Vegan Caramel

1/2 cup

We believe our early success has a lot to do with this recipe. There have been vegan caramel super fans since day one (seriously, one guy has a weekly order), and once you try it, you’ll know why. You’ll see it pop up in a few recipes in this cookbook, but we won’t judge if you eat this straight out of the jar with a spoon! Our favorite way of serving it is on top of sliced bananas, or with a piece of dark chocolate. You can buy ours at, but here’s our secret recipe.


  • ¼ cup almond or cashew butter or puree, storebought or homemade
  • 2 tablespoons coconut oil, melted
  • 1 or 2 fresh dates, pitted
  • 1 teaspoon vanilla extract
  • Pinch of Himalayan pink salt


Place all of the ingredients in a blender or food processor and puree until smooth.

Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so if your recipe calls for it to be spreadable, let the caramel sit at room temperature for 30 minutes to an hour, and give it a good stir before using. The caramel will keep for about 1 month, refrigerated.

Recipe courtesy of the Sweet Laurel cookbook, by Laurel Callucci and Claire Thomas (Clarkson Potter, 2018). This incredible grain-free cookbook by the founders of Sweet Laurel whole foods baking company is chock full of recipes that use just a few high-quality, whole ingredients to create decadent desserts that benefit your body. All of the recipes are Paleo and the book includes vegan and raw options, too. Indulge guilt free this holiday season with these gorgeous treats.

Sweet Laurel vegan caramel is available for nationwide shipping via Goldbely and on their website,