My kids absolutely love caramel sauce and well, so do I. But if you've ever made it you know that it's basically just pure cooked (almost burnt) sugar. Usually there's a little butter in there as well as some flour possibly, too.
I decided it was time to make a cleaner, healthier version of our favorite sauce. Meet the dairy-free, gluten-free, maple syrup sweetened caramel sauce. It's wonderful on top of brownies or drizzled over vanilla ice cream. Mmmmm! This is the vegan caramel recipe that your kids will devour and mom will love because it's not as bad as the commercial stuff.
Not only is it delicious and healthier but it's really fun and easy to make. Have you ever made caramel before? Have you ever made it with your kids? It's so easy. And so messy (exactly what kids get excited about). Let them see what actually goes into making caramel sauce next time. It's almost like a science project.
I topped our chocolate tahini brownies with homemade vegan caramel sauce; it was to-die-for especially considering it tastes like dessert when in actuality it is more like plant-based superfood goodness packed with healthy protein.
KID'S VEGAN CARAMEL SAUCE
- 1 cup canned coconut milk, thick cream only
- 1/4 cup maple syrup
- 1 tsp vanilla bean paste
- 1 Tbs butter (I used vegan butter)
- A pinch of sea salt
- Open the can of coconut milk. Inside you'll see thick white cream and some cloudy water. For this recipe, I like using all of the thick white cream and then a few Tbsp of the water. Discard the rest or use it in a smoothie.
- Place the coconut cream and maple syrup into a medium sized pan over medium-high heat.
- Stir ingredients well and bring caramel to the boil. Note: It will splatter a lot so keep an eye on it.
- Continue cooking the caramel until it thickens and darkens, stirring occasionally. Remember the key to the caramel flavor is the almost burnt flavor of the sugars.
- Once the caramel has thickened, about 5 or 6 minutes, remove from the heat.
- Serve once it cools a bit or store in an air tight container.