Vegan Pumpkin Caramel Sauce
A silky smooth delicious vegan pumpkin caramel sauce, the perfect fall treat!
Servings: 24 tablespoons
Calories: 55kcal
Ingredients
- 3/4 cup coconut palm sugar
- 14 ounces full fat coconut milk
- 1/4 cup pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1/4 tsp ground vanilla
- 1 tbsp coconut oil
- pinch flaky sea salt
Instructions
- In a medium pot over medium-high heat combine coconut palm sugar, coconut milk, pumpkin puree, pumpkin pie spice, and vanilla. Bring to a boil, stir well to combine. Reduce heat to a low simmer and cook for 45 minutes stirring frequently. The sauce will thicken and reduce as it cooks.
- Remove from heat and allow to cool. The sauce will thicken up considerably once it has cooled down.
- Store in the refrigerator for up to 10 days.
Notes
Ideas for how to use this vegan pumpkin caramel sauce:
- Drizzle on top of pumpkin pancakes
- Use as a fruit dip
- Make the ultimate caramel yogurt parfait with granola, diced apples, walnuts, and a generous drizzle of caramel sauce
- Stir into oatmeal, top with carmelized pears and pecans
- Stir into your morning coffee. Seriously step aside PSL, caramel pumpkin latte OMG!
- Drizzle on top of muffins, cakes, or cheesecake!
- Pour over vanilla ice cream
- Make the ultimate affogato - espresso, vanilla ice cream, and vegan pumpkin caramel sauce (use coconut-based ice cream for a fully vegan treat)
Nutrition
Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 12mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
