Vegan caramel chocolates

Vegan caramel chocolates

These vegan caramel chocolates are really something else. I will not claim that I invented this recipe, there are a ton of similar recipes out there, but I just had to make my own version of it. And they turned out amazing.

These caramel chocolates are vegan, super delicious, easy to make and they remind me of Twix a little bit. Only the caramel is not that thick and sticky and the cookie is way better. I left a tempering tutorial for you below (if you need one). Since I tempered chocolate a bunch of times, I figured out how to do it without the thermometer. But if you are a beginner, I advise you to use the instructions I left below, or to find a method that works for you.

A piece of advice

I am going to use this section mainly to write about the hardest part of any praline/chocolate bar recipe there is – chocolate tempering. If you want your chocolate bars to be shiny, stay edible for a long time and have a nice snap when you bite into them, you need to temper your chocolate. There are several ways of doing this, but since I do not own a tempering machine, microwave or this special cocoa butter for tempering, I have to use the seeding method. So that is what I am going to write about.

First of all, make sure you are using REAL chocolate. That means it must contain cocoa butter, so read the label. You can NOT temper chocolate with no cocoa butter. You will also need a candy thermometer.

Chop or grate your chocolate so it will melt quickly and easily. Set one third of chocolate aside, and put the rest of it into a plastic bowl. Bring a pot of water to boil, remove it from the stove and put the plastic bowl with the chocolate in it. The plastic bowl should not touch the water. Be careful not to get any water mixed with your chocolate. This is important. Mix the chocolate, and when chocolate has melted and reached the temperature of 46 degrees Celsius (115 F), remove it from the double boiler and gradually add the remaining one third of chocolate while mixing all the time, until it melts.

Keep mixing your chocolate constantly, and when the temperature drops to 35 degrees C (95 F), add some more grated chocolate to  the mix (the last of it) to cool it down a bit more. When the chocolate temperature drops down to 26 degrees C (79 F), do a little test. Smear 1 teaspoon of the chocolate on a piece of parchment paper and put it in the fridge for 5 minutes. If after 5 minutes the chocolate has hardened, is shiny and has a nice snap – it is tempered. Return your chocolate bowl to the double boiler and heat it back up to 29 degrees Celsius (85 F), so it will be easier to work with. Do not heat it too much, you might ruin all the cocoa butter crystals by doing that.

And that is it, you are ready to dip your vegan caramel chocolates in!

Vegan caramel chocolates

Recipe by Margo Drobi


  • For the caramel:
  • 100 g of cashew butter

  • 60 ml of coconut syrup

  • a splash of vanilla extract

  • 2 pinches of salt

  • For the cookie:
  • 40 g of cashew butter

  • 60 g of sugar

  • 30 ml of water

  • 20 ml of oil

  • 40 g of ground almonds

  • 80 g of all-purpose flour

  • 20 g of cocoa powder

  • 2 pinches of baking soda

  • 100 g of dark chocolate


  • In a small bowl put all of the caramel ingredients. Stir them until you get a very thick paste and then leave it in the fridge.
  • In a deep bowl put 40 g of cashew butter, sugar, water, oil and ground almonds and mix everything. Then add the flour, baking soda and the cocoa powder. Stir until it is combined and then knead with your hands until you get a brown dough.
  • Roll it out or shape it into a rectangle with your hands. Use a knife to cut out the desired number of cookie strips (I made 10 with these measurements). Use your fingers to round the sharp edges. Line a baking dish with some parchment paper, place the cookie bars in the baking dish and bake them on 180 degrees Celsius (356 F) for 10 minutes.
  • Take them out of the oven and let them cool completely. Meanwhile, temper your chocolate. I have included the tempering instructions in this post in the “A piece of advice” part.
  • When you’re done, take the caramel paste out of the fridge. Divide the caramel in the desired number of parts (10 if you made 10 cookie bars) and mold them on top of each cookie. Dip each strip in tempered chocolate or use a spoon (or your fingers) to smear the chocolate over them.
  • Place each vegan caramel chocolate on a piece of parchment paper and place them in the fridge. It should take about 5 minutes for the chocolate to set. Take them out of the fridge and serve right away, or store them if you want.

If you liked this recipe, make sure you check out my other recipes like:

– vegan cashew spice chocolate

– vegan matcha pistachio chocolate

– vegan matcha raspberry cups

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan caramel chocolates. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.

And that was it for today, if you are using Pinterest make sure you follow me on there, and if you want, pin this image:

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