Vegan caramello chocolates

Vegan caramello chocolates

 Ever since I lived in Melbourne I have been obsessed with vegan caramel. I’ve made caramel filled easter eggs, caramel slice, caramel layered mousse. I have experimented with many recipes. Most focus on using a lot of dates but I find this a bit sickly sweet. So whilst perfecting my own recipe I have focused more on the tahini for flavour. 


I have written 125-200g of chocolate for the recipe. This is because it will really depend on the moulds you are using. If you make mostly small shapes like the hearts you will probably need more and if you mostly make bars you will most likely need less. For the 16 hearts and the 4 bars I think I used roughly 150g. I purchased my moulds from Spotlight a few years ago. They also have foil wrappers you can purchase so you could individually wrap if you wanted to gift them. I used a nutribullet to make the caramel as it’s not a huge amount. 



VEGAN CARAMELLO CHOCOLATES

Makes 16 hearts, 4 bars


Special equipment:

Chocolate moulds

Small pot 

Heatproof bowl

Food processor 


Ingredients

Chocolate:

125g-200g dark chocolate, roughly chopped  

1 tbsp coconut oil 


Caramel:

4 medjool dates, pitted

2 tbsp water (can use the water from the dates)

1 tbsp coconut butter (could sub for coconut oil)

1 tbsp nut butter (almond/cashew/macadamia)

1 tbsp maple syrup 

½ tbsp lemon juice

⅓ cup tahini 

Pinch of salt 


Method 

  1. Place dates into a small bowl. Cover with boiling water. Leave for 5-10 minutes.
  2. Fill the pot with an inch of water. Bring to the boil. Place the heatproof bowl over the pot. Make sure the bowl is not touching the water. Reduce the heat to a low temperature so it can slowly simmer. Add the dark chocolate and coconut oil into the bowl. Stir every few minutes until melted. 
  3. Drain the water from the dates, reserving 2 tablespoons. Place the water and dates into the food processor. Add remaining caramel ingredients. Blend on high until smooth. You may need to stop and scrape down the sides, then continue blending. 
  4. Place the chocolate moulds on a flat surface. Remove the bowl of melted chocolate from the pot. Using a teaspoon drop half of a teaspoon of melted chocolate at a time into each mould. Use the back of the spoon to push the chocolate around, coating the entire surface in a thin layer. Repeat until all the moulds are coated. Place the tray into the freezer to set it quickly, roughly 5 minutes.
  5. Remove the tray from the freezer. Using a teaspoon, fill each mould with caramel.  
  6. Gently drizzle chocolate over the caramel. Using the back of the spoon or a cake scraper flatten the chocolate out so it encloses the caramel filling. 
  7. If you are really keen to eat these straight away, pop back into the freezer for 10 minutes. If you have time to wait, place into the fridge for half an hour to set. 
  8. Gently press on the back of the moulds and lightly twist the tray in different directions to pop out your completed chocolates. 
  9. Enjoy! :)