This dairy-free caramel sauce is made from 6 simple ingredients and comes together in less than 15 minutes. It’s creamy and perfectly sweet. It makes for the best caramel apples or an ice cream sundae topping!
When I think of Halloween, apple cider, candy corn, and caramel apples are the first things I think of. I remember making homemade caramel apples with my mom when I was a child and we did it the old fashioned way by melting those individually wrapped caramels and a little milk. Does this sound familiar to anyone else?
I’ve since upgraded to a healthier dairy-free caramel sauce that is going to become your favorite treat this Halloween. It’s super simple to make and you probably have the majority of the ingredients already on hand. It’s made from coconut cream, coconut sugar, arrowroot starch, dates, vanilla, and sea salt.
This caramel is the perfect consistency to making good old caramel apples or simply use as a dipping sauce. Whatever you prefer! Eating a whole caramel apple can get a little messy in my opinion, so I prefer to cut the apple into slices.
This caramel is delicious right out of the saucepan, but it’s almost tastier (if possible) the following day after it sits and chills for a little bit. Letting the caramel set for a while can also help it stick to the apples better.
This festive dessert would be a great treat to serve to a Halloween party. You can’t go wrong with caramel apples – they’re a crowd pleaser!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #livingwellwithnic on Instagram. Cheers, friends!
Vegan Caramel Sauce
Ingredients
- 1 ¼ cup Coconut Cream or Full-Fat Coconut Milk
- 1 Medjool Date pitted
- ¾ cup Coconut Sugar
- 1 Tbs Arrowroot Starch
- ½ tsp Vanilla Extract
- ¼ tsp Sea Salt
Instructions
- Add the arrowroot starch, date, and 3/4 cup coconut cream to a blender or food processor. Blend on high until creamy and smooth.
- To a small saucepan, add the coconut cream mixture, then add the coconut sugar. Heat over medium heat and whisk or stir as it comes to a low simmer.
- As soon as the caramel is glossy and golden brown, it's ready. It should only take a few minutes.
- Remove saucepan from heat and add remaining 1/2 cup coconut milk or cream as well as salt and vanilla. Whisk together.
- Once the sauce has cooled, you can pour it into a glass jar and store.
