I am in LOVE with this caramel sauce! I had seen a post about some grilled bananas drizzled with chocolate sauce and I knew I had to try it…but not with the chocolate sauce…with caramel!

So I looked up a vegan caramel sauce recipe and made it.

Sooooo good! But the recipe called for vegan butter and soy creamer. While I won’t try to act like I don’t eat those two products, I do try to minimize them. And I was sure that I could have all this yumminess with healthier products. After multiple tests, ingredient alterations, and cooking time tweaks, I came out with this perfection.

And I do declare it is BETTER than the more processed version. Drizzle it on grilled or fresh fruit, over ice cream, on pies, puff pastry, or straight off the spoon! There is so much potential for this caramel sauce, I can’t wait to hear what other fabulous ways people end up using it!

Best of all it takes just 15 minutes to make! Be careful this may be too much power to wield!

Vegan Salted Caramel Sauce

Ingredients:

1 cup organic light cane sugar

2 Tablespoons Coconut Oil

1 cup canned coconut milk

*(mix contents of can well before measuring)

1/4- 1/2 teaspoon salt

Procedure:

Measure out all of your ingredients first. In a small saucepan, add the granulated sugar and set the heat at low/medium. On my stovetop I use the number 4. Basically you just want a slow melt. If you go too fast the sauce will take on slightly burnt taste (which you might actually like!)

Stir continuously, scraping down the sides as you go. I like to use a chopstick for this because it doesn’t grab a lot of the product, and keeps my hands further away from the heat!

Keep stirring. It will take on a crumbly look at about 3 minutes, and will be fully melted at about 6-7 minutes.

*Note: If it starts to smoke (which it will) remove from the heat and keep stirring until it stops, then place it back on the heat. You may have to do this numerous times during the melting process.

While the sugar is melting, microwave your coconut milk to very hot/just boiling.

Once the sugar is fully melted, add the coconut oil and stir until it melts. It doesn’t really incorporate at this point, so don’t worry if it looks like its not.

Pour in the hot coconut milk. It will sputter and steam. Set your timer for 3 minutes.

Allow it to settle a bit, then stir occasionally. The sugar often seizes up a bit from the cooler coconut milk, but you need to make sure that it melts back in and there are no solid globs left.

After 3 minutes pour it into a glass container, and allow to cool for about 10-15 minutes. You can use it now, but the caramel sauce firms up to perfection if you allow it to refrigerate overnight.

Now go forth and pour caramel sauce on everything!!