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    Home » Recipes » Desserts

    Published: Feb 8, 2016 · Modified: Feb 6, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 21 Comments

    Vegan Chocolate Caramels

    JUMP TO RECIPE PIN
    5 from 15 votes
    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.

    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.

    vegan chocolate caramels in a heart shaped tin

    Okay, there are a few essential things I look for in my vegan chocolate caramels and they are thick chocolate and appropriate gooeyness. 

    Now just imagine thick, thick chocolate filled with vegan caramel. Not really sickly-sweet caramel but just-right, slightly nutty, soft, gooey, silky caramel that you made yourself, cause you’re clever like that.

    Now imagine that you're biting into said vegan chocolate caramels and the chocolate is cracking and the caramel is oozing out. 

    These vegan chocolate caramels just have it all. They are my Valentine ... Sorry hubs ...

    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. #shop

    How to make Vegan Chocolate Caramels

    Before you make your chocolate covered caramels you gotta get yourself a mold. Mine looks like this:

    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. #shop

    You can pick them up from craft shops, some big grocery stores or on Amazon. 

    Then:

    Step 1: Add all of the caramel ingredient to a pan and melt together. It's not fancy. You don't need thermometers or any fancy pants knowledge like with regular caramel. It's so simple! Once it's done let it cool. 

    Step 2:  Melt the chocolate and spread it around the inside of the old with a teaspoon. 

    Step 3: Add a dollop of caramel to each one.

    Step 4: Put a small amount of chocolate over the top of the caramel and spread out so it's flat. 

    Step 5: Pop in the freezer until set. 

    Done and I'm thinking that you need to make these happen for someone in your life! I mean who could resist that ooey-gooey caramel?

    Hungry for more?

    If you are enjoying Vegan Chocolate Caramels then you might also like my Caramel Chocolate Vegan Popcorn, Vegan Caramel Eggs and my Healthier Chocolate Caramel Cookie Cups. 

    Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

    Vegan Chocolate Caramels

    Author: Melanie McDonald
    5 from 15 votes
    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.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 30 minutes
    COOK TIME: 5 minutes
    TOTAL TIME: 35 minutes
    Servings: 35 small chocolates

    Ingredients
      

    • 1 chocolate mold
    • ½ cup / 100 g coconut sugar
    • 2 tablespoons water
    • 2 tablespoons tahini , or any other nut butter
    • 2 tablespoons coconut oil (refined or unrefined is fine)
    • ¼ teaspoon fine salt
    • ½ teaspoon vanilla extract
    • 2 cups / 300 g vegan dark chocolate

    RECOMMENDED EQUIPMENT

    • Silicone Chocolate Mold
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    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 light flecks through it. If you have trouble getting it to come together put it over a very 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.
    • When the caramel is cool melt your chocolate. I melt mine in a bowl over a pan of gently simmering water.
    • Spoon 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. Make sure it's quite thick so that they don't end up too fragile once set.
    • 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 some more chocolate and 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.

    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's great served with ice-cream, waffles , pancakes , popcorn and baked bananas.

    NUTRITION

    Serving: 1chocolate caramelCalories: 73kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 1mgSodium: 24mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 3IUVitamin C: 1mgCalcium: 8mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Tahira says

      June 18, 2021 at 4:27 am

      Hi can I use this caramel recipe for millionaire shortbread?

      Reply
      • Melanie McDonald says

        June 19, 2021 at 12:41 pm

        It would probably be a little too loose for holding its shape and slicing, but you could increase the coconut oil a bit so it sets up better. Maybe double it? It's hard to say without trying it though.

        Reply
    2. Millie says

      February 13, 2020 at 12:07 pm

      Could I replace the nut butter with vegan caramel? I'm excited ~ I'm about to make these today!

      Reply
      • A Virtual Vegan says

        February 13, 2020 at 12:49 pm

        I wouldn't replace the nut butter with vegan caramel as you'll just end up with runny extra sweet vegan caramel. If you've got vegan caramel just use that to fill the chocolate. This caramel recipe is super delicious though so I recommend sticking to the recipe!

        Reply
      • Sarah says

        May 25, 2020 at 1:10 pm

        My boyfriend is very excited about this recipe as he often tells me his favourite childhood sweet was chocolate caramels, the pic looks like their not chewy and he says he wants them chewy, can you recommend a method to make them chewy.
        Much appreciated
        Sarah

        Reply
        • A Virtual Vegan says

          May 25, 2020 at 1:33 pm

          The recipe will only yield a soft caramel filling. To make a chewy caramel you'd need to use a different caramel recipe. One with lots of sugar and where you boil it up to about 240 degrees F (112 to 116 degrees C). You would need a candy thermometer. I don't have any recipes like that.

          Reply
    3. Naz says

      November 30, 2017 at 7:16 am

      5 stars
      What could I use instead of tahini?

      Reply
      • A Virtual Vegan says

        November 30, 2017 at 9:33 am

        Any nut butter would work instead of the tahini.

        Reply
    4. Nic says

      January 31, 2017 at 3:29 am

      5 stars
      Truly mouthwatering!

      Reply
      • A Virtual Vegan says

        January 31, 2017 at 10:39 am

        Thank you!

        Reply
    5. Sina says

      February 15, 2016 at 1:14 am

      5 stars
      These are so amazing. I made them as a gift and then ate them all!!! Oooops.

      Reply
    6. Natasha says

      February 13, 2016 at 8:35 am

      5 stars
      Just made them again for the third time. We love them!

      Reply
      • Natasha says

        February 13, 2016 at 11:46 am

        5 stars
        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 :D

        Reply
        • A Virtual Vegan says

          February 13, 2016 at 12:42 pm

          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)

          Reply
    7. Sophia says

      February 11, 2016 at 9:17 pm

      5 stars
      My kid made them and love them.

      Reply
    8. Kales says

      February 11, 2016 at 1:55 pm

      Would any sugar work well? I don't want to buy something else when I already have a natural cane sugar at home.

      Reply
      • A Virtual Vegan says

        February 11, 2016 at 1:59 pm

        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!

        Reply
    9. Linda says

      February 11, 2016 at 5:53 am

      5 stars
      I love this recipe!

      Reply
    10. Kathy says

      February 10, 2016 at 4:18 pm

      5 stars
      Incredibly good!

      Reply
    11. Dee Fedor says

      February 10, 2016 at 8:03 am

      Any sub for the Tahini? Not something I would use for anything else. What does it do to the recipe?

      Reply
      • A Virtual Vegan says

        February 10, 2016 at 8:08 am

        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.

        Reply

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