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    Home » Recipes » Sauce & Frosting

    Dulce de Leche

    Published: Nov 19, 2015 · Modified: Jul 16, 2022 by Audrey · This post may contain affiliate links · 68 Comments

    Jump to Recipe

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    Hola, bom dia, ...and howdy :) I wanted to share another pantry staple in many cuisines around the world and a personal childhood favorite -- dulce de leche. Except, my version is, per usual, a little unconventional (but hey, what did you expect?! ;) )...

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    If you've seen my condensed milk recipe from the other day, you'll know that dulce de leche is one of the few "homemade desserts" I grew up with -- mom's specialty (aka put a can of condensed milk in hot water and let it cook up until it turns into caramel)(aka baking & dessert-making were not her forte...)(aka still always loved her dulce de leche!).

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    To this day, it's something I absolutely adore. And it's one of those things I always crave when I walk by the ice cream or jam section at the store. I don't know why I sometimes even pick up the jar and look at the ingredients, as though expecting to find something in there other than milk and sugar... (can't tell you how many times I've done that! It feels like there's really no room for disappointment... but it's still always a tad sad returning that jar to the shelf...).

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    I used to make my own from coconut milk & sucanat, but lately I just haven't been feeling like stirring a pot... So it's been a long time since this sweet caramely concoction and I had a date. Recently I've been inspired to make a few desserts involving it, and wanted to figure out a better and quicker way to make it: enter this raw, dairy-free & refined sugar-free dulce de leche. BIG WIN. The word addictive doesn't even cut it!

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    Maybe irresistible describes it best... What's better than creamy, spreadable, soft, and gooey caramel...? Just a few simple ingredients and a blender, and you'll have yourself a jiffy, spiffy caramel spread in no time. And I love this version about a billion times better than my older recipe.

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    Don't know what to do with dulce de leche? (Really?) How about eat it with a spoon (bad idea -- hide all spoons. It's dangerous!). Spreading it on toast might be a better way to go (portion control... ;) ). Drizzle it over your nice cream (the best!). Add it to your coffee and smoothies. Make a billion and one desserts with it (coming soon...). Or maybe eat it with a spoon... it's not a bad option after all -- I grew up doing it and I'm doing just fine, ya know ;) . Warning though -- this stuff is super sweet!

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    But seriously, stock up on the ingredients, and maybe even get a head start on it because... then you'll be able to make things like this with it...

    alfajores with raw dulce de leche

    Did I convince you? I'll try to share the recipe for these alfajores soon, but no harm in making a few trial run batches in the meantime, right?... You know, just to get familiar with the recipe... ;) UPDATE: alfajores recipe can be found here.

    Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}

    One thing to know about this recipe is that it keeps "condensing" / "cooking" itself... Yep, that's what I said. Weird, huh? What I mean by that is that it alters (ages?) for the better. When you first make it, it's very creamy and lighter-colored.  As it sits and settles it begins to slightly change and darken into a somehow smoother and more condensed-looking and tasting dulce de leche. The photo above is from when I first made it. The photo of the alfajores is from day three -- see how it darkened and thickened? It's the perfect consistency at that point for fillings. So the lesson is -- this is a good sauce to make in advance for recipes like that because it only gets better as it "ages"... Store at room temp by the way. And if you want it to be a bit firmer, refrigerate.

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    Dulce de Leche

    Instant Dulce de Leche {Raw, Dairy-Free, & Refined Sugar-Free}
    Print Recipe

    ★★★★★

    5 from 7 reviews

    A creamy, spreadable raw dulce de leche recipe that can be used anywhere you need gooey vegan caramel. Refined sugar-free.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: just over 3 cups
    • Category: Sauces
    • Method: No-Bake
    • Cuisine: Dessert

    Ingredients

    • 1½ cups medjool dates, pitted (regular dates work fine too if using a power blender, otherwise pre-soak first)
    • 1¼ cups agave (or liquid sweetener of your choice, like maple syrup, coconut nectar, etc.)
    • ¼ cup coconut butter (also known as coconut manna)
    • ¼ cup cashew butter
    • ½ tbsp pure vanilla extract
    • 1 tbsp lemon juice
    • ¼ cup warm water
    • 2 tbsp carob powder
    • 1 tsp unsulphured blackstrap molasses
    • ¼ tsp salt (or more if you like salted caramel)

    Instructions

    1. Blend all ingredients together for a few minutes until smooth. Thin out with a bit of water if using as a drizzle. Enjoy!

    Notes

    Store at room temperature for a few days, or in the fridge for several weeks. If storing in the fridge the mixture will solidify a bit and will need to be re-warmed / brought back to room temp before use.

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    Reader Interactions

    Comments

    1. Sabrina says

      February 14, 2021 at 2:27 pm

      Hi Audrey,

      Could I replace the coconut butter for more cashew butter?

      Reply
      • Audrey says

        February 18, 2021 at 3:55 pm

        Hi Sabrina, yes you can. It'll change the flavor and consistency a little, but should still be pretty tasty.

        Reply
    2. Pamela says

      July 17, 2020 at 2:38 am

      Thank you for this wonderful recipe. I made a slightly altered version yesterday and it's delicious. Going to use it in a vegan banoffee pie. I didn't have carob/molasses so created the caramel flavour by using a sugar syrup made with very dark demerara sugar. My recipe...

      1 1/2 CUPS DATE FLESH (SOAKED IN WATER OVERNIGHT)
      1/2 CUP CASHEWS (SOAKED IN WATER OVERNIGHT)
      1/4 CUP COCONUT BUTTER
      1/4 CUP COCONUT OIL
      1 1/4 CUPS VERY DARK DEMERARA SUGAR
      1/4 CUP WATER
      VANILLA
      SALT TO TASTE
      MORE WATER AS REQUIRED

      PUT SUGAR AND 1/4 CUP WATER IN A PAN AND HEAT UNTIL SUGAR DISSOLVES

      PUT EVERYTHING IN THE BLENDER AND ADD 1/2 CUP WARM WATER

      BLEND TO THE CONSISTENCY OF DULCE DE LECHE...ADDING MORE WATER AS NECESSARY

      Think I might add a dash of rum next time ;-)

      Reply
      • Audrey says

        July 27, 2020 at 8:37 pm

        That sounds wonderful, Pamela -- touch of rum included ;) . Thanks so much for sharing. I'm glad this recipe inspired you to make something delish!

        Reply
    3. Maria says

      May 21, 2020 at 11:30 pm

      Hi Audrey!
      That looks amazing. I really wanna try it.
      I could only find blackstrap molasses in the supermarket but it isn’t unsulphured. Can I use it anyway?
      Thank you!

      Reply
      • Audrey says

        July 27, 2020 at 8:36 pm

        Hi Maria, yes you can use regular molasses for sure. Some people (myself included) are a bit sensitive to sulphured foods, hence why I prefer unsulphured molasses. But either kind would work well here.

        Reply
    4. Audrey Howell says

      September 23, 2019 at 7:43 pm

      Can it ne used to make banofee pie?

      Reply
      • Audrey says

        September 24, 2019 at 3:53 pm

        Hi Audrey, yes, for sure. For a firmer consistency, you can add a a bit of de-scented coconut oil (like 2 tbsp) and refrigerate before serving.

        Reply
    5. HAlise says

      April 05, 2019 at 11:33 pm

      Can cacao be substituted for the carob powder?

      Reply
      • Audrey says

        September 24, 2019 at 4:12 pm

        Hi Halise. Functionally yes, but you'll miss out on some of the "caramel" flavor which is added here with the carob. The cacao powder will add color and a bit of depth, but I recommend using carob for best flavor.

        Reply
    6. Hang says

      January 11, 2019 at 3:18 pm

      Hey Audrey! I cannot eat dates or any other dry fruit.. Was wondering if I could use something else- for example rice syrup and coconut oil?

      Reply
      • Audrey says

        September 24, 2019 at 4:10 pm

        Hi Hang, you might find the older dulce de leche recipe on the blog a better fit then, since the dates are pretty central to the texture in this non-cooking recipe.

        Reply
    7. Janet says

      November 20, 2018 at 3:33 am

      How long can this last unrefrigerated? If I wanted to mail them as gifts? Excited to try it! Thank you!

      Reply
      • Audrey says

        September 24, 2019 at 4:09 pm

        Hi Janet, I've only tried storing it at room temperature for a few days with no spoilage. I suspect it might last a week or so (possibly longer, but I haven't tried). Refrigerated it will last for weeks.

        Reply
    8. Julieta Arias says

      October 12, 2018 at 11:23 pm

      I need to try this ASAP. I'm Argentinean and love dulce de leche and been trying to find a non diary version for a long time. Do you think it will work with date syrup?

      Reply
      • Audrey says

        October 13, 2018 at 12:47 am

        Hi Julieta. I think it will definitely work. Each liquid sweetener will of course add its own flavor, and produce a color and slight taste and sweetness level variation, so it's just something to keep in mind. I used agave (even though it's not my favorite sweetener overall) here because I found it came closest to a dulce de leche in flavor. Maple syrup would be my second choice. But date syrup or coconut syrup, etc. should work great too.

        Reply
    9. Alexandra says

      April 20, 2018 at 7:03 pm

      Hello!!! Would this dulce de leche work well inside hot churros like Brazilian style or do you think it will become too watery?

      Thanks !!

      Reply
      • Audrey says

        April 29, 2018 at 8:01 pm

        Hi Alexandra -- it should work well. I don't think it'll turn watery. If you give it a try, would love to hear how you go.

        Reply
    10. Carolina Pafundi says

      January 20, 2018 at 8:14 am

      Estou realente encantada com essa receita, farei hoje mesmo😊
      Será possível usar como recheio de bolo?

      ★★★★★

      Reply
      • Audrey says

        January 31, 2018 at 12:35 am

        Hi Carolina -- yes, it works as a lovely cake filling :) Enjoy!

        Reply
    11. Azita says

      October 28, 2017 at 4:16 pm

      Hello, Audrey! I wanted to let you know that I had made your sheet cake for my 7 year old's birthday and it was beyond a hit. So grateful for your understanding of food and how to make lovely recipes. I was wondering - could I use this dulce de leche sauce to make candied apples? Will it work?

      Reply
      • Audrey says

        November 23, 2017 at 2:01 am

        Hi Azita. Thanks so much for your kind comment. I'm so happy the cake worked well for your little one :)

        This recipe would make a good dip for apples, but it won't make a good solid coating as it's a softer caramel. What you could try instead is making a more true caramel mixture -- something like the caramelized sugar part of this recipe: https://www.unconventionalbaker.com/coconut-sugar-peanut-brittle/ or this one: https://www.unconventionalbaker.com/candied-maple-pecans-refined-sugar-free-recipe/ (without the nuts of course). So you can make the caramel and then quickly dip the apples in it and let them set. Just a note you have to work with that type of caramel fairly quickly as otherwise it will harden in the pot...

        Reply
    12. HannaH says

      June 26, 2017 at 1:26 pm

      This looks like a killer recipe!! Must taste great... given that it is sugar-free, I'm ready to roll up my sleeves and entre the kitchen!! lol
      Thanks

      Reply
      • Audrey says

        November 23, 2017 at 1:55 am

        Enjoy it, Hanna :)

        Reply
    13. Maja says

      June 18, 2017 at 9:20 am

      What would be best to sub the cashew butter with to make it nut free?

      Reply
      • Audrey says

        November 23, 2017 at 1:55 am

        Hi Maja -- the closest thing I could think of is sunflower seed butter. It's a good one-to-one substitute, though it will add a new flavor to the mixture since sunflower seed butter has a bit of a stronger taste. Or alternatively you can also try replacing it with more coconut butter (the nut butter adds more creaminess).

        Reply
    14. Belén says

      December 17, 2016 at 12:46 pm

      I think this would be a great christmas gift! A question, where did you know Dulce de Leche? I'm from Chile and Dulce de Leche it's very common here, though here it's more thick than in Argentina and we call it "manjar". And it's basically milk and sugar too. I'm curious hah thank you for this recipe!

      Reply
      • Audrey says

        December 17, 2016 at 1:16 pm

        Hi Belén. I know, I heard it's very common in Argentina. I grew up eating it. It's pretty much the only "dessert" my mom ever made ? (I talked about it a bit more on the sweetened condensed milk recipe page here). I agree though -- it makes a wonderful gift. Happy holidays!

        Reply
    15. Phoebe says

      November 20, 2016 at 4:22 pm

      I was wondering if this freezes well? I planned to make a half batch, then forgot. Thanks.

      ★★★★★

      Reply
      • Audrey says

        November 21, 2016 at 3:41 am

        Hi Phoebe -- yes, it does actually :) So feel free to freeze. It'll also keep well in the fridge for a few weeks.

        Reply
    16. Laura Perez says

      September 03, 2016 at 12:50 am

      I'd like to try this in my ice cream....have you tried freezing it? I've made vegan caramel and it's great but wondered how this would work folded into ice cream. Thx!

      ★★★★★

      Reply
      • Audrey says

        September 04, 2016 at 2:37 am

        It's great -- I've made ice cream and frozen cheesecakes with it and it works really well.

        Reply
    17. Stef says

      July 03, 2016 at 5:33 pm

      Super beautiful pictures! One question - is it possible to substitute the molasses by something else? It is not a common product in Europe. Also I understand this is a byproduct from making sugar? Would maybe maple syrup do the job? Thank you!

      Reply
      • Audrey says

        July 04, 2016 at 7:11 pm

        Hi Stef, the molasses ads a particular flavor. You can definitely substitute it out with another sweetener, but the flavor will change slightly. Although molasses is a byproduct it is incredibly rich in minerals and packs a lot of health benefits with no draw-backs (apart from the un-organic kind that is made with sulphites). You only need a touch of it to add a lot of flavor in a recipe -- sort of a "malty" taste is the best way I can describe it. If you're interested, a few people mentioned where they find molasses in Europe in the comments on this raw tiramisu recipe.

        Reply
    18. Jodi says

      March 28, 2016 at 7:47 pm

      This recipe is truly amazing. My husband is argentinian and it drives me nuts when he gives our 2 year old refined sugars because they are nostalgic for him. Dulce de leche is delicious but the ingredients are not so.....this has the whole family happy! We're putting it in her birthday cake too!

      ★★★★★

      Reply
      • Audrey says

        March 28, 2016 at 7:54 pm

        Aw, I'm so happy to hear that, Jodi! Thank you so much for sharing :) Enjoy it!

        Reply
    19. jill says

      January 30, 2016 at 12:44 am

      would it also work to use cacao rather than carob? or leave out? thanks

      Reply
      • Audrey says

        January 30, 2016 at 1:33 am

        Hi Jill, it will work with the cacao, but carob gives it a more caramel-like flavor. Aside from that slight taste difference, it will still work and I would add the cacao rather than just leave the carob out altogether. It'll be delicious either way.

        Reply
    20. Kristen @ The Endless Meal says

      December 27, 2015 at 3:39 pm

      I can't believe you've made dulce de leche that is actually healthy. You are BRILLIANT!

      ★★★★★

      Reply
      • Audrey says

        January 12, 2016 at 1:41 am

        Thanks Kristen! I was just looking at your cauliflower alfredo recipe -- looks like we're both on the "get the dairy out of the sauce mission" ;) ♥

        Reply
    21. Steph @ Steph in Thyme says

      November 23, 2015 at 11:44 pm

      I never would've thought to make this from scratch. So simple! And I have almost all of the ingredients already. Yum!

      ★★★★★

      Reply
      • Audrey says

        January 12, 2016 at 1:40 am

        Thanks Steph. Sometimes simple is best :)

        Reply
    22. Kat from curlsnchard.com says

      November 23, 2015 at 1:28 pm

      Oh Audrey, this sounds so so tempting. I don't allow myself to go shopping for new grocery items that are more on the pricier side right now, so I (un)fortunately don't have everything for this crazy delicious sounding dulce de leche at home right now...otherwise I know who would take out the blender right now... :D

      Reply
      • Audrey says

        January 12, 2016 at 1:40 am

        Hehe -- no worries, Kat. Luckily you've got YEARS ahead to give dulce de leche a go :)

        Reply
    23. Gin says

      November 23, 2015 at 12:15 pm

      I love that this is something you have fond memories of. I agree, hide all the spoons when this stuff's in the kitchen! I'm thinking of making some gingerbread soon, and I think this will be the perfect topping.

      ★★★★★

      Reply
      • Audrey says

        January 12, 2016 at 1:39 am

        Oh, this for a gingerbread topping sounds delicious! Now you got me thinking...

        Reply
    24. Jenn says

      November 23, 2015 at 10:11 am

      Those cookies look delicious, but I think I will just drizzle this straight into my mouth!!

      Reply
      • Audrey says

        January 12, 2016 at 1:38 am

        Bahahaha... Spoon & jar in pj's is another way to enjoy it ;)

        Reply
    25. Vanessa @VeganFamilyRecipes.com says

      November 23, 2015 at 6:33 am

      Oh yep, you've definitely got me convinced! This dulce de leche looks unreal! I can't believe it's vegan! Side note: The spoons in your pictures are so pretty and rustic looking! Lovely photography :)

      Reply
      • Audrey says

        January 12, 2016 at 1:37 am

        Thanks so much, Vanessa! I visit this little thrift store on occasion and they have the best vintage tableware -- these spoons are one of my favorite things to have come from there ♥

        Reply
    26. Kristina says

      November 22, 2015 at 5:45 pm

      BEAUTIFUL photos - this sounds incredible! I'll take a dozen alfajores, please! :)

      Reply
      • Audrey says

        January 12, 2016 at 1:36 am

        I'll trade you a dozen alfajores for a snickerdoodle smoothie!

        Reply
    27. Howie Fox says

      November 22, 2015 at 4:28 pm

      Oh dear!! This looks like the best dulce de leche ever :D
      Execpt that this version is way more advanced!! Love it

      Reply
      • Audrey says

        January 12, 2016 at 1:35 am

        Thanks Howie! Advanced you say? -- I like the way you see things sometimes ;)

        Reply
    28. Sophia @Veggies Don't Bite says

      November 21, 2015 at 3:16 pm

      This looks so darn amazing! I could drink that jar. That's okay right? And your pictures are beautiful as always.

      Reply
      • Audrey says

        November 21, 2015 at 9:55 pm

        Hehe -- might go better on your pumpkin pie instead ;)

        Reply
    29. Vicky @ Avocdo Pesto says

      November 21, 2015 at 1:25 pm

      I too grew up with my mom plopping a can of condensed milk into a pot to cook into the most awesome caramelly dulce de leche but now that I'm eating dairy free that is no longer an option so i LOVE this recipe and cannot wait to try it! Never had carob powder before so got to find that somewhere!

      Reply
      • Audrey says

        November 21, 2015 at 9:58 pm

        Awesome, Vicky! Carob powder is usually easy to find in health food shops or the baking section in many grocery stores. I love using it in caramel-flavored desserts, or as a cacao substitute on occasion -- it has a very unique flavor that makes really nice chocolatey / caramely treats. Hope you find some to play around with.

        Reply
    30. Linda @ Veganosity says

      November 21, 2015 at 1:15 pm

      Genius! This looks so decadent, Audrey. And I love your condensed milk recipe. Thanks so much!

      Reply
      • Audrey says

        November 21, 2015 at 9:55 pm

        Thanks very much, Linda! <3

        Reply
    31. Brianna @Flippin' Delicious says

      November 20, 2015 at 2:43 pm

      This is ingenious! So creative, and many will be able to enjoy their favorites substituting this recipe.

      Reply
      • Audrey says

        November 20, 2015 at 3:56 pm

        Thanks Brianna -- yes, I hope many can enjoy it. I'm certainly happy to have dulce de leche back on the table :)

        Reply
    32. The Vegan 8 says

      November 20, 2015 at 1:44 pm

      Looks like straight heaven in a jar! So creamy and rich!
      I would put this on everything! I love homemade caramels and syrups, they are so much better than storebought AND so easy to make!! I make a coconut butter caramel that literally takes 3 mins and it's so good!

      Reply
      • Audrey says

        November 20, 2015 at 3:55 pm

        Oh, yes, one can never have too much caramel :P I love homemade caramel sauces a lot too. I usually make a very simplified cashew butter one as well. But this one tastes just like real dulce -- worth the few extra add-ins :)

        Reply
    33. Maria Koutsogiannis (foodbymaria) says

      November 20, 2015 at 1:19 am

      This looks amazing Audrey! I am going to try my best to round up the ingredients thatI don't have and make it sometime next week! i will definitely tag you in it when I make it my love! yay

      Reply
      • Audrey says

        November 20, 2015 at 3:54 pm

        Awesome, thanks so much Maria :) Enjoy it!

        Reply
    34. Rebecca @ Strength and Sunshine says

      November 19, 2015 at 8:57 pm

      O perfect!!! The first vegan one I've seen (that I remember)! Now I'm all set ;)

      Reply
      • Audrey says

        November 20, 2015 at 3:54 pm

        Thanks Rebecca :) I have an older version too, so def not the first dairy-free version for me, but this one nailed it! <3

        Reply

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