Vegan Caramel Sauce -Three Ways
Vegan caramel sauce three ways? Yes please. Three easy and distinct vegan caramel recipes for every purpose. Fruit caramel, date caramel and coconut milk caramel.
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Servings: 16 serves
Calories: 274kcal
Ingredients
Vegan Date Caramel
- 20 - 25 fresh medjool dates
- water to add by the spoon
Coconut Milk Caramel
- 400 ml full-cream coconut milk
- 1 ½ cup 375ml coconut or brown sugar
- ½ teaspoon vanilla extract
- pinch sea salt
Fruit Caramel
- 2 pears peeled, cored, and cubed
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon vanilla
- 2 tablespoons coconut oil
- pinch sea salt
Instructions
Date Caramel
- Remove the pits from the dates
- Chop the dates roughly and put in the bowl of your food processor
- Process the dates, adding water spoon by spoon until a thick caramel paste forms.
- Store in the fridge, covered for around five days.
Coconut Milk Caramel
- In a small saucepan over low heat stir the sugar and coconut milk together.
- Bring the mixture to a simmer for 15 minutes or until it thickens
- Stir in the vanilla and salt and remove the caramel from the heat. It will continue to thicken as it cools.
- Pop in the fridge to thicken.
- Store in an airtight container in the fridge for up to five days.
Fruit Caramel
- Melt the coconut oil in a large pan and add the chopped pear.
- Sprinkle over the sugar and continue to cook until the sugar is dissolved and the pears soft.
- Carefully add the pears and any sugar syrup, the maple syrup, sea salt and vanilla in to a blender and blend until smooth.
- Store in an airtight container in the fridge for up to three days
Notes
If the dates are not fresh, soak in boiling water for 10 minutes until soft.
Nutrition
Calories: 274kcal | Carbohydrates: 55g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 11mg | Potassium: 331mg | Fiber: 2g | Sugar: 50g | Vitamin A: 50IU | Vitamin C: 1.2mg | Calcium: 51mg | Iron: 1.3mg
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