Vegan Chocolate Caramels

• Vegan
• Gluten free
• Paleo

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 300 g Dark chocolate, vegan
  • 1/4 tsp Salt, fine
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 2 tbsp Water

Found on avirtualvegan.com

Description

Ingredients

• 1 chocolate mold or if you dont mind large chocolates a silicone ice cube tray would work.
• 1/2 cup coconut sugar
• 2 tablespoons water
• 2 tablespoons tahini
• 2 tablespoons coconut oil (refined or unrefined is fine)
• 1/4 teaspoon fine salt
• 1/2 teaspoon vanilla extract
• 300g vegan dark chocolate (this was 2 cups for me but might vary depending on the size of the chocolate chunks you use hence the weight being given as well)

Directions

• 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 little light flecks through it. If you have trouble getting it to come together put it over a 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. It doesnt take long.
• When the caramel is cool melt your chocolate. I melt mine in a bowl over a pan of gently simmering water.
• Pour 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 its 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.
• Now spoon some caramel into each mold. You need to leave room for about 2-3mm of chocolate to be poured on the top. Dont be tempted to overdo it as youll end up with a gooey mess.
• The caramel will level itself out as you pour it in.
• Now cover the caramel with chocolate.
• 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 isnt just warm it slightly again.