This vegan caramel sauce is just ridiculous. It’s 3-ingredients, takes just a couple of minutes to make and is not only vegan, it’s raw too!
It’s a wonderful sauce when warm, but when cooled in the fridge, it turns into fudge too. So there’s that!
Whatever sauce you have left over you can pour into moulds and have it as fudge later.
You just can’t lose with this sauce.
I think my favorite use for it is poured over ice cream.
But use it wherever you would use a caramel sauce! Pour it over pancakes or use it on your oatmeal or just eat it straight up with a spoon!
Making this is so easy it’s crazy. It’s just a case of melting some coconut butter – has to be coconut butter, definitely don’t use coconut oil or cocoa butter, it has to be coconut butter – and then mixing in maple syrup and vanilla. That’s it! Really!
It’s vegan, it’s raw, it’s fabulous!
You will love this 3-ingredient vegan caramel sauce, it is:
- Rich
- Velvety
- 3-Ingredients
- Raw Vegan
- Super Quick
- Turns into fudge when cooled
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And if you make this sauce, rate the recipe and let us know how it turned out.
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- ¼ cup Coconut Butter (melted)*
- ¼ cup Maple Syrup**
- ½ tsp Vanilla Extract
- Melt the coconut butter by standing the sealed jar in a bowl of hot water. When the coconut butter is melted, mix it properly. This is because coconut butter often separates with the coconut oil section rising to the top. You want it to be properly mixed together.
- Measure out a quarter cup of coconut butter and place it into a bowl.
- Add the maple syrup and vanilla and stir well to combine.
- Pour over ice cream or whatever else needs a sauce!
- Keep in a sealed jar in the fridge and gently heat before use.
- Alternatively, pour any leftovers into moulds where it will set into a coconut fudge and enjoy it that way.
**Alternatives to maple syrup are date honey (a syrup made entirely from dates) or agave nectar or, if you're not concerned with keeping the recipe raw, you could use golden syrup. Golden syrup has a wonderful caramel flavor already, so would work well here.
***Recipe adapted from The Vegan 8.
Simple and super
This on top of pancakes sounds like a delicious idea! Thanks for sharing 🙂
Anything else beside coconut butter you can substitute? Daughter has coconut allergy. Same question for date Carmel, got a substitute for coconut milk? Thanks
I think something very smooth like a cashew nut butter or macadamia nut butter would work here too. For the date caramel you can switch out the coconut for another non-dairy milk but it would work best if it was a ‘full-cream’ version of whatever milk you chose, so not a thin type of milk, more of a thick and creamy variety. Cashew nut milk would be great. Homemade would probably be even better as you can control for how creamy/rich you make it.