Monday, January 16, 2012

Gooey Dairy-Free Caramel Sauce

I love it when I come upon an easy recipe by accident!

First, let me begin by saying that if you are a big baker-type and like using coconut sugar, check out Amazon's Subscribe and Save for this brand of Organic Coconut Sugar for about @$2.72 a pound (these bags can run $5 + at the grocery store so this is almost at 50% off!).

Now, that being said, I have been using coconut sugar for anything that calls for sugar and doing some experimenting since I have some cheap stock of it on hand. This morning I made these cinnamon rolls from the Cinnamon Quill, and I accidentally happened upon this gooey frosting by adapting the frosting recipe using coconut sugar.

I love using cocnout sugar for it's natural caramel and maple-like flavor. Coconut sugar also benefits both you and the environment! It's a fairly sustainable produce (little environmental impact); it is unrefined; and therefore, contains more micro nutrients and essential minerals than white sugar (which contains virtually nothing nutritional). Now, it's still "sugar" and elevates your blood sugar and should definitely be indulged in moderation!

But when you feel the need to indulge, definitely try this healthier (and dairy-free) caramel sauce recipe! You can use it thick for frosting or thin (warm) for sauce and dipping.

Gooey Caramel Sauce

adapted from this recipe from The Cinnamon Quill

(Makes a little over 1 cup)


  • 1/2 cup homemade coconut powdered sugar (see the recipe below)
  • 2 Tbsp of non-dairy margarine (I use Earth Balance soy-free)
  • 2 tsp non-dairy milk or water (cold)
  • pinch of sea salt
  • 1/4 tsp vanilla


  • Make the powdered sugar recipe below. The recipe below can be doubled, tripled, etc. to make more if you want to have any on hand.
  • Slightly soften (heat a bit, but not melted) the non-dairy butter and add it to the powdered sugar until combined.
  • Stir in the cold milk, salt, and vanilla and stir until smooth.
  • If you want a frosting consistency let it sit for a bit on the counter or place in the refrigerator for about 5 minutes. If you want a caramel sauce, heat it up and use warm.

Home-made Powdered Coconut Sugar

  • 1/2 cup coconut sugar
  • 1 Tbsp arrowroot starch (corn or tapioca will work too)
  • Blend together in a high-powered blender for about 30 seconds until it resembles powdered sugar

This recipe has been linked up to:

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