27+ Irresistible Dairy-Free Caramel Recipes for Every Occasion

Caramel lovers rejoice! For those who follow a dairy-free lifestyle, indulging in the rich, sweet, and velvety goodness of caramel has never been easier.

Whether you’re dairy intolerant, following a plant-based diet, or simply looking to explore new ways to create your favorite sweet treats without dairy, we’ve got you covered.

From caramel sauces that elevate any dessert to caramel-infused cakes, cookies, and candies, these 27+ dairy-free caramel recipes are sure to satisfy your sweet tooth.

These recipes utilize creamy coconut milk, almond milk, and other dairy-free alternatives, allowing you to enjoy the luscious flavor of caramel without the dairy.

Let’s dive into the world of dairy-free caramel goodness, and discover how to transform everyday desserts into decadent dairy-free delights.

27+ Irresistible Dairy-Free Caramel Recipes for Every Occasion

Dairy-free caramel recipes open up a whole new world of possibilities for those looking to indulge in caramel-flavored treats without the dairy.

Whether you’re making a simple caramel sauce to drizzle over desserts, baking a rich caramel cake, or whipping up some gooey caramel candies, these recipes offer something for everyone.

By using plant-based alternatives like coconut milk or almond milk, these recipes prove that you don’t need dairy to achieve that perfect, smooth, and indulgent caramel flavor.

Experiment with these recipes and discover your new favorite dairy-free caramel creations!

Dairy-Free Caramel Sauce

This creamy dairy-free caramel sauce is a sweet, golden syrup perfect for drizzling over desserts like ice cream, brownies, or roasted fruits. Made with coconut milk and maple syrup, it offers a rich, indulgent flavor that can easily satisfy any caramel craving without any dairy ingredients.

Ingredients:

• 1 cup coconut milk (full-fat)
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, and coconut sugar. Stir over medium heat until the sugar is fully dissolved and the mixture begins to simmer.
2. Reduce the heat to low and let it cook for 10-12 minutes, stirring occasionally. The caramel will thicken as it cooks.
3. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
4. Let the caramel cool for a few minutes before using. It will continue to thicken as it cools.

This dairy-free caramel sauce is an incredibly versatile topping for many desserts. Its rich texture and smooth consistency make it a delightful addition to cakes, pies, or even a spoonful over oatmeal or pancakes. The use of coconut milk ensures it’s smooth and creamy, while the maple syrup adds a natural sweetness with a slight caramelized flavor that’s sure to impress. Store any leftovers in an airtight container in the refrigerator for up to two weeks.

Dairy-Free Caramel Popcorn

This decadent dairy-free caramel popcorn is the ultimate treat for anyone who loves a sweet, crunchy snack. The caramel coating is made without butter, yet it’s just as rich and indulgent. With a perfect balance of sweetness and saltiness, this snack will keep you reaching for more.

Ingredients:

• 10 cups popped popcorn (about 1/2 cup kernels)
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1/4 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Instructions:

1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and set aside.
2. In a large pot, melt the coconut oil over medium heat. Add the brown sugar and coconut milk, stirring until the sugar is completely dissolved.
3. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes without stirring. Remove from heat and stir in the vanilla extract, salt, and baking soda. The mixture will bubble up.
4. Pour the caramel over the popped popcorn and gently toss to coat evenly.
5. Transfer the caramel popcorn to the prepared baking sheet and spread it into an even layer.
6. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating.
7. Let the caramel popcorn cool completely before breaking it into pieces.

This dairy-free caramel popcorn offers a perfect combination of crunchy texture and sweet caramel flavor without any dairy. The coconut oil and coconut milk create a subtle yet deliciously creamy base, while the baking soda ensures a light, crisp texture in each bite. Whether you’re preparing a movie night snack or gifting it during the holidays, this treat is sure to be a crowd-pleaser. Store the cooled caramel popcorn in an airtight container for up to a week for the best freshness.

Dairy-Free Caramel Truffles

These dairy-free caramel truffles are an elegant treat that will satisfy your sweet tooth. With a creamy, velvety center and a rich chocolate coating, these truffles are perfect for special occasions or as a homemade gift. The caramel is made with coconut cream for a luscious, dairy-free alternative.

Ingredients:

• 1/2 cup coconut cream
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup dark chocolate (dairy-free), chopped
• 1 tablespoon coconut oil
• 1/2 cup chopped toasted pecans or almonds (optional)

Instructions:

1. In a small saucepan, combine the coconut cream, brown sugar, vanilla extract, and salt. Cook over medium heat, stirring occasionally until the sugar dissolves and the mixture thickens, about 5-7 minutes.
2. Remove from heat and let it cool slightly.
3. In a separate bowl, melt the dark chocolate and coconut oil together over a double boiler or in the microwave. Stir until smooth and glossy.
4. Once the caramel mixture has cooled slightly, spoon out small amounts and roll them into balls. Place them on a parchment-lined tray.
5. Dip each caramel ball into the melted chocolate, ensuring it’s fully coated. If desired, sprinkle with chopped nuts for added texture.
6. Place the truffles in the refrigerator for at least 1 hour to allow the chocolate coating to set.

These dairy-free caramel truffles offer a luxurious, melt-in-your-mouth experience that rivals traditional chocolate-covered caramels. The rich coconut cream caramel filling provides a wonderfully smooth texture, while the dark chocolate coating enhances the flavor profile with its bittersweetness. The addition of toasted nuts adds a delightful crunch, making these truffles a sophisticated dessert. Keep them refrigerated to maintain their perfect texture, and enjoy them as a sweet indulgence at any gathering.

Dairy-Free Salted Caramel Ice Cream

This dairy-free salted caramel ice cream is a smooth, creamy dessert that will please anyone craving a decadent treat without dairy. Made with coconut milk and sweetened with coconut sugar and maple syrup, it delivers a rich caramel flavor with a perfect balance of saltiness, all without any dairy or eggs.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 tablespoon cornstarch (optional, for thicker consistency)

Instructions:

1. In a medium saucepan, combine the coconut milk, coconut sugar, and maple syrup. Heat over medium heat, stirring constantly until the sugar is dissolved.
2. Once the mixture begins to simmer, reduce the heat to low and let it cook for 10-12 minutes, stirring occasionally, until it thickens slightly.
3. If you prefer a thicker consistency, dissolve the cornstarch in 1/4 cup water and add it to the saucepan, stirring until thickened.
4. Remove from heat and stir in the vanilla extract and sea salt.
5. Let the mixture cool completely, then transfer it to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is churned, transfer it to a container and freeze for at least 3 hours, or until firm.

This dairy-free salted caramel ice cream is the perfect combination of creamy, sweet, and salty flavors. The rich coconut milk provides a smooth base, while the coconut sugar and maple syrup infuse it with a natural caramel flavor. The addition of sea salt adds a savory note that enhances the sweetness. This ice cream is perfect for anyone avoiding dairy but still craving a delicious dessert. Serve it on its own or pair it with other dairy-free desserts for an indulgent treat.

Dairy-Free Caramel Apple Slices

These dairy-free caramel apple slices are a fun and healthy way to enjoy the indulgent flavor of caramel without the dairy. The crisp, tart apples are dipped in a rich, creamy caramel made with coconut milk, and the combination is absolutely irresistible. This treat is perfect for kids and adults alike.

Ingredients:

• 2 large apples (any variety)
• 1 cup coconut milk (full-fat)
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Slice the apples into thin rounds or wedges, removing the cores. Set them aside on a parchment-lined tray.
2. In a medium saucepan, combine the coconut milk, maple syrup, and coconut sugar. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer.
3. Allow the caramel mixture to simmer for 10-12 minutes, stirring occasionally. It should thicken into a smooth caramel consistency.
4. Remove from heat and stir in the vanilla extract and sea salt.
5. Dip each apple slice into the warm caramel, making sure it’s coated on all sides. Place the coated slices back on the tray.
6. Allow the caramel to set for 10-15 minutes before serving. You can also refrigerate them for a firmer caramel coating.

These dairy-free caramel apple slices are a simple yet delicious way to enjoy caramel without the dairy. The combination of the tart apple and the rich, creamy caramel creates a perfect balance of flavors. It’s a great treat for autumn or any time you’re craving something sweet and fresh. For added flavor, consider rolling the coated apple slices in crushed nuts or a sprinkle of cinnamon. This treat is easy to make and sure to be a crowd-pleaser for everyone, no matter their dietary preferences.

Dairy-Free Caramel Pudding

This dairy-free caramel pudding is silky smooth and decadently sweet. Made with coconut milk and sweetened with maple syrup, it offers all the rich flavors of traditional caramel pudding without any dairy. It’s an ideal dessert for those looking for a creamy, comforting treat that’s both dairy-free and indulgent.

Ingredients:

• 2 cups coconut milk (full-fat)
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, and coconut sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.
2. In a separate small bowl, dissolve the cornstarch in 1/4 cup cold coconut milk. Once dissolved, add it to the saucepan while stirring constantly.
3. Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
5. Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
6. Serve chilled, topped with a dollop of dairy-free whipped cream or a sprinkle of cinnamon for extra flavor.

This dairy-free caramel pudding is a rich, creamy, and comforting dessert that anyone can enjoy. The coconut milk creates a smooth and velvety texture, while the maple syrup and coconut sugar infuse it with a deep, caramelized flavor. This pudding is perfect for a simple dessert that’s both indulgent and allergy-friendly. It can be made in advance, making it an excellent option for dinner parties or special occasions.

Dairy-Free Caramel Banana Bread

This dairy-free caramel banana bread is a delicious twist on the classic banana bread. The natural sweetness of ripe bananas is paired with a rich, dairy-free caramel glaze that adds a decadent touch. Perfect for breakfast or a snack, this banana bread is moist, flavorful, and completely dairy-free, making it suitable for those with dietary restrictions.

Ingredients:

For the Banana Bread:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

For the Caramel Glaze:

• 1/4 cup coconut sugar
• 1/4 cup coconut milk
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan and set it aside.
2. In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir until well combined.
3. In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
5. While the banana bread is cooling, prepare the caramel glaze. In a small saucepan, combine the coconut sugar, coconut milk, and coconut oil. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, about 5-7 minutes.
6. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
7. Drizzle the caramel glaze over the cooled banana bread and serve.

This dairy-free caramel banana bread is a comforting treat that combines the sweetness of bananas with the richness of a homemade caramel glaze. The moist texture of the banana bread pairs beautifully with the silky caramel, creating a balanced and indulgent flavor profile. It’s perfect for breakfast, a midday snack, or even as a dessert. Store any leftover bread in an airtight container for up to 3 days, or freeze it for longer storage.

Dairy-Free Caramel Cheesecake Bars

These dairy-free caramel cheesecake bars are a deliciously rich and creamy dessert with a silky, caramelized topping. The crust is made from almond flour and sweetened coconut flakes, while the cheesecake layer is dairy-free but still indulgently creamy. The caramel topping is the perfect finishing touch for this decadent treat.

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup shredded coconut (unsweetened)
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• Pinch of salt

For the Cheesecake Layer:

• 2 cups raw cashews, soaked for at least 4 hours
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Caramel Topping:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. To make the crust, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, and salt in a medium bowl. Stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.
4. For the cheesecake layer, drain the soaked cashews and add them to a high-speed blender with the coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy.
5. Pour the cheesecake mixture over the cooled crust and smooth the top. Place the dish in the freezer for at least 4 hours to set.
6. To make the caramel topping, combine the coconut sugar, coconut milk, and coconut oil in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, about 5-7 minutes.
7. Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool slightly.
8. Once the cheesecake bars have set, pour the caramel topping over the bars and spread it evenly. Return the bars to the freezer for another hour to firm up.
9. Cut into squares and serve.

These dairy-free caramel cheesecake bars are a perfect blend of creamy, sweet, and salty flavors. The almond flour crust adds a nice nutty texture, while the cashew-based cheesecake layer offers a rich, velvety smoothness. The caramel topping adds a touch of decadence that elevates the entire dessert. Whether you’re making them for a special occasion or just because, these bars are sure to impress. They can be stored in the freezer for up to 2 weeks, making them a great make-ahead dessert.

Dairy-Free Caramel Stuffed Dates

These dairy-free caramel stuffed dates are a simple yet decadent treat that combines the natural sweetness of dates with a rich and creamy dairy-free caramel filling. Perfect as a snack or a dessert, they’re easy to make and offer a satisfying balance of sweetness and richness.

Ingredients:

• 12 Medjool dates, pitted
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 2 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/4 cup chopped nuts (optional, for topping)

Instructions:

1. Slice each date down the middle and remove the pit. Set the dates aside.
2. In a small saucepan, combine the coconut milk, maple syrup, and coconut sugar. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens, about 5-7 minutes.
3. Remove the caramel from the heat and stir in the vanilla extract and a pinch of sea salt. Let it cool for a few minutes.
4. Spoon a small amount of the caramel into each date, filling the center.
5. If desired, top the filled dates with chopped nuts for added texture and flavor.
6. Serve the caramel stuffed dates immediately, or refrigerate them for 1-2 hours to allow the caramel to set.

These dairy-free caramel stuffed dates are the perfect bite-sized indulgence. The rich caramel filling pairs beautifully with the natural sweetness of the dates, creating a dessert that feels both decadent and wholesome. The addition of chopped nuts gives them a delightful crunch, but they’re equally delicious without. Whether you’re looking for a quick snack or a healthy dessert, these stuffed dates will satisfy your cravings in a delicious, dairy-free way. They can be stored in the fridge for up to a week, making them a great option for meal prepping or as a make-ahead treat.

Dairy-Free Caramel Oatmeal Cookies

These dairy-free caramel oatmeal cookies combine the hearty texture of oats with the rich, buttery sweetness of caramel. Made with dairy-free ingredients, they offer the perfect balance of chewy, crispy, and gooey textures. These cookies are great for snacking or as a delightful dessert to satisfy your sweet tooth.

Ingredients:

For the Caramel:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk (full-fat)
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

For the Oatmeal Cookie Dough:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. To make the caramel, combine the coconut sugar, coconut milk, and coconut oil in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and reaches a caramel consistency, about 5-7 minutes.
3. Stir in the vanilla extract and sea salt, then remove from heat and set aside.
4. In a large bowl, combine the rolled oats, almond flour, baking soda, cinnamon, and salt.
5. In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine. If you’d like, fold in chopped nuts for extra texture.
6. Scoop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
8. Once the cookies have cooled slightly, drizzle them with the caramel sauce or dip them into the caramel.

These dairy-free caramel oatmeal cookies offer a delightful blend of textures and flavors, from the chewy oats to the rich caramel drizzle. They’re perfect for a comforting snack or dessert, and they’ll be a hit with anyone looking for a sweet treat without dairy. The caramel adds an indulgent touch, making these cookies feel like a special treat. Enjoy them warm or at room temperature, and store any leftovers in an airtight container for up to a week.

Dairy-Free Caramel Pecan Tart

This dairy-free caramel pecan tart is a show-stopping dessert that’s perfect for special occasions or holiday gatherings. The combination of a buttery, flaky crust with a rich caramel filling and crunchy pecans creates an irresistible dessert. It’s completely dairy-free but still indulgently creamy and flavorful.

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• Pinch of salt

For the Caramel Filling:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk (full-fat)
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the Pecan Topping:

• 1 1/2 cups pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan with coconut oil and set aside.
2. To make the crust, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and salt in a bowl. Stir until the mixture forms a dough-like consistency.
3. Press the dough evenly into the bottom of the tart pan to form a crust. Bake for 10-12 minutes, or until the crust is golden brown. Set aside to cool.
4. For the caramel filling, combine the coconut sugar, coconut milk, and coconut oil in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and forms a caramel sauce, about 5-7 minutes.
5. Stir in the vanilla extract and sea salt, then remove from heat.
6. Pour the caramel sauce into the cooled crust, spreading it evenly.
7. Top with the chopped pecans, pressing them gently into the caramel filling.
8. Refrigerate the tart for at least 2 hours to allow the caramel to set.
9. Slice and serve chilled.

This dairy-free caramel pecan tart is a luxurious dessert that’s perfect for any special occasion. The caramel filling is creamy and rich, while the toasted pecans provide a satisfying crunch. The almond flour crust adds a nice nutty flavor and a delicate texture, making each bite a treat. Whether you’re making it for a holiday celebration or just a weekend indulgence, this tart will impress everyone with its beautiful presentation and delicious flavor. Store leftovers in the fridge for up to 5 days.

Dairy-Free Caramel Coconut Macaroons

These dairy-free caramel coconut macaroons are a chewy, sweet treat with the perfect combination of caramel and coconut. They’re simple to make and offer a delightful bite of rich caramel flavor in each morsel. With no dairy and just a few simple ingredients, these macaroons are a perfect dessert for anyone avoiding dairy.

Ingredients:

For the Macaroons:

• 2 cups shredded unsweetened coconut
• 1/2 cup maple syrup
• 1/4 cup coconut milk (full-fat)
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the Caramel Drizzle:

• 1/4 cup coconut sugar
• 2 tablespoons coconut milk
• 1 tablespoon coconut oil
• Pinch of sea salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, maple syrup, coconut milk, vanilla extract, and sea salt. Stir until well combined.
3. Scoop tablespoon-sized portions of the coconut mixture onto the prepared baking sheet, shaping them into small mounds.
4. Bake for 12-15 minutes, or until the edges are golden brown.
5. While the macaroons are baking, prepare the caramel drizzle. In a small saucepan, combine the coconut sugar, coconut milk, and coconut oil. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
6. Once the macaroons are baked and cooled, drizzle the caramel over the tops of each macaroon.
7. Allow the caramel to set before serving.

These dairy-free caramel coconut macaroons are a perfect balance of chewy coconut and rich caramel flavor. The caramel drizzle adds a delightful sweetness that complements the natural flavor of the coconut, making these macaroons a delicious treat for anyone avoiding dairy. They’re great for parties, as a snack, or for satisfying your sweet tooth. Store the macaroons in an airtight container at room temperature for up to 5 days.

Dairy-Free Caramel Banana Bread

This dairy-free caramel banana bread is a delicious twist on the classic banana bread, incorporating a rich and gooey caramel layer that complements the sweetness of ripe bananas. The bread is soft, moist, and perfectly sweet without any dairy, making it a great option for those following dairy-free diets. It’s ideal for breakfast, dessert, or as an afternoon snack.

Ingredients:

For the Banana Bread:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup almond milk

For the Caramel Sauce:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil.
2. In a large bowl, mix the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients, alternating with almond milk. Mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. To make the caramel sauce, combine coconut sugar, coconut milk, and coconut oil in a saucepan over medium heat. Stir constantly until it thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract and a pinch of sea salt.
7. Drizzle about half of the caramel sauce over the batter in the loaf pan, swirling it lightly into the batter.
8. Bake the banana bread for 50-60 minutes, or until a toothpick inserted comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, drizzle the remaining caramel sauce over the top.

This dairy-free caramel banana bread is a perfect combination of moist, banana-flavored bread with the added indulgence of homemade caramel. The caramel sauce enhances the sweetness of the bananas, making each bite rich and satisfying. This bread is perfect for anyone with dietary restrictions but still craving a treat. It’s easy to make and stays fresh for several days, making it a great option for breakfast or dessert.

Dairy-Free Caramel Apple Crisp

Dairy-free caramel apple crisp is a warm, comforting dessert perfect for chilly nights. The soft, cinnamon-spiced apples paired with a crisp oat topping, all drizzled with creamy caramel sauce, make for a delightful fall-inspired treat. It’s the perfect dessert for anyone who loves the combination of apples and caramel without dairy.

Ingredients:

For the Filling:

• 6 apples, peeled and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of sea salt

For the Topping:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 teaspoon cinnamon
• Pinch of salt

For the Caramel Sauce:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Pour the apple mixture into the prepared baking dish.
3. In a separate bowl, mix the rolled oats, almond flour, coconut sugar, melted coconut oil, cinnamon, and salt to make the topping. Sprinkle the oat mixture evenly over the apples.
4. Bake for 30-40 minutes, or until the apples are tender and the topping is golden brown.
5. While the crisp bakes, prepare the caramel sauce by combining the coconut sugar, coconut milk, coconut oil, and vanilla extract in a small saucepan over medium heat. Stir constantly until the caramel thickens, about 5-7 minutes.
6. Once the crisp is done baking, remove it from the oven and drizzle the caramel sauce over the top.
7. Serve warm, optionally with a scoop of dairy-free ice cream or whipped coconut cream.

This dairy-free caramel apple crisp is a perfect blend of soft, spiced apples with a crisp and buttery oat topping, enhanced by a drizzle of smooth, rich caramel sauce. It’s the ultimate comfort food for fall or any time you’re craving a warm, indulgent dessert. This dessert can easily be adapted to fit any dietary needs, and it’s sure to impress anyone who enjoys the combination of caramel and apples. Enjoy it fresh from the oven or store leftovers in the fridge for a few days.

Dairy-Free Caramel Stuffed Dates

These dairy-free caramel stuffed dates are a simple, yet elegant treat that combines the natural sweetness of dates with the richness of homemade caramel. The dates are stuffed with a luscious, gooey caramel filling and topped with a sprinkle of sea salt. This treat is perfect for a quick snack or as a refined dessert for special occasions.

Ingredients:

For the Caramel:

• 1/4 cup coconut sugar
• 2 tablespoons coconut milk
• 1 tablespoon coconut oil
• 1/4 teaspoon vanilla extract
• Pinch of sea salt

For the Dates:

• 12 medjool dates, pitted
• 1/4 cup chopped pecans or almonds (optional)

Instructions:

1. In a small saucepan, combine the coconut sugar, coconut milk, and coconut oil over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract and a pinch of sea salt.
2. Slice the dates open and remove the pits. Gently press the dates open to create a pocket.
3. Spoon a small amount of caramel into each date, filling the pocket.
4. If desired, sprinkle chopped pecans or almonds on top of the caramel for a bit of crunch.
5. Arrange the stuffed dates on a plate and drizzle any remaining caramel sauce over the top.
6. Serve immediately, or refrigerate for up to 2 days.

Dairy-free caramel stuffed dates are a simple yet indulgent treat that’s both naturally sweet and rich with caramel flavor. The dates provide a perfect, chewy base, while the caramel adds a smooth and creamy touch. These are ideal for a quick snack, a party platter, or even a refined dessert. The combination of dates and caramel is irresistible, and with a touch of nuts, these treats are sure to please everyone. They’re easy to prepare and can be stored for a few days, making them a great option for any occasion.

Dairy-Free Caramel Pecan Bars

Dairy-free caramel pecan bars combine a buttery, oat-based crust with a sweet and gooey caramel filling and crunchy pecans. These bars are a rich, indulgent dessert that satisfies both caramel and nut lovers, all without any dairy. They’re perfect for a party platter, holiday gatherings, or an afternoon treat with a cup of coffee.

Ingredients:

For the Crust:

• 1 cup rolled oats
• 1 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 teaspoon vanilla extract

For the Caramel:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

For the Topping:

• 1 cup pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. To make the crust, combine the oats, almond flour, coconut sugar, salt, melted coconut oil, and vanilla extract in a bowl. Stir until everything is well mixed.
3. Press the oat mixture into the bottom of the prepared baking dish to form an even crust. Bake for 12-15 minutes, or until lightly golden brown. Remove from the oven and set aside.
4. While the crust bakes, prepare the caramel by heating the coconut sugar, coconut milk, and coconut oil in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract and a pinch of sea salt.
5. Pour the caramel sauce over the baked crust and sprinkle chopped pecans evenly on top.
6. Return to the oven and bake for an additional 15 minutes, or until the caramel is bubbly and golden.
7. Allow the bars to cool completely before cutting them into squares.

Dairy-free caramel pecan bars are a rich and indulgent dessert that’s perfect for anyone with a sweet tooth. The combination of a buttery, oat-based crust, gooey caramel, and crunchy pecans creates a mouthwatering treat. These bars are not only easy to make but also incredibly satisfying. Whether you’re serving them at a special occasion or enjoying them as a snack, they’ll definitely be a hit.

Dairy-Free Salted Caramel Chocolate Cups

These dairy-free salted caramel chocolate cups are a decadent treat that combines smooth, dairy-free chocolate with a rich, gooey caramel center, topped with a sprinkle of sea salt for an added kick. These cups are perfect for satisfying your sweet tooth while sticking to your dairy-free lifestyle.

Ingredients:

For the Chocolate Shell:

• 1 cup dairy-free dark chocolate chips
• 1 tablespoon coconut oil

For the Caramel:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

For the Topping:

• Flaked sea salt for sprinkling

Instructions:

1. Line a muffin tin with cupcake liners.
2. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in 30-second intervals, stirring in between until smooth.
3. Spoon about a tablespoon of melted chocolate into the bottom of each muffin cup, spreading it evenly to cover the base. Place the muffin tin in the freezer to harden, about 10-15 minutes.
4. While the chocolate is setting, prepare the caramel by combining the coconut sugar, coconut milk, and coconut oil in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract and a pinch of sea salt.
5. Once the chocolate has set, spoon about a teaspoon of caramel into each cup, being careful not to overflow.
6. Top with the remaining melted chocolate to cover the caramel. Place the cups back in the freezer to harden, about 20 minutes.
7. Once the chocolate cups are set, remove them from the muffin tin and sprinkle with flaked sea salt.
8. Store the chocolate cups in the refrigerator until ready to serve.

These dairy-free salted caramel chocolate cups are a perfect balance of rich chocolate, creamy caramel, and a hint of saltiness. They’re simple to make but feel indulgent and sophisticated. Whether for a special occasion or as a treat to satisfy your sweet cravings, these cups are sure to impress. They also make great gifts when packaged in a cute box or bag.

Dairy-Free Caramel Coconut Energy Balls

Dairy-free caramel coconut energy balls are a nutritious yet indulgent snack that combines the richness of caramel with the tropical flavor of coconut. These no-bake bites are packed with natural sweetness from dates and coconut sugar, making them a perfect post-workout snack or midday treat. They’re dairy-free, vegan, and easy to make.

Ingredients:

• 1 cup pitted medjool dates
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut sugar
• 2 tablespoons almond butter
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Place the dates, shredded coconut, coconut sugar, almond butter, coconut oil, vanilla extract, and sea salt in a food processor. Pulse until the mixture is well combined and sticky.
2. Using your hands, roll the mixture into small balls, about 1 inch in diameter.
3. Roll each ball in additional shredded coconut to coat.
4. Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the refrigerator for up to one week.

Dairy-free caramel coconut energy balls are the perfect combination of sweet, creamy, and coconutty flavors. They’re packed with energy-boosting ingredients like dates and almond butter, making them a wholesome snack that satisfies your sweet cravings. These energy balls are quick to make, easy to store, and perfect for on-the-go snacking. Whether you enjoy them before a workout or as a healthy dessert, they’re sure to keep you energized and satisfied.

Dairy-Free Caramel Apple Crisp

This dairy-free caramel apple crisp brings together the warm, comforting flavors of baked apples, a gooey caramel sauce, and a crispy oat topping. It’s the perfect dessert for fall or any time you crave a comforting, sweet treat. The combination of the caramel sauce with tender apples and a crunchy topping makes this dessert both rich and satisfying without any dairy.

Ingredients:

For the Filling:

• 6 medium apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup coconut sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract

For the Caramel Sauce:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the Topping:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 teaspoon ground cinnamon
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, toss the apple slices with lemon juice, coconut sugar, cinnamon, nutmeg, and vanilla extract. Spread the apples evenly in the prepared baking dish.
3. To make the caramel sauce, heat the coconut sugar, coconut milk, and coconut oil in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes smooth, about 5-7 minutes. Remove from heat and stir in vanilla extract and sea salt.
4. Pour the caramel sauce evenly over the apples.
5. For the topping, combine the oats, almond flour, coconut sugar, melted coconut oil, cinnamon, and salt in a bowl. Mix until everything is evenly distributed.
6. Sprinkle the topping mixture over the apples and caramel.
7. Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown and crispy.
8. Let the apple crisp cool for a few minutes before serving.

Dairy-free caramel apple crisp is a warm, indulgent dessert that combines all the flavors of fall in a single dish. The caramel sauce adds a rich sweetness that perfectly complements the tart apples, while the oat topping provides a delightful crunch. It’s a dessert that’s easy to make, comforting to eat, and sure to impress everyone at the table. Serve it with a scoop of dairy-free vanilla ice cream for an extra treat!

Dairy-Free Caramel Banana Bread

Dairy-free caramel banana bread is a decadent twist on the classic banana bread recipe. The rich, gooey caramel flavor elevates the sweetness of the ripe bananas, creating a moist and flavorful loaf that is perfect for breakfast, dessert, or as a snack. This recipe is easy to prepare and is sure to become a new favorite in your baking repertoire.

Ingredients:

For the Banana Bread:

• 3 ripe bananas, mashed
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup dairy-free caramel sauce (recipe below)

For the Caramel Sauce:

• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, mash the bananas until smooth. Add the coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. For the caramel sauce, heat the coconut sugar, coconut milk, and coconut oil in a saucepan over medium heat. Stir until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract and sea salt.
6. Drizzle half of the caramel sauce over the batter and swirl it in gently with a knife.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Once the banana bread is done, remove it from the oven and let it cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.
9. Before serving, drizzle the remaining caramel sauce over the cooled banana bread.

Dairy-free caramel banana bread is a delightful and indulgent treat that takes the traditional banana bread to a whole new level. The caramel adds a rich, buttery sweetness that complements the soft, moist texture of the bananas. It’s a perfect snack for any time of day, whether you enjoy it with a hot cup of coffee or as a sweet breakfast treat. The caramel sauce takes it from good to great, making this bread a showstopper every time.

Dairy-Free Caramel Flan

Dairy-free caramel flan is a smooth, creamy dessert that’s rich with caramel flavor and has a silky, melt-in-your-mouth texture. This classic dessert is made with coconut milk, providing a dairy-free alternative while keeping the luxurious, velvety texture. The homemade caramel sauce gives it the perfect touch of sweetness, making it an irresistible treat.

Ingredients:

For the Caramel:

• 1/2 cup coconut sugar
• 1/4 cup water

For the Flan:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• Pinch of sea salt

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a small saucepan, melt the coconut sugar and water over medium heat. Stir until the sugar has dissolved, and then allow it to simmer for 3-4 minutes, or until it turns golden brown.
3. Immediately pour the caramel into the bottom of a 9-inch round baking dish or individual ramekins, swirling to coat the bottom.
4. In a mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, eggs, and sea salt. Strain the mixture through a fine sieve into the prepared dish, over the caramel.
5. Place the baking dish in a larger pan and pour hot water into the outer pan to create a water bath (about halfway up the side of the dish).
6. Bake for 40-45 minutes, or until the flan is set but still slightly jiggly in the center.
7. Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
8. To serve, run a knife around the edges of the flan and invert it onto a plate. Drizzle the caramel sauce on top.

Dairy-free caramel flan is a silky-smooth dessert that captures the essence of the classic treat without the use of dairy. The coconut milk gives it a creamy texture that pairs beautifully with the rich caramel flavor. This dessert is perfect for special occasions or as a sweet end to a meal. It’s easy to make, but the result is nothing short of impressive—rich, decadent, and utterly delicious.

Note: More recipes are coming soon!