The base for this 5-ingredient caramel is coconut cream, dates, and arrowroot starch, which are blended until creamy and smooth. This makes up the liquid ingredients, which are added to a bit of coconut sugar and cooked until glossy and just bubbly. The whole process for this naturally sweetened sauce takes just 10-15 minutes! And bam – it’s ready to go. While it’s perfect right out of the saucepan, it also stores well in the refrigerator, where it takes on a slightly lighter color and is super tasty by the spoonful as a midday treat. (What? Who said that? Me. It was me. I did that. Several times.) You can see in the photo below that the caramel on the right is fresh from the saucepan, and the caramel on the left has been refrigerated for 24 hours and has taken on a much lighter color. Mmmm, dreamy. I hope you all LOVE this caramel! It’s: CreamySmoothCaramel-yPerfectly (and naturally) sweet!Slightly saltySo easy to make& Super delicious This is the perfect caramel sauce for things like Coconut Vanilla Ice Cream, Vegan Apple Pie, Ice Cream Snickers Bars, Caramel Frappuccinos, Cinnamon Baked Apples, Caramel Apple Cheesecake Tarts (!), Deep Dish Apple Crumble Pies, Vegan Samoas, and Apple Pie Sundaes! The list could go on forever and ever. If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
