Dairy Free Peanut butter Caramel Sauce! Rich, smooth and nutty the perfect sauce for any treat.
This is not your typical caramel sauce which normally contains sugar, heavy cream and butter. This vegan caramel sauce is made with coconut milk, coconut sugar and peanut butter. Free from refined sugar and perfect for anyone who has any dairy allergies. All you need is 5 ingredients, one pan and a little patience and this gooey caramel sauce will become a staple in your fridge. I promise it does not taste like coconut.
You don’t need a fancy candy thermometer to make this caramel just a little patience. The caramel takes about 30-40 minutes to develop it’s dark amber color. You want it to coat the back of a spoon that is when you know it’s ready.
Now of course traditional caramel does not normally contain peanut butter but I thought it would be fun to mix things up and who doesn’t love peanut butter! I used this sauce to drizzle over fresh figs that I stuffed with some leftover dairy free cheesecake filling but you can drizzle this on anything you choose. The caramel lasts in the fridge for one month but I doubt it will last that long.
Dairy Free Peanut Butter Caramel Sauce
- 1 can full fat coconut milk
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1 tsp coconut oil
- 1 tsp vanilla extract
- 1/4 tsp maple extract
- 2 tbsp peanut butter
- Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat. Bring to a boil then immediately lower the temperature, keeping the sauce at a light simmer. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce. Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil peanut butter and vanilla extract. Serve the sauce warm or refrigerate in a sealed glass jar.
If you make this recipe please comment below I love to hear from you!