1 week ago
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If you love chocolate covered caramels, but not the complicated methods usually required to make them, then this recipe is for you! These EASY vegan sea salt caramels come together with just 6 ingredients and there’s NO candy thermometer in sight.
The secret? Tahini! It adds a decadent flavor to these bite-sized delights for the ultimate salty-sweet treat. Perfect for keeping in the freezer or gifting over the holidays…though we’re not sure how many of these tasty treats will make it to the gift box 😉. Let’s make caramels!
How to Make Vegan Chocolate Sea Salt Caramels
These vegan caramels begin somewhat like a classic caramel — with a butter-sugar mixture — but this version is made with just a touch of vegan butter and is naturally sweetened thanks to maple syrup. It’s subtly flavored with vanilla extract and has salt because sea salt + caramel = LOVE!
The mixture is heated to a boil and cooks for a couple minutes to create a rich and caramelized result. Then we add tahini, which not only gives these caramels a unique and decadent flavor but packs in some mineral-rich goodness, too!
PSA: If tahini in sweets sounds odd, then you haven’t tried these magical tahini blondies.
Next, we pour the mixture into a parchment-lined pan and set in the freezer to chill.
Once in the freezer, the mixture will begin to harden. You’ll know you’ve reached caramel territory when it’s holding its structure and is sliceable. The texture of these caramels is not a hard candy but instead is soft and tender. It’s a bit like fudge, but even more buttery and decadent!
The final step: chocolate! Though these caramels don’t need it (they’re incredible on their own), drizzling or dunking in chocolate takes them over the top. And a sprinkle of sea salt and sesame seeds? Highly recommend!
We can’t wait for you to try these vegan caramels! They’re:
Salty-sweet
Decadent
Chocolate-coated
Easy to make
Perfect for sharing
& SO delicious!
We love to make a batch and keep them in the freezer for on-demand snacking, but if you can manage to part with these babies, they also make an amazing holiday gift! Just be sure to keep them in the refrigerator or freezer until it’s time to enjoy, because they will melt at room temperature.
More Bite-Sized Treats
- 2-Ingredient Dark Chocolate Truffles
- DIY Ferrero Rocher Chocolates (Vegan + GF)
- 5-Ingredient Salted Caramel Peanut Butter Truffles
- Tahini-Stuffed Dates (AKA Tahini Bombs!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Prep Time 1 hour 55 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings 28 (1-inch caramels)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Nut-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks
- 2 Tbsp vegan butter (we like Miyoko’s // dairy butter would also work if not vegan/dairy-free)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 2/3 cup tahini (creamy, drippy // find our tahini review here)
- 1 cup dark chocolate, chopped (use less if drizzling vs. dunking // they’re delicious without chocolate, too! // chocolate chips also work, ensure dairy-free as needed)
FOR SERVING optional
- Flaky sea salt
- Sesame seeds
Line a loaf pan (or another small-ish 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!). Whisking almost constantly, bring the mixture to a boil over medium heat and continue cooking for about 2 minutes (it will be very foamy — that’s normal and good). Remove from heat, add the tahini, and whisk until well combined and thickened.
Pour tahini mixture into the prepared pan and shake the pan to spread evenly. Place in the freezer for ~1-2 hours until solidified. The caramels will be a little tender, but if too difficult to handle, place back in the freezer for ~30 minutes.
CHOCOLATE: Once the caramels are almost done chilling, melt the chocolate. Place the chocolate into a small microwavable bowl and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside to cool slightly.
Line a large plate (or something similar that will fit in your freezer) with parchment or wax paper and set nearby. Once the caramels have solidified, cut into ~1 inch pieces. You can enjoy them plain, but we like dunking/drizzling in the chocolate (working quickly so they don’t get too soft), and adding flaky sea salt and sesame seeds. So cute!
After cutting and coating in chocolate, place the caramels back in the freezer to chill for 30-45 minutes (for more firm caramels) or in the refrigerator for 2-3 hours (for soft caramels).
These caramels will melt at room temperature, so they need to be kept in the freezer or refrigerator until ready to enjoy! Transfer to a sealed container where they will keep for 1 month (or longer) in the freezer or up to ~2 weeks in the refrigerator.
*If oil-free, you could possibly replace the vegan butter with more tahini, but the caramels may not solidify as much and won’t be as smooth and rich/taste as much like classic caramel.
*Nutrition information is a rough estimate.
Serving: 1 caramel Calories: 89 Carbohydrates: 6.7 g Protein: 1.5 g Fat: 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 Iron: 1.3 mg
Did You Make This Recipe?
Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
English (US) · 