Vegan Chocolate Caramels
Author:Rich & gooey homemade vegan chocolate caramels. So decadent, delicious, just 6 ingredients, and surprisingly easy to make. Perfect as a treat or gift for someone special!
Ingredients
- ½ cup (100 grams) dark brown or coconut sugar
- 2 tablespoons water
- 2 tablespoons tahini or nut butter
- 2 tablespoons coconut oil , or vegan butter
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 cups (300 grams) dairy-free chocolate chips , or the same quantity from bars
INSTRUCTIONS
- Add the sugar and water to a small pan. Place over a medium heat and cook until the sugar has completely dissolved and is just starting to bubble. Swirl the pan a bit if needed. 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 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 the chocolate either in a mixing bowl over a pan of gently simmering water, or very gently in a microwave.
- Spoon some melted chocolate into the bottom of each mold and use a teaspoon to spread it around the bottom and up the sides. You need a depth of about 3 mms on the bottom so they are strong enough to remove when set. No need to be too exact. Just eyeball it.
- Leave the chocolate for a couple of minutes, then spoon some caramel into each mold. You need to leave room for about 2-3mm of chocolate to be poured on the top.
- 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. I put mine on a baking tray. Within 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 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: 3gSodium: 24mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 3IUVitamin C: 1mgCalcium: 8mgIron: 1mg