Caramel? Yummy! How many times do you want something sweet and have nothing ready at hand? I must admit, it happens to me quite often.

This homemade, salted, vegan, dairy-free, sugar-free, paleo caramel sauce is unexpectedly good, it cooks in a few minutes, and what about the fact that you only need a few ingredients? And not just any ingredients, but some very beneficial to health such as dates and coconut milk/almond.

Dates are considered the number 1 food in the fight against heart attack, hypertension, and cholesterol. And in addition, they are sweet and tasty. I like fresh or dried dates as well, and I find uses for each one.

If the dates you have are fresh, it is even easier to prepare this vegan caramel sauce because you skip a step, hydration. Even if you have dry dates, it’s not a problem, you just leave them to hydrate for an hour in a bowl of water.

Coconut/almond milk is an ingredient I always have on hand. If you can’t find one that contains only coconut and water, you can easily prepare it at home (I only prepare them at home).

Coconut milk is an important source of magnesium, healthy fats, and fiber. Like dates, it helps with heart health and the immune system.

But that’s about it with the stories, let’s see how easy it is to prepare, right?

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Course: Dessert 

Cuisine: American

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Servings: 300 g

Homemade Salted Vegan, Dairy-Free, Sugar-Free, Paleo, Fast and Delicious Caramel (Only 4 Ingredients) Recipe No 1

Ingredients:

•      200 g pitted dates (soaked), or 1 cup agave syrup

•      ⅔ cup coconut cream (see here my homemade vegan coconut milk recipe)

•      1 tsp vanilla extract

•      A pinch of salt.

Instructions:

1. Hydrate the pitted dates in a bowl of water for about an hour.

2. After the dates have softened, put them in the food processor. Process until the dates begin to form a fine paste. From time to time, the robot is stopped, and the edges are scraped so that all the pieces are mixed.

3. Coconut cream is added gradually while the robot is running. If you have added all the cream and you think you want a more liquid caramel, you can add a little coconut milk or even a little water. There is nothing nailed down, you can play with the quantities. Add the vanilla extract, and a pinch of salt.

That’s it, you have a dairy-free, sugar-free, paleo homemade caramel, super delicious and healthy. transfer to a jar, preferably with a lid, and store in the fridge until it’s used. 

This dairy-free, sugar-free, paleo homemade salted caramel will last for about 5-7 days in the fridge and several months in the freezer!

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Caramel Recipe No 2 – 5 Ingredients Only

Course: Dessert 

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 200 g

Ingredients:

•      1 cup maple syrup

•      ⅔ cup coconut milk full fat (see here my homemade vegan coconut milk recipe), or almond milk (see here my homemade vegan almond milk recipe)

•      2 tbsp coconut oil

•      1 tsp vanilla/ almond extract

•      A pinch of sea salt.

Instructions:

1. Pour the maple syrup and the coconut cream into a pot. Bring to a boil over medium heat and let simmer softly for 10-minutes. Stir continuously with a spatula to keep the bubbles down.

2. Now it’s time to add the coconut oil. Raise the heat again and bring it to a low boil, then let it reduce for 5 minutes, then, turn off the heat.

3. Remove from heat, add the sea salt, and vanilla extract and continue stirring for 1-minute.

4. Let cool to room temperature, stirring occasionally to keep the fat incorporated. The longer it sits, the thicker it will become!

5. Store in an airtight container in the refrigerator for 14 days. It will solidify and the coconut oil will separate to the top. Reheat and stir until smooth throughout.

How to store this caramel sauce?

Following these recipes, you will get a delicious and healthy vegan caramel sauce that can be stored in the fridge in an airtight jar for up to 2 weeks. It will solidify in the cold but can be reheated to return to the liquid state. 

It can also be stored in the freezer for up to 3 months. Leave it to thaw overnight in the fridge or at room temperature before using.

Caramel sauce use:

This caramel sauce is delicious in combination with various cakes and ice creams, cheesecakes, cupcakes, muffins, fruit, chocolate mousse, cream cheese, or simply, alone, enjoyed directly from the jar 😛.

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