5-Minute Healthy Vegan Caramel Sauce | Nourished By Nutrition Print

5-Minute Vegan Salted Caramel

Silky smooth vegan caramel sauce recipe made with just five ingredients. This almond butter caramel is a healthier option perfect for drizzling on your favorite desserts, dipping apple slices, or adding to a homemade latte.

Scale

Ingredients

1/4 cup coconut oil

1/4 cup maple syrup (can sub date syrup or coconut nectar)

2 tablespoons unsalted almond butter

1/4 teaspoon sea salt

1/2 teaspoon vanilla (optional)

Instructions

Microwave: Add the coconut oil and maple syrup to a small dish. Place in the microwave for 30-40 seconds. Be careful not to heat for too long and burn the maple syrup. Take out of the microwave and stir in any solid coconut oil until completely dissolved. Add the almond butter, vanilla (if using), and sea salt. Mix until combined. Taste and adjust salt to your liking. The caramel sauce will thicken slightly when it comes to room temperature.

Store in the fridge for up to a month. The caramel sauce will thicken significantly in the fridge because of the coconut oil. That’s okay. Just warm before using it. To reheat, warm in 10-second intervals in the microwave, stirring in between until you reach the desired consistency.

Stovetop: Add the coconut oil and maple syrup to a small saucepan. Heat until the edges start to bubble slightly, stirring occasionally. Be careful not to heat to a boil and burn the maple syrup. Stir in the almond butter, vanilla (if using), and sea salt. Taste and adjust salt to your liking. The caramel sauce will thicken slightly when it comes to room temperature.

Store in the fridge for up to a month. The caramel sauce will thicken significantly in the fridge because of the coconut oil. That’s okay. Just warm before using it. To reheat, place back in a saucepan and warm over low heat, stirring occasionally until you reach the desired consistency.

Notes

Nut and Seed Butter Options: Feel free to sub another nut butter like peanut butter or cashew butter. Seed butter like tahini, watermelon seed butter, or sunflower butter will work great.

Sweetener Options: I don’t recommend honey in this recipe. You can sub date syrup or coconut nectar for the maple syrup.