Dairy-Free Caramel Sauce

Whether to top desserts or for personal consumption (no judgement here lol), this recipe for caramel sauce is bound to come in handy for many desserts 🍯.

Ingredients

US Customary - Metric

-1 Tbsp arrowroot starch or cornstarch

-2 whole dates (pitted // finely chopped)

-1 1/4 cup coconut cream or full-fat coconut milk, DIVIDED

-3/4 cup coconut sugar

-1/4 tsp sea salt

-1/2 tsp pure vanilla extract (optional)

Instructions

1. To a small blender or food processor (I used the smallest container of a Magic Bullet), add the arrowroot starch, dates, and 3/4 cup (180 ml // as recipe is written // adjust if altering batch size // it will be about 2/3 the total amount) coconut cream or milk. Blend on high until creamy and smooth. If it has trouble blending, add more coconut milk or cream. If you don't have a blender small enough, simply whisk coconut cream and arrowroot starch together, and finely chop/smash your dates and add them in.

2. To a small saucepan, add coconut sugar. Then pour the coconut milk mixture on top. Heat over medium heat and whisk or stir as it comes to a low simmer. As soon as the caramel is glossy and deep golden brown, it's ready. It shouldn't boil and only needs to cook for 2-4 minutes total.

3. Remove saucepan from heat and add remaining 1/2 cup (120 ml // as recipe is written // adjust if altering batch size) coconut milk or cream as well as salt and (optional) vanilla. Stir to combine.

4. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or coconut cream for a lighter color and more coconut flavor.

5. Let cool slightly. Then transfer to clean glass jar and let cool completely before covering (see photo). Store in refrigerator for 1-2 weeks. Reheat in microwave or place jar in a saucepan with 2-3 inches simmering water until warmed through. However, sauce is also pourable and delicious directly from the refrigerator!

6. Note: If for some reason your caramel sauce isn't smooth and creamy and has little date pieces, once it's cooled completely, you can add it to a high-speed blender and blend on high until creamy and smooth. I didn't find this necessary, but it will depend on the equipment you use.

Recipe Credit/s: Minimalist Baker