23 Oct


Yummmmayyy! That’s one simple word for this sinfully delicious creation πŸ˜‰ Every minute spent on making this was worth it!
This yummy recipe is much better than store bought caramel sauces or squares which usually contain added preservatives and tons of artificial sugar! And it’s also vegan! πŸ™‚


It may be a little slippery right out of the saucepan, but when it cooled and refrigerated for a few hours, it will get its thick consistency. Can’t wait to make yummy caramel treats! Don’t worry, I will share them with your lovely faces πŸ™‚


1 can organic full fat coconut milk
1/4 cup organic pure maple syrup
1/4 cup organic coconut palm sugar
1 tbsp organic coconut oil
1 tsp organic pure vanilla extract
1/2 tsp organic sea salt

Place a skillet over medium-high heat. Add coconut milk, maple syrup, and coconut palm sugar and whisk until it starts boiling. Reduce the heat to low.

Let caramel sauce cook until it thickens, about 15-30 minutes depending on the weather or humidity. Mine took 30 minutes. Whisk occasionally.

When sauce has thickened, it should form a dark brown colour and should measure about a cup and a half. Add coconut oil, vanilla, and sea salt and whisk until well mixed in. Let it cool for 5-10 minutes.

Transfer caramel sauce into an air tight container or use immediately. For best results, place caramel sauce in the refrigerator for 2 hours before using.

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