Vegan Salted Caramel Sauce



~ 2 cups coconut sugar or maple sugar

~ 13.5 oz can coconut cream (make sure the only ingredient is coconut cream!)

~ 1.5 tsp vanilla extract

~ 1 pinch Fleur de Sel (sea salt flakes)


~ In a medium sauce pan whisk together the sugar and coconut cream. Bring to a simmer on medium low heat.

~ Simmer the caramel for 45 minutes until reduced and creamy. Make sure to keep an eye on it so it doesn’t spill over on your stovetop. ~

After 40 minutes have passed, dip a teaspoon in the caramel sauce and place on a small plate. Allow to cool off completely. If the consistency of the caramel is to your liking remove from heat, otherwise continue cooking another 10 minutes or so until desired consistency is achieved. (Remember the caramel will continue to harden in the refrigerator as well).

~ Remove the caramel sauce from heat and whisk in the vanilla extract and sea salt flakes.

~ Store in the refrigerator up to 1 week.

(recipe adapted from veggiesociety)

p.s. it does not taste coconut-y at all! it just tastes like super creamy caramel …