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.
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 ...
How to make Vegan Chocolate Caramels
Before you make your chocolate covered caramels you gotta get yourself a mold. Mine looks like this:
You can pick them up from craft shops, some big grocery stores or on Amazon.
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?
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Vegan Chocolate CaramelsAuthor:
- 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.