Rich & gooey homemade vegan chocolate caramels. So decadent & delicious and surprisingly easy to make. Perfect as an indulgent treat or as a gift for someone special.
Chocolate Caramels
This year my husband and I will be celebrating our eighteenth wedding anniversary. I can hardly believe we have been married that long. The time has just flown by.
The last couple of years have seen some massive changes in our lives. On Valentine’s Day in 2013, we gave up everything to move halfway round the world to a place we had never been before and where we knew no-one. Everything changed. We started new jobs, met new friends and all of these changes led me to re-evaluate my lifestyle choices. I started to become aware of the cruelty in the meat and dairy industry and after a lot of research and soul-searching decided to lead a plant-based lifestyle. It was because of this that “A Virtual Vegan” was born and for that I couldn’t be more grateful.
I love to cook and that has made my vegan journey pretty easy, but despite this, there are times when being vegan makes life a little more difficult. My husband and I are both foodies and have always gifted each other yummy treats on special occasions like birthdays, Christmas and Valentine’s Day. Now when these occasions come around it’s much more difficult to go out and buy foodie gifts that don’t contain animal products. We are both chocolate lovers and although it’s pretty easy to find chocolate bars that are vegan, it is more difficult to find boxes of chocolates that you might give as a gift. They almost always contain milk, butter or cream and if by some stroke of luck you do find a box of vegan chocolates they cost a small fortune.
That is why, this year, with Valentine’s Day fast approaching, I have decided to make my own Vegan Chocolate Caramels as a gift for my husband.
We are both super busy people and with the hustle and bustle of everyday life it is so easy to start taking each other for granted. Since our journey to Canada on Valentine’s Day nearly three years ago we have been so busy building a new life that we haven’t really taken any time out for each other. This year is going to be different and it’s going to start with some rich and gooey homemade vegan caramel chocolates!
They say the way to a man’s heart is through his stomach and that is certainly the case with my husband. He loves chocolate and candy and chocolate caramels are one of his favourite things.
Today I snuck out to buy what I needed while he was out at work. I happened to already have a heart-shaped silicone candy mould which I purchased ages ago on a whim and have never used. I knew it would come in handy one day! If you don’t have a chocolate mold then you can pick them up at most kitchen supply stores. Bulk Barn has a very large selection and Walmart also sells them. As my recipe involves filling the chocolates with caramel you need to make sure they are deep enough to hold a sufficient amount so bear that in mind when you are choosing your mold.
As soon as I got home, I got to work and the resulting caramels are absolutely divine. The rich dark chocolate exteriors are filled with the most delicious, golden, soft and gooey caramel. They look seriously impressive too. My son did not believe that I made them myself. He said they looked too good and couldn’t understand how I got the caramel in the middle of them!
Just look at that……I mean who could resist that ooey-gooey caramel? It tastes as decadent as it looks. I had to try quite a few to make sure I had got the recipe just right ;O)
When you gift these to your partner and they take their first bite, they will fall in love with you all over again. Not just because they taste so delicious, but because you went to the time (which to be honest isn’t all that long but they don’t know that do they?) and effort to make them yourself.
Now if you will excuse me, I need to go off and hide these awesome Vegan Chocolate Caramels in the deepest, darkest depths of my fridge so that my husband doesn’t find them before Valentine’s Day. This will also ensure that they are out of sight and out of mind, otherwise I might end up eating testing one too many before the big day…..
Vegan Chocolate Caramels
Ingredients
- 1 chocolate mold or if you don't mind large chocolates a silicone ice cube tray would work.
- 100g | 1/2 cup coconut sugar
- 2 tablespoons water
- 2 tablespoons tahini
- 2 tablespoons coconut oil (refined or unrefined is fine)
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 300g | 2 cups vegan dark chocolate
Instructions
- Add the coconut sugar and the water to a pan.
- Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! If you need to, just swirl the pan a bit. It will take 2- 3 minutes max. Do not leave it unattended as it will burn very easily if left too long.
- Remove from the heat and add the coconut oil, tahini, salt and vanilla. Stir very well until it is all well combined. It is normal to see a few little light flecks through it. If you have trouble getting it to come together put it over a low heat again for 30 seconds or so.
- Remove from the heat and leave to cool. It will be very runny at first but will thicken up nicely as it cools. It doesn't take long.
- When the caramel is cool melt your chocolate. I melt mine in a bowl over a pan of gently simmering water.
- Pour some melted chocolate into the bottom of each mold. I used a spoon and a knife to just push the melted chocolate gently off the edge of it into the molds. You need a depth of about 3-4 mms. No need to be too exact. Just eyeball it. Remember though if it's too thin the will be very hard to remove from the mold intact.
- Once you have chocolate in each mold use the end of a knife to just push the chocolate pooled in the bottom up the sides of each mold to coat it.
- Now spoon some caramel into each mold. You need to leave room for about 2-3mm of chocolate to be poured on the top. Don't be tempted to overdo it as you'll end up with a gooey mess.
- The caramel will level itself out as you pour it in.
- Now cover the caramel with chocolate.
- Use a pallet knife or the back of a regular knife to run along the top and level everything off nicely.
- Pop the mold into the freezer. Make sure it is kept flat.
- Within 20-30 minutes they will be hard enough to turn out of the mold.
- If you only have one mold you will need to repeat the process. Your chocolate should still be melted enough to continue but if it isn't just warm it slightly again.
Recipe Notes
Store your chocolate caramels in a sealed container in the fridge, They will keep well for a couple of weeks.
If you have any caramel left it keeps well in the fridge and will turn liquid again if warmed gently.
It is great served with ice-cream, waffles , pancakes , popcorn and baked bananas.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias
Caramel is a new favorite of mine! I was never too big on it..but now…AHH yes!
I can’t imagine not being a fan of caramel! You can eat lots more now to make up for the time you went without!
Oh wow! These sound so delicious. I’m definitely going to give making these a try. #client
Thanks Cyn! Let me know what you think!
Any sub for the Tahini? Not something I would use for anything else. What does it do to the recipe?
Basically the caramel is only 3 ingredients tahini being one of them so it isn’t possible to omit it. It adds the lovely deep rich flavour and thickens it up. You could sub it for cashew or almond butter and the recipe will work but the flavour won’t be quite as good.
These are gorgeous and perfect for a vegan Valentine gift!
Thank you Kathy ?
I liked your story and Happy anniversary to you both! Chocolate looks so yummy ! I will try this and let you know!
Thank you Uma!
These look absolutely perfect for Valentine’s Day! Love that you added Tahini to them 🙂
Those are gorgeous! I love this recipe, and thanks for sharing your story. 🙂
Thanks Linda!
Would any sugar work well? I don’t want to buy something else when I already have a natural cane sugar at home.
Hi. Yes other sugar will work but it won’t give the same flavour as coconut sugar. If you have ever tasted coconut sugar you will know that it has a really rich, caramel flavour very unlike regular sugar. The finished caramels will still be good but not AS good as they would with the coconut sugar. When you melt the sugar with the water it might take a little longer than with coconut sugar so bear that in mind. Good luck and let me know how they turn out!
I love caramels! And that gooey caramel shot is literally mouthwatering.
Thank you! Quite a few had to be sacrificed to get that shot….It was hard work but someone had to do it ;0)
congratulations!!!! love caramel is general….and this vegan version sounds exceptionally delightful. i cant resist anything chocolate 😛
Thank you Dixya!
Congrats on 18 years of marriage! He must truly be a “keeper” if you make these amazing little treats for him 🙂
Thank you so much! He won’t be a “keeper” for long if he keeps eating all my chocolate! Lol
I tried making halva in December and ended up with a halva toffee instead. It was so good and this caramel reminds me of it.
I love halva!
I just tasted one of the chocolates from the freezer and it’s incredible! I made three different fillings, but now I wish I stuck to caramel. It tastes so rich and buttery when paired with chocolate. I’m happy I waited until just before Valentine’s to make them because I already dread having to ignore them the whole night 😀
You’ve made my day! Thank you for taking the time to let me know.
When I first created this recipe I lost count of the number I ate. They are so good! I can’t make them again for a while or my jeans won’t do up! I hope you manage to be good and not touch them until tomorrow! Happy Valentine’s Day :o)
These are absolutely gorgeous! What a great gift! 🙂
Thank you Sina :0)
I loved reading your story, and that is without doubt the most delicious-looking caramel I’ve ever seen!
Thanks Gin! It tastes as good as it looks :0)
Wow, these are mouthwatering to say the least! And so pretty too!
Thank you! It’s very hard to stop at 1 or 2!
Your husband sounds just like mine! Is he your chief guinea pig as well? Honestly, it’s a wonder mine isn’t the size of a house, the amount of taste-testing he does… and he still always has room for more. I have no idea where he puts it!
As soon as I saw these, I thought, “Ooh, I have a jar of caramel in the fridge, and some chocolate and tahini in the cupboard – I can make some. Oh wait, I don’t have a mould…”
…so your idea of using an ice cube tray is inspired – thank you! Guess what I’m going to be making soon? And I’ll be testing them myself, Just like you did!
Thank you so much for allowing me to share this recipe on my Perfect Vegan Valentine round-up. The post is now live if you want to check it out (an’ y’know, share it around a bit)!
http://www.yumsome.com/your-perfect-vegan-valentine-25-fantastic-plant-based-recipes/
Yes my husband is chief guinea pig too!
The good thing about using ice cube trays is they are bigger 😉.
And I have scheduled your post out to share. Thank you for including me.