If you love chocolate-covered caramels but don’t like the complicated methods they usually require to make, this recipe is for you! These EASY vegan sea salt caramels are just a 6 ingredients and there No candy thermometer insight.
What’s the secret? Tahini! It adds decadent flavor to bite-sized treats for the ultimate salty and sweet snack. Perfect for storing in the freezer or gifting during the holidays. But I’m not sure how many of these delicious treats will end up in the gift box 😉. Let’s make caramel!
How to Make Vegan Chocolate Sea Salt Caramel
This vegan caramel starts out like a classic caramel using a butter-sugar mixture, but this version just touch vegan butter And then naturally sweetened Thanks to the maple syrup. It has a subtle flavor with vanilla extract and it contains salt because sea salt + caramel = LOVE!
Heat the mixture to a boil and cook for a few minutes. Rich and caramelized result. Then add: tahiniNot only does it give caramel a unique and decadent taste, but it also packs a nice mineral-rich flavor!
PSA: If tahini in your cookies sounds weird to you, you haven’t tried it yet magical Tahini Blondie.
Next, pour the mixture into a pan lined with parchment paper. freezer To calm down.
Place in the freezer and the mixture will begin to harden. If the caramel maintains its structure and can be sliced, you’ve reached caramel territory. The texture of this caramel is ~ no Hard candy but soft soft. A bit like fudge, but much better Buttery and decadent!
Last step: chocolate! You don’t need the caramel for this (it’s amazing on its own). Drizzle or dip in chocolate Take them to the top. And sprinkle with sea salt and sesame seeds? Highly recommended!
We can’t wait for you to try these vegan caramels! they:
salty
decadent
chocolate coating
easy to make
Great for sharing
& it’s really delicious!
We love making a batch and keeping it in the freezer for on-demand snacks, but if you can part with these babies, they also make amazing holiday gifts! It melts at room temperature, so store it in the refrigerator or freezer until ready to eat.
More Bite-Size Snacks
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 28 (1 inch caramel)
Prevent your screen from going dark
- 2 table spoon vegan butter (We love Miyoko’s // Dairy Butter. It would also work if you’re vegan/dairy-free)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon good sea salt
- 2/3 cup tahini (Creamy and drippy // Find tahini review here)
- 1 cup chopped dark chocolate (If you’re drizzling or dunking, use less // It’s also delicious without the chocolate! // Chocolate chips work too; just keep them dairy-free as needed)
For serving optional
- flaky sea salt
- sesame
Line a loaf pan (or other small rectangular container) with parchment paper. We used an 8 x 4 inch loaf pan.
In a small saucepan, combine the vegan butter, maple syrup, vanilla extract, and sea salt (don’t add the tahini yet!). Bring the mixture to a boil over medium heat, stirring almost constantly, and continue to cook for about 2 minutes (it will bubble a lot; this is normal and a good thing). Remove from heat, add tahini and whisk until well combined and thickened.
Pour tahini mixture into prepared pan and shake pan to distribute evenly. Place in the freezer for 1 to 2 hours until hardened. The caramel will soften slightly, but if it’s too hard to handle, place it back in the freezer for about 30 minutes.
Chocolate: Once the caramel is almost cool, melt the chocolate. Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring occasionally to prevent burning, until smooth and melted. You can also melt the chocolate on the stovetop by placing it in a small glass or metal bowl and carefully adding about an inch of boiling water to a small saucepan, then stirring until melted. Set aside to cool slightly.
Line a large plate (or something similar that can fit in the freezer) with parchment or wax paper and place it nearby. Once the caramel has hardened, cut it into approximately 1-inch pieces. You can enjoy them plain, but we like to dip or drizzle them in chocolate (working quickly so they don’t get too soft) and add flaky sea salt and sesame seeds. So cute!
After cutting and coating the caramels with chocolate, place them back in the freezer to chill for 30-45 minutes (for harder caramels) or in the refrigerator for 2-3 hours (for softer caramels).
These caramels melt at room temperature, so you’ll need to store them in the freezer or refrigerator until you’re ready to enjoy them! Store in an airtight container in the freezer for 1 month (or more) or in the refrigerator for up to 2 weeks.
*If you don’t have oil, you can substitute vegan butter with tahini, but the caramel won’t harden as much and it won’t be as smooth and rich/tasty as classic caramel.
*Nutritional information is a rough estimate.
clothing material: 1 caramel calorie: 89 carbohydrate: 6.7 g protein: 1.5 g province: 6.5 g Saturated Fat: 2.6 g Polyunsaturated fat: 1.4 g Monounsaturated fat: 2 g Trans fat: 0 g Cholesterol: 0 mg sodium: 55 mg potassium: 78 mg fiber: 1.2 g sugar: 3.9 g Vitamin A: 0 IU Vitamin C: 0 mg calcium: 33 mg steel: 1.3 mg
