00)
- 1 cup coconut cream ($2.88) can substitute any plant-based milk of choice
- 1/4 cup maple syrup ($1.04)
- 1/2 teaspoon Morton kosher salt ($0.02)
Instructions
- 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. Use the tamper or scrape down the sides as needed to encourage blending. If needed, you can add additional splashes of milk until perfectly blended and smooth.
- Enjoy! I like to refrigerate this caramel for a few hours to help it thicken up.
Storage
- Store caramel in refrigerator for up to 5 days or in the freezer for up to 2 months.
Notes
- 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.
Nutrition
Serving: 2tbsp | Calories: 138kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Sodium: 74mg | Fiber: 2g | Sugar: 21g