vegan caramel sauce - date caramel, raw
Caramel Sauce
Print Recipe
This vegan caramel sauce is silky, creamy, gooey, sweet, and so easy to make. You can drizzle it over oatmeal or pancakes, stir it into coconut yogurt, dip some apples into it, pour it over ice cream, spread it on cakes, eat it straight out of the bowl with a spoon . . . the list could go on and on forever. The best part is that you can make it as thin or as thick as you like.
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
vegan caramel sauce - date caramel, raw
Caramel Sauce
Print Recipe
This vegan caramel sauce is silky, creamy, gooey, sweet, and so easy to make. You can drizzle it over oatmeal or pancakes, stir it into coconut yogurt, dip some apples into it, pour it over ice cream, spread it on cakes, eat it straight out of the bowl with a spoon . . . the list could go on and on forever. The best part is that you can make it as thin or as thick as you like.
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Ingredients
  • 1/4 cup maple syrup
  • 1/4 cup almond milk, unsweetened
  • 1/3 cup cashew butter
  • 2 Medjool dates
  • 1/2 tsp. pure vanilla extract
  • pinch of fine sea salt
  • coconut oil, melted (optional)*
Servings: cup
Instructions
  1. Place all the ingredients (except dates) into the blender and blend on high until fully incorporated.
  2. While the blender is running, add one date at a time to the blender until the caramel sauce reaches a desired consistency (add a little bit more liquid if you prefer it to be runnier or a few more dates or nut butter if you prefer it to be thicker).
Recipe Notes

The amount of dates you use depends on the thickness and sweetness of caramel you want.