Vegan Caramel Sauce

5-ingredients vegan salted caramel sauce is simple to make, sticky and delicious! Made from canned coconut milk, granulated erythritol and coconut oil, this recipe is paleo, gluten free, low carb and dairy free for a perfect salty and sweet topping!

hand holding vegan caramel sauce in a jar and dripping from a spoon

I want to drizzle this gooey, sweet and salty caramel sauce on absolutely everything because it’s so good. I have made different variations of this recipe a few times and they were all amazing. This time, I decided to use granulated erythritol instead of coconut palm sugar and honestly it tastes no different.

vegan caramel sauce dripping from a spoon

Here’s what I used to make this vegan caramel sauce

  • coconut milk (the full fat kind in the can not the one you use for cereal)
  • granulated erythritol but you can sub this for coconut sugar
  • coconut oil
  • vanilla extract
  • sea salt

That’s it! That’s all you need to make this delicious salted caramel sauce! You will be drizzling caramel over everything before you know it!

vegan caramel sauce in a jar with spoon

If you love this vegan salted caramel recipe, you will also love these recipes


Healthy chocolate peppermint cookies are thick brownie like cookies made gluten free and drizzled with peppermint white chocolate! Paleo chocolate mousse is thick and luscious coconut cream topped with toasted meringue for a show stopping dessert! Low carb and sugar free dark chocolate covered almonds are the sweet and simple snack you never knew you needed. And finally death by chocolate cookies are just hands down the best cookies you will ever eat! If you are a chocolate lover, you don’t want to miss these recipes!

caramel sauce with a spoon in a jar

Vegan Salted Caramel Sauce

Sweet and sticky salted caramel sauce made vegan, paleo, gluten free and sugar free so everyone can enjoy! 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Keyword: caramel, paleo, vegan

Ingredients

  • 1 can full fat coconut milk
  • 1/2 cup granulated erythritol can sub for coconut sugar
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  • Empty the can of coconut milk in a sauce pan over medium heat. Add in the granulated erythritol and salt. Whisk until well combined. Bring the mixture to a boil and then reduce to a simmer.
  • Let the mixture simmer for 30-40 minutes or until the caramel sauce has thickened and darkened in color. At this time, stir in the coconut oil and vanilla then remove from heat. 
  • Serve warm or cover and place in the fridge for later use.

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx

caramel sauce in a jar with a spoon




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