Caramel Sauce (dairy-free)

Be warned! This caramel sauce is SO good that you may be tempted to drink it instead of drizzling or spooning it onto dishes ๐Ÿ˜œ Trust me, I'm talking from personal experience ๐Ÿ˜‰

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This caramel sauce is entirely dairy-free yet it has the most intense buttery flavour that's almost reminiscent of butterscotch. It has no refined sugars, only 4 ingredients and yields such a gorgeous, thick, creamy sauce.

You'll want to use this sauce on anything you can! It works well on pancakes, french toast, dairy-free ice cream, warm brownies, homemade cakes, loaves & cupcakes. 


Caramel Sauce (dairy-free)

yields about 2/3 of a cup


1/2 cup full fat coconut milk
1/4 cup 100% pure maple syrup
1 tsp vanilla extract
pinch of sea salt


  1. Combine coconut milk, maple syrup, vanilla and sea salt in a sauce pan over medium-low heat. Stir to combine. 
  2. Bring mixture to a boil. Then simmer on low for 15-20 minutes to thicken it up. Stirring constantly. 
  3. Remove from heat. Mixture will continue to thicken as it cools and will become really thick once refrigerated. 
  4. Will keep refrigerated in an airtight container or mason jar for about a week. 

Have you tried this recipe yet? 
What's your favourite way to use this caramel sauce? Share below!

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