Vegan Chocolate Covered Caramels

February 24, 2018

Vegan Chocolate Covered Caramels

39 Comments

Vegan Chocolate Covered Caramels

Soft and chewy, melt-in-your-mouth caramel that’s dipped in chocolate and sprinkled with sea salt. These Vegan Chocolate Covered Caramels are so delicious you’d never know they were dairy free!

What is caramel exactly?

Caramel (or Carmelo, as the Spanish would say) is a color, a texture, and of course a sweet treat.  At its primitive state, caramel is simply sugar that is heated until it begins to “caramelize”.  Different recipes call for different ingredients to be added in to this process, like milk, cream, or butter.

 

It sounds simple, right?

Well, it’s a little more complicated than it might seem.  You see, different types of caramel will be created at different cooking temperatures.  When heated between 320 and 350 degrees Fahrenheit, caramel will have a straw or light brown color and can easily be drizzled onto your favorite treats.  Heated to no more than 380 degrees F, caramel’s color will deepen and become firmer when cooled.  Often times this is when other ingredients like cream or butter are added in to slow the browning of the sugar and create an opaqueness to the caramel, typical in caramel candies.  If you keep cooking it until 410 degrees F, the caramel will become very dark and hard and goes by the names black caramel or baker’s caramel.  This is used to color other foods like soda!

I’m a novice chef.  Making caramel seems out of me league.

If I’ve made you a little nervous with all of caramel’s heating delicacies, don’t sweat it!  I’ve changed up my recipe, which will make the heating process a little easier.

Since I’ve made these Chocolate Covered Caramels vegan, we’ll be using coconut sugar and agave syrup as the sweeteners and coconut oil and condensed coconut milk for the added liquids.  Once heated all together and boiling, these ingredients simply need to be stirred continuously for 10 minutes over medium heat.  Good time to bring your ipad into the kitchen and catch up on your favorite Netflix show while you do some stirring.

Why vegan?

There are many reasons why someone would eat vegan food.  I am personally not a vegan myself, but like many others out there, dairy products and my body do not get along.  So I’ve set out on a quest to make many of the most popular and scrumptious goodies – but without the stuff that doesn’t sit right with my body.

In my Vegan Chocolate Covered Caramels, there are no refined sugars, no dairy, (no gluten or soy either) and yes…there is still chocolate!  I love using Enjoy Life Foods vegan dark chocolate chips.  Tastes like the real thing, people!

Whether you’re a novice or a professional chef, rest easy that you can make these caramels without too much fuss.  If you got curious kids, invite them to help; they’ll LOVE to dunk the caramels in the chocolate, just like you will 🙂

Specialty Ingredients for this Recipe:

Vegan Chocolate Covered Caramels

NOTE: If you can’t find sweetened condensed coconut milk in a store near you, here’s a recipe to make your own: Homemade Vegan Sweetened Condensed Coconut Milk.

4 from 4 votes
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Vegan Chocolate Covered Caramels

Vegan | Gluten-Free
Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the Caramel:

  • Coconut oil spray
  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 1/2 cup agave syrup
  • 2/3 cup (7 ounces) sweetened condensed coconut milk* I like Nature's Charm
  • 1 teaspoon vanilla extract

For Chocolate Coating:

  • 2 and 1/2 cups vegan chocolate chips** I like Enjoy Life Foods dark chocolate chips
  • 1 Tablespoon coconut oil
  • Course pink sea salt for garnish

Instructions

For the caramel:

  1. Line an 8x8 baking dish with parchment paper and spray with coconut oil.

  2. Place coconut oil, coconut sugar, agave and condensed coconut milk in a saucepan and bring to a boil. Reduce heat to medium and stir constantly with a whisk for exactly 10 minutes.

  3. Add the vanilla and simmer for about 30 seconds more. Pour into lined baking dish and let cool by placing in the fridge for about 60 minutes.

  4. Once firm, remove from the fridge and from the baking dish.  Carefully cut  the caramel into squares.  To make this easier, spray your knife with coconut oil before cutting.  Place each caramel on a cookie sheet lined with parchment paper.  Place the cookie sheet into the freezer while melting your chocolate.

For the chocolate:

  1. Melt chocolate chips and coconut oil together either in a double boiler or in the microwave at 30 second intervals until smooth and creamy. The trick to melting chocolate is making sure not a singe drop of water gets in!
  2. Once chocolate is melted, remove cookie sheet from freezer and place one caramel square at a time in chocolate and place back on cookie sheet.  (I like to use 2 forks to place each caramel in the chocolate, swirl it around, then use one fork to scrape off excess chocolate.)  Sprinkle the top with course pink sea salt. Continue until all the chocolate has been used.

Recipe Notes

*I like Nature's Charm Sweetened Condensed Coconut Milk.  But if you can’t find sweetened condensed coconut milk in a store near you, here’s a recipe to make your own: Homemade Vegan Sweetened Condensed Coconut Milk.
**I prefer Enjoy Life Dark Chocolate Chips for the chocolate coating.

Did You Make It?

If you make this recipe, please let us know!  We love seeing your creations and hearing about how your recipes turned out.  Tag us with your photos on Instagram @naturaltastychef, #naturaltastychef or on Facebook: Alison Charbonneau, Natural Tasty Chef!

 

Thinking of going vegan or gluten-free and not sure where to start? Check out our One Week Vegan + Gluten-Free Meal Plan, complete with recipes and grocery lists!

 

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Ashley

These looks heavenly, perfect for special occasions. ❤️

Jill

When you say 1/2 cup coconut oil is that in solid form or melted? Also can you just use regular coconut milk?

Cristina Warseck

Is there a substitute for the Agave? thanks!

Cristina Warseck

I just made these and they are BY FAR the most amazing caramels I have ever had. Hubby says the same! Thank you so much for this amazing recipe. I used maple syrup instead of the agave.

Christine McCombs

Do these have to be kept cold? Thanks

Cassandra

Do you think this caramel could be used for caramel apples, somehow?

Karen

Can you pour the caramel in a truffle mold to make different shapes?

Abby

1 star
These didn’t work for me at all. The caramel wouldn’t thicken. Should I try cooking the caramel with a candy thermometer? When I’ve cooked honey caramels I had to cook them to 250 degrees, just over soft ball point.

Taylor

Would coconut cream work instead of condensed coconut milk?? I can’t find any in my area!

Heather

5 stars
These are delish!

Taylor

Hi Alison, these look awesome! I accidentally used Coconut Milk instead of condensed coconut milk, and they did not hard after an hour in the fridge. Any idea how to save this batch? I appreciate the help!

[…] the show, not just another ingredient you add to a desert, make these chocolate covered caramels by Natural Tasty Chef! They have a strong caramel flavor and the chocolate is only the cherry on top! Oh, did we mention […]

[…] love using sweetened condensed coconut milk. It’s in our Easy, Vegan No-Fail Chocolate Fudge, Vegan Chocolate Covered Caramels, Vegan and Gluten-Free Twix Bars, Easy, Vegan Mounds Bars, and of our churned Vegan Ice Creams […]

Hannah

Instead of condensed coconut milk could I use the solid layer of a canned coconut milk?

[…] you like this recipe, you may also like our Vegan Chocolate Covered Caramels and our Vegan and Gluten-Free Twix […]

Vlada

Can you use other sugars, like cane, for this recipe?

Jake

They came out great. Substituted regular sugar for the cocunut sugar and worked great. A cookie cooling rack for the chocolates helps them come out better

Rachel

Hi Alison! I made these yesterday (subbed maple syrup and used regular condensed milk and regular baking chocolate) and they came out amazing! My kids tried this morning and they are a winner for all. This will be my go-to caramel recipe moving forward and now I am dreaming of homemade twix bars, etc. I am hoping the coconut oil in this recipe helps to keep things moving in my littles ones’ systems, if you know what I mean. Is coconut oil known to help with constipation? That is always something I am watching for with my kids. Thanks for… Read more »

[…] the show, not just another ingredient you add to a desert, make these chocolate covered caramels by Natural Tasty Chef! They have a strong caramel flavor and the chocolate is only the cherry on top! Oh, did we mention […]


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