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Vegan | Refined Sugar Free | Organic | Plastic-free packaging

Vegan Caramel Sauce


Vegan | Refined Sugar Free | Gluten Free

Easy Vegan Caramel Sauce  (with salted caramel and chocolate versions)

This step by step tutorial will teach you how to make a Vegan, Dairy-free caramel sauce using only 3 ingredients.  The coolest thing is that all three ingredients come from one source - the mighty COCONUT!  We love coconuts!

What's so special about coconut blossom sugar?  Also known as coconut sugar or coconut palm sugar, it is a natural alternative to refined white sugar made from the nectar of the coconut flower. Sort of like honey, but without using bees! A cut is made on the flower of the coconut palm tree and the liquid sap is then collected.  The sap is then heated until all the liquid has evaporated, leaving behind the delicious golden sugar granules, which have a deliciously rich, rounded, caramel-like sweetness.  As a bonus, many mineral and nutrients from the coconut nectar are retained in this process, making it more nutritious than white cane sugar, as well as having a lower glycemic index (meaning it won't spike your blood sugar as much as white sugar does).


Ingredients:
• Coconut cream separated from 1 tin of coconut milk - discard water at bottom of tin
• 1 tbsp coconut oil
• 200g coconut blossom sugar

To Make:


1. In a saucepan over a low heat, melt together the coconut cream, coconut oil and coconut sugar. Once all ingredients have combined, bring mixture to the boil.


2. Turn down to a simmer and leave caramel sauce on a medium heat for approximately 15 minutes, stirring occasionally so it doesn’t burn.


3. Once the sauce has thickened and evenly coats the back of your wooden spoon, take off the heat and pour into a jar. Let cool slightly before serving. Store in the fridge for up to a week.

Variations:


• To make salted caramel sauce - add a generous pinch of salt and stir to combine before pouring into a jar to cool.


• To make chocolate caramel sauce - pour caramel sauce into 50g melted chocolate of choice (we used Pitch Dark), stirring to combine completely, before pouring into a jar to cool.