Vegan Caramel Sauce {with Coconut Cream}
5 ingredients Vegan caramel sauce made with coconut cream that is sweet, rich and perfect to drizzle on ice cream, use in making dessert!
Servings: 6 - 8
Calories: 241kcal
Equipment
Ingredients
- 1 cup canned coconut cream
- 1/4 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 tsp sea salt
- 1/2 tbsp arrowroot flour optional **
Instructions
- Add all the ingredients (except for vanilla extract) to a small pot or saucepan.
- Whisk togehter well until no clump is left.
- Bring to a boil, then reduce heat to simmer and continue to whisk to ensure the heat is distribured evenly.
- Allow ingredients to simmer for 15 - 20 minutes until the caramel becomes a dark amber color.
- Turn off the heat and whisk in vanilla extract (optional).
- The caramel sauce will thicken even more as it cools. Refrigerate overnight for an even thicker consistency.
Notes
** The caramel sauce will thicken even more once it has cooled down or been refrigerated, but if you prefer a thicker consistency immediately, you can incorporate the arrowroot flour in the mix (add before heating)
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 27g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Sodium: 159mg | Sugar: 26g