How to Make Vegan Caramel Sauce

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1 cup Coconut cream

• Baking & Spices

  • 1 cup Coconut/palm sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

Found on leelalicious.com

Description

Ingredients

• 1 cup coconut/palm sugar (see notes)
• 1 cup coconut cream
• ¼ teaspoon sea salt
• 1-2 teaspoons vanilla extract

Directions

• Place palm sugar paste, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
• Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
• To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
• Stir vanilla extract into finished caramel sauce. Fill into an airtight container.
• The coconut caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.