This vegan caramel sauce has changed my life. I love caramel and especially caramel sauce, but it is usually made with white sugar and cream, so it is not a vegan option, nor is it very healthy.

For this reason, I prepared a vegan caramel sauce with milk from coconut, dates and almond butter, but this version is closer to the original and richer, so much so that I could eat the whole jar by the spoonful.




  1. Heat maple syrup and oil of coconut in a saucepan or in the microwave for about 30-60 seconds or until the coconut oil is completely melted and the mixture is hot.
  2. Pour the Mix in a bowl and add the rest of the ingredients. Stir until fully integrated. Depending on how thick your almond butter is, you may need to add more or less. I would start by adding 2 tablespoons and gradually add the rest until you get the perfect consistency.
  3. This vegan caramel sauce can be enjoyed either hot or cold, with slices of apple or you can use it in any other recipe that goes well with caramel.
  4. You can store leftovers in the fridge in an airtight container for 1-2 weeks.


  • I haven’t tried using other nut butters, though I think it should work fine. Depending on how thick the butter you use, you may need to add more or less.
  • Any sweetener that has a consistency similar to maple syrup should work fine.
  • As for coconut oil, I haven’t tried using any other oil either, although it may work. However, I recommend using an oil with a mild flavor.
  • Recipe adapted from Pinch of Yum.
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