But it’s also totally true. Over the holidays when I was up in Vermont I was baking an apple and quince pie and really wanted to bake some caramel sauce into it. But, I didn’t have access to any dates – the standard ingredient in vegan caramel sauce. So I started thinking, experimenting in the kitchen, and decided to keep this as simple as possible: just 3 ingredients.
The result is this amazingly creamy, dairy free caramel. While it may not taste exactly like the traditional sauce, it’s pretty damn close, and super delicious in its own right. I mean, really delicious.
The three ingredients are easy to find too – nothing obscure and complicated. Coconut Cream from a can of coconut milk, brown sugar and vanilla extract. Donezo. The hardest part about making this is waiting till it cools to eat it. (I may or may not have burned my tongue a few times tasting it too soon.)
It’s delicious in pies, on top of ice cream, on top of popcorn – pretty much everything you can think of. And if you really want to get wild, you can always experiment add sea salt to it while its cooking to make salted caramel.
Bonus? This caramel sauce is meant to go on top of tomorrow’s super special dessert, Caramel Peanut and Popcorn Stacked Peanut Butter Blondies, that I made for an all girl’s slumber party this weekend. It’s going to blow your minds. What do you like to put caramel sauce on? Let me know in the comments!
- 1 cup Coconut Cream from a can of full fat Coconut Cream
- 1/2 cup Brown Sugar
- 2 teaspoons Vanilla Extract
- Chill the can of coconut milk for at least 3-4 hours in the fridge so that the cream can thicken and separate.
- Open can and carefully separate just the cream in to a separate container.
- In a medium saucepan over medium heat add vanilla extract and brown sugar and mix until sugar is wet and lightly bubbling.
- Add coconut cream and stir over medium heat until well blended. Let bubble for at least 10 minutes to let thicken.
- After ten minutes remove from heat and allow to completely cool before eating.