Vegan Salted Caramel - Delicious salted caramel recipe that is easy to make and tastes exactly like normal salted caramel. Made with coconut milk and coconut sugar.
I have ALWAYS loved salted caramel. Salted caramel EVERTHING. But as we all know it isn't the healthiest thing and it also contains tons of dairy. So the idea of making a vegan, refined sugar free version of one of my favourite things was really exciting to me, but at the same time I did not have much faith in it to taste the same as the delicious creamy, salty sauce that I love so much.
I was wrong! Oh SO SO wrong! It pretty much tastes the same. It is still very "caramelly" and creamy and the texture is just as delicious as always. It is a bit dangerous though because if your anything like me, you'll end up adding it to EVERYTHING!
My ultimate favourite thing to use it for is this crazy delicious Salted Caramel & Pecan Chia Pudding, which has pretty much become my everyday breakfast.
It doesn't take too long to make and it can store for up to 2 weeks. So what I usually do is to just make a whole lot of it at once and then use it in cupcakes, for breakfast and well...everything else.
To start, combine the coconut sugar, the coconut milk and salt in a small pot. Boil for a few minutes and then lower the heat to allow it to simmer. Simmer the mixture then for about 30-40 min, ensuring that you stir often. Once the mixture becomes dark in colour, remove it from heat. Then add in the coconut oil and vanilla, stir and pour into a glass jar.

Vegan Salted Caramel
Ingredients
- 1 Can Coconut Milk.
- ¾ Cup Coconut Sugar.
- ½ tsp Salt.
- ½ Tbsp Coconut Oil.
- 2 ½ tsp Vanilla.
Instructions
- Combine coconut milk, coconut sugar a salt in a small pot.
- Bring to a boil and allow to boil for about 2min.
- Lower heat and allow mixture to simmer.
- Simmer for 30-40 min stirring often.
- Once the mixture becomes dark and thick, remove from heat.
- Stir in coconut oil and vanilla.
- Pour and store in a glass jar.
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