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Once heated all together and boiling, these ingredients simply need to be stirred continuously for 10 minutes over medium heat. Good time to bring your ipad into the kitchen and catch up on your favorite Netflix show while you do some stirring.
Vegan Chocolate Covered Caramels:
Ingredients
For the Caramel:
- Coconut oil spray
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1/2 cup agave syrup
- 7 ounces sweetened condensed coconut milk* I like Nature's Charm
- 1 teaspoon vanilla extract
For Chocolate Coating:
- 1 cup vegan chocolate chips** I like Enjoy Life Foods dark chocolate chips
- 1 teaspoon coconut oil
- Course pink sea salt for garnish
Instructions
For the caramel:
- Line an 8x8 baking dish with parchment paper and spray with coconut oil.
- Place coconut oil, coconut sugar, agave and condensed coconut milk in a saucepan and bring to a boil. Reduce heat to medium and stir constantly with a whisk for exactly 10 minutes.
- Add the vanilla and simmer for about 30 seconds more. Pour into lined baking dish and let cool by placing in the fridge for about 60 minutes.
- Once firm, remove from the fridge and from the baking dish. Carefully cut the caramel into squares. To make this easier, spray your knife with coconut oil before cutting. Place each caramel on a cookie sheet lined with parchment paper. Place the cookie sheet into the freezer while melting your chocolate.
For the chocolate:
- Melt chocolate chips and coconut oil together either in a double boiler or in the microwave at 30 second intervals until smooth and creamy. The trick to melting chocolate is making sure not a singe drop of water gets in!
- Once chocolate is melted, remove cookie sheet from freezer and place one caramel square at a time in chocolate and place back on cookie sheet. (I like to use 2 forks to place each caramel in the chocolate, swirl it around, then use one fork to scrape off excess chocolate.) Sprinkle the top with course pink sea salt. Continue until all the chocolate has been used.
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