Vegan Caramels
These rich and decadent vegan caramels are made with wholesome ingredients, offering a delightful treat that's completely plant-based.
Indulge in the sweetness of these Vegan Caramels, crafted with whole food and plant-based ingredients.
Perfect for satisfying your sweet tooth, these caramels are not only delicious but also guilt-free!
Whether you're looking for a treat for yourself or a homemade gift for a loved one, this recipe is sure to impress.
Explore more vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Medjool dates are essential for the caramel's sweetness and texture. If you're looking for a quick option, you can use store-bought date paste, but the fresh dates provide the best flavor. Coconut cream is crucial for creaminess; make sure to chill a can of full-fat coconut milk to separate the cream from the liquid.
Tips & Notes
- •Make sure to stir continuously when cooking to prevent burning.
- •For a fun twist, add a pinch of cinnamon or nutmeg to the mixture for extra flavor.
Recipe Variations
- •Add chopped nuts or dried fruit for a chewy texture.
- •Substitute the almond flour with oat flour for a gluten-free option.
Storage & Freezing
Store the caramels in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months. Allow to thaw in the fridge before enjoying.
Frequently Asked Questions
Can I use other sweeteners instead of maple syrup?
Yes, you can use agave syrup or brown rice syrup as alternatives, but they may slightly alter the flavor.
How should I store these caramels?
Store the caramels in an airtight container in the refrigerator for up to two weeks.
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These rich and decadent vegan caramels are made with wholesome ingredients, offering a delightful treat that's completely plant-based.
Ingredients
Instructions
- 1
Prepare an 8x8 inch baking dish by lining it with parchment paper, leaving some overhang for easy removal.
- 2
In a medium saucepan over low heat, combine the coconut cream, maple syrup, coconut sugar, and sea salt.
- 3
Stir the mixture continuously until the coconut sugar is dissolved and the mixture is smooth, about 5 minutes.
- 4
Add the chopped Medjool dates and vanilla extract to the saucepan, stirring until well combined.
- 5
Increase the heat to medium and continue to cook for about 15-20 minutes, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pan.
- 6
If using, add the almond flour and mix well until fully incorporated.
- 7
Pour the caramel mixture into the prepared baking dish, spreading it evenly with a spatula.
- 8
Allow the caramels to cool at room temperature for at least 1 hour, then refrigerate for an additional 30 minutes to firm up.
- 9
Once set, lift the caramels out of the baking dish using the parchment paper overhang and cut them into small squares.
- 10
If desired, melt the dark chocolate and drizzle it over the caramels for an extra touch of decadence.
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