Our gluten-free vegan caramel recipe is incredibly fast and easy to make, and so darned delicious! Not only that, but it’s incredibly versatile! It starts out as a thick sauce, but you can put it in the refrigerator and it will thicken up enough to be more like a frosting. Use it as a sauce to top some vegan ice cream, apple pie, or warm chocolate cake, or use it as a frosting or filling for cake, cookies and bars! Or just eat it with a spoon – shhhhh, we won’t tell!

But wait, there’s more! This vegan caramel also just happens to be raw. Now, before you run screaming, in case you don’t know what “raw” means in this context, it just means that none of the ingredients have been heated above 115°. Heating above that is when you start killing off some of the good nutrients in plants.

Actually we should say that it can be raw. We use raw almond butter in this recipe, but you don’t have to, you can also use almond butter that is made from roasted almonds (but we think that it tastes better with raw almonds). In fact, raw almond butter is really easy to make (and much more economical as well). Here is our recipe for making homemade raw almond butter. But, again, you can use any almond butter that you like.

Now don’t let the simplicity and ease of this recipe fool you! It is so incredibly delicious and decadent that you will want to eat it right out of the container with a spoon. And, frankly, there is no reason not to. Like we said at the beginning, we won’t tell. ;~)

By the way, this caramel is what we use in our vegan German chocolate fudge recipe.

For this recipe you will need coconut oil, almond butter, maple syrup, vanilla, and salt. See how simple?

5-Minute Vegan Caramel