Salted Caramel Mocha – Guilt-free and Dairy-free


You can add new healthy foods into your life and still enjoy a few of your old favorites made a little better. This caramel mocha is only sweetened with dates and stevia. It’s oil-free and dairy-free too!

This is the time of the year that everyone seems to try eliminating things that weren’t serving us well and adding in new things that will help us get where we want to go. I think that small steps are the key to improving your life in ways that will stay around long term. Sometimes being healthier is as simple making something you love better for you or at least to make it less bad for you!

If going on a budget was part of your goals this year then going to a big coffee chain is out of the question. A coffee like this will cost you about 5 dollars, but you can just about make 1 recipe of each sauce for that and make yourself flavored coffees for more than a week!

Both the fat-free caramel sauce and the chocolate syrup are going to shock you with just how simple and easy they are. It doesn’t hurt that you can make them thinner or thicker and even the amount of sweetness to fit you.

To make your salted caramel mocha just add a few teaspoons of each sauce to a piping hot cup of coffee. You can add in some coconut creamer or unsweetened nondairy milk to keep it sugar free. Stir well and sit back and watch the sun rise or set while you sip on your guilt-free treat!

The caramel is made with dates, vanilla and unsweetened non-dairy milk. And a pinch of salt if you want to make your nice and salty. I know it seems like it wouldn’t taste like caramel, but I promise you it does.

If you can’t see the caramel sauce recipe above you can see it here.

After you make this you will never buy bottled chocolate sauce again. It’s cheap and easy but you can also customize it with a shot of Amaretto or Grand Marnier to make after dinner mochas or the perfect vegan ice cream topping.

If you can’t see the chocolate syrup recipe above you can see it here.

Kathy Hester is the author of The Vegan Slow Cooker and Her latest book, The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.


  1. This looks incredible! I’m so happy I saw this! I love that you use dates too! I’d love to give these a try.I’m a sucker for all things chocolate. I’m not a big stevia fan but I imagine it’s not too noticeable in this chocolate sauce.

  2. You can really use any sweetener you want – it’s a really adaptable recipe. It would probably be close to 1/2 cup regular sugar. Also I find that a little agave nectar rounds out the stevia’s thin mouth-feel. I use a brand called Nu-stevia which is not bitter like some of the others.

  3. hey may i know for your Guilt-free Stevia Chocolate Syrup,did you use unsweetened cocoa powder or sweetened cocoa powder? and for stevia, how much of agave nectar can i use to susbtitute with ? :)

  4. I used unsweetened cocoa powder. I’m guessing on the agave amount, so I’d add 1/4 cup at a time and taste. Then add another 1/4 cup if needed and repeat.

  5. I’ve had mine in the fridge for 2 weeks and it’s still okay. I did loosen it up with some extra water when it got a bit too thick. Good luck making yours!

Leave a Comment.