Easy Homemade Vegan Dulce De Leche Sauce {Gluten Free, No Refined Sugar}

April 29, 2016 52 Comments

Homemade Vegan Dulce De Leche Sauce made with Natural Unrefined Sugar. A healthy gluten free vegan alternative to your classic dulce de leche sauce. This Vegan Dulce De Leche Sauce Great on desserts, in coffee, in smoothies, and more! Easy to make and made with simple ingredients. Paleo Friendly.

Do you know what happens when you find out you can easily make Vegan Dulce de Leche Sauce with natural sweeteners? A homemade vegan dulce de leche sauce that actually taste like DULCE DE LECHE caramel? Well, I will tell you. Um, you start to make batches of it and put it on EVERYTHING!!!!

And by everything, I mean like MEXICAN CHOCOLATE Muffins. Yes, those muffins. I told you that a must, right?

And after putting this vegan dulce de leche sauce on mexican chocolate muffins, you will then add it to your coffee. Since we’re talking breakfast, let’s go ahead and add this caramel deliciousness to your overnight oatmeal smoothie, etc.

Whoa… is there such thing as too much vegan dulce leche sauce in one day? Don’t answer that.

But I am beginning to believe that coconut can solve the world’s problems. Or maybe just food allergy world problems, yes? That is unless you’re allergic to coconut, ugh… can’t we all just be healthy and enjoy all the foods? Darn… Back to coconut. Yes, life changer!

Coconut flour, coconut oil, coconut milk/cream, coconut butter, coconut flakes, coconut sugar. Real food that makes real delicious “faux” treats.

Which is how I was able to make a homemade vegan dulce de leche sauce. All the coconut ya’ll! Coconut milk combined with unrefined coconut sugar, plus a little bit of dabble of extracts, and a pinch real food based thickener.

I know what you’re thinking. Um.. Isn’t sugar bad? All sugar?

And I would have to say, not all sugar is created equal. Plus it just depends on how each person utilizes/reacts to sugar. Coconut sugar actually comes from sap of the coconut palm that has been extracted and then boiled and dehydrated. Dehydrating the sugar makes the sugar UNREFINED and higher in minerals than that of refined cane sugar. It also contains inulin, a starchy prebiotic fiber (remember prebiotic fiber is good for the gut bacteria). Source.

Coconut sugar is also “supposedly” lower on the glycemic index. It’s made up of 70 -75% sucrose versus fructose (from added sugars). Fructose (not to be confused with fruit) has been linked to our nation’s current health issues. Such as diabetes, insulin resistance, obesity, etc.

See, not all sugar is created equal. That being said, too much of a good thing, can be a bad thing, right? Like when you eat a whole jar of almond butter… in less than a day. Ya, that kind of “good” thing. I’ve never done that though. Ahem… *cough *cough.. okay maybe I have.

Haha, now. Let’s put this fabulous nutty sugar to use and make the saucy sauce already, mmm k? I think I’ve probably lost your attention but now anyway, sorry my nerdy nutrition must have been on for today.