Cut store-bought and make your own! This dairy-free caramel sauce is so creamy and indulgent you’ll never opt to buy it again. With only 4 ingredients this caramel sauce is easy to make and contains no cream, butter, or coconut sugar!
It thickens up in the fridge and is a delicious topping for a chunky monkey smoothie, first birthday cupcakes, and dairy free protein ice cream. Whip up a batch of dairy-free caramel sauce and watch as simple recipes become indulgent.
Thick, creamy, and dairy-free! Drizzle this easy caramel on top of your favorites and make them even better.
We use this homemade caramel sauce mostly on top of homemade protein ice cream, puffed rice chocolate bars, and homemade snickers but it works for anything you want to make extra indulgent.
You’ll fall in love with this recipe because it’s:
- Allergy-friendly: dairy-free, gluten-free, soy-free, paleo, cream-free, vegan
- Easy to make: only four ingredients
- Ready in 5 minutes: whip it up and use it whenever you need it
- Versatile: just made it’s thinner and can be drizzled, out of the fridge it’s thick and great to swirl.
Ingredients You’ll Need
The biggest perk of this dairy-free caramel sauce is that it only contains four ingredients that you most likely have (especially if you have a stocked gluten-free pantry!).
Coconut milk: this replaces cream in a traditional recipe to keep it dairy-free, and gives the homemade caramel sauce an indulgent, silky feel. Make sure to use full-fat coconut milk and the thick part in the can and not the water!
Maple syrup: no need for white or coconut sugar in this recipe! The darker the maple syrup the more caramel flavor you’ll have.
Almond butter: a dose of healthy fats to balance the sugar and thicken the dairy-free caramel sauce. Make sure to use a new, runny almond butter so that it mixes well.
Vanilla extract: rounding off the caramel flavor, Madagascar vanilla will give the recipe the best flavor.
Salt: optional but to make the sauce salted, just add in a pinch!
How To Make Dairy-Free Caramel Sauce
- In a small pot combine the syrup and coconut milk. Bring until just boiling and shut the heat off.
- Let sit on the burner for 20 seconds.
- Remove from the burner and stir in the almond butter and vanilla.
- Mix extremely well until no clumps remain.
- Pour into a glass jar to store.
Step By Step Photos
Important Teaching Tips
Let the pot sit on the warm burner for twenty seconds, it helps burn off a bit of liquid and thickens the dairy-free caramel sauce.
Do not heat the almond butter with the liquid as it will burn.
Make sure to use the thick, white part of the canned coconut milk (the coconut cream). Drain all water from it. Otherwise, the caramel will spoil sooner as well as be too runny.
The caramel seems runny at first (though it is perfect to drizzle). If you let it sit for a few hours it will thicken slightly. Placing it in the fridge will thicken it a lot.
If stored in the fridge, let sit at room temperature for 10 minutes to soften.
You can reheat the caramel if you need to (for drizzling) but make sure it’s at an extremely low temperature and not for long (until just warm!). Otherwise, the almond butter will burn.
Peanut butter does work for this recipe also but it will create a thicker caramel with a slightly different flavor. Almond butter has the best “caramel-like” flavor.
How To Use Homemade Caramel Sauce
This dairy-free caramel works for just about anything, kind of like the protein caramel sauce in these caramel apple overnight oats.
We like to top our chocolate peanut butter crunch bars with it or make homemade, dairy-free snickers.
We’ve also used it on top of smoothies or to make cookie dough overnight oats more indulgent.
I’ve even mixed it in with a bit of protein powder for a bedtime snack!
And of course, it works to make protein cupcakes that much more awesome.
How To Store It
Store the dairy-free caramel sauce in the fridge in a glass jar or container as it will thicken up immensely.
Like this, it will last in the fridge for about 2 weeks.
To use it: either remove it from the jar with a silicone spatula and place it in a heat-safe small pot or heat it in the jar on very low heat (so it doesn't burn) until the desired temperature is reached.
Frequently Asked Questions About Homemade Caramel Sauce
You can make the caramel sauce ahead of time as it stores well. If you need it to be runny, leave the sauce (in a sealed jar) at room temperature so it will drizzle. Otherwise, store it in the fridge for a thicker consistency. While you can reheat this caramel to make it runny again, you need to heat it very slowly at very low temperatures otherwise the almond butter will burn.
Store the caramel sauce at room temperature in a sealed jar. That should keep it at a thinner consistency. Be careful reheating it though as heating it can cause the almond butter to burn.
If you want a thicker caramel sauce, simply store it in the fridge. The almond butter will become more firm. You will not, however, be able to drizzle it.
Yes! Because the recipe doesn't use traditional cream or butter, this is a vegan caramel sauce.
Other Recipes You'll Love
- Dairy-free protein truffles
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate chip protein powder muffins
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate covered frozen bananas
- High protein snack ideas
- Healthy dairy free dessert recipes
Easy Homemade Caramel Sauce
Video
Equipment
- 1 Small pot
Ingredients
- ½ cup almond butter or hazelnut butter
- 3 teaspoon vanilla extract
- ½ cup maple syrup
- ⅓ cup coconut milk full fat
Instructions
- In a small pot add the maple syrup and coconut milk. Heat over medium to high heat.
- As soon as the mixture gets to a rolling boil (even the first few bubbles) turn the heat off.
- Let sit on the burner for 20 full seconds.
- Remove from the burner and stir in the almond butter and vanilla extract.
- Whisk until smooth.
- Pour into a jar and use as needed.
- Makes ¾-1 cup worth.
Notes
- Let the pot sit on the warm burner for twenty seconds, it helps burn off a bit of liquid and thickens the dairy-free caramel.
- Do not heat the almond butter with the liquid as it will burn.
- Make sure to use the thick, white part of the canned coconut milk (the coconut cream). Drain all water from it. Otherwise, the caramel will spoil sooner as well as be too runny.
- If stored in the fridge, let sit at room temperature for 10 minutes to soften.
- Peanut butter does work for this recipe also but it will create a thicker caramel with a slightly different flavor. Almond butter has the best “caramel-like” flavor.
- 1 serving is two tablespoons. Recipe makes roughly one cup of sauce.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Megan says
Thanks for this fun new recipe. We love it on overnight oats!!!!
fitasamamabear says
Glad you love it!
Donny says
I always have these ingredients on hand but never knew I could combine them to make caramel. This is so good and easy!
fitasamamabear says
Hehe I don't want to say your life is now changed forever but..... 😀
Jennifer says
I love the maple syrup in this! Unique recipe and so good!
fitasamamabear says
It's the perfect sugar hit to pair with almond butter! Glad you enjoyed it!
Crystal says
I can’t believe that this caramel is dairy free - I can’t even tell a difference. So easy & delicious!
fitasamamabear says
Yay! Always awesome to hear, glad you love it!
Liz says
This is so perfect for dipping apple slices!! I'm hooked. I love how easy this recipe is, too!
fitasamamabear says
Haha my kiddos thought the same thing!
Rupali says
Love it! So handy to have this on the fridge. It goes with so many desserts!
fitasamamabear says
Right?! It just makes things BETTER lol
Glenda says
Creamy, delicious caramel. It was a luscious topping on our coconut milk ice cream! I didn't miss the dairy one bit.
fitasamamabear says
... now I need coconut milk ice cream haha YUM
nancy says
can't wait to make this today and add it to everything!
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Jeannie says
so creamy and yes easy to make as well. Love this dairy free caramel.
Abhi says
Being a great fan of quick and easy recipes, I am always looking for such recipes! Thanks for sharing!!
fitasamamabear says
I hope you enjoy it!
Janessa says
I LOVE salted caramel but don't always feel good about consuming that much sugar. I'm looking forward to giving this more wholesome version a try!
fitasamamabear says
This made my day! It's a pretty decent version and with enough healthy fats that I feel it balances!
Jess says
I can’t wait to try!
fitasamamabear says
You'll love it... then you'll top EVERYTHING with caramel haha