Is there anything better than dark chocolate with sea salt? Yeaup, chocolate filled with sea salt CARAMEL. That's right, vegan caramel exists and it's oddly easy to make! You can even use this caramel to make caramel apples!
First and foremost, you will need chocolate molds. I prefer the silicone ones because they pop out super easily, Because it's almost Halloween, I chose to make these chocolates into little pumpkins (you can find the mold I used here), but feel free to use any mold you wish.
Let's get to it!
1/2 cup + 2 tablespoons coconut sugar
1/4 cup maple syrup
Canned coconut milk (only use the solid separated part that sits at the top, not the liquid, so be sure to refrigerate it first so it separates)
1/4 teaspoon sea salt
1/2 teaspoon vanilla bean powder or extract
2 teaspoons cornstarch + 1 tablespoon water
1 tablespoon vegan butter
3 dark chocolate bars (I like to use 70% cocoa)
sea salt flakes for garnish
Let's prepare the caramel filling first. Add all ingredients into a small saucepan and place it over medium heat. Whisk the mixture together.
Once melted through, keep the mixture on the same heat setting. When it begins boiling, turn down the heat to medium-low and be sure to mix it constantly.
If you have a candy thermometer, you know it's ready when it reaches 235 degrees Fahrenheit or 113 celsius. Just be sure that the thermometer doesn't touch the bottom of the pot. Otherwise, it should be finished after about 10-15 minutes or until slightly thickened and stickier. When you set the caramel aside to cool, it will thicken even more.
Set the caramel aside in a bowl or jar of some sort. Don't seal it with anything as you let it cool.
For the chocolate coating, in a double boiler, melt the chocolate bars. Once melted, pour the melted chocolate into the molds, filling each mold cup to the top. When filled, pour the chocolate out of the molds and back into the pot. This process ensures that there is a layer of chocolate to coat the caramel.
Set the chocolate molds in the freezer to chill for a few minutes. Once hardened, pour in the caramel until it fills the mold cups about 3/4 of the way. Set the molds back into the freezer for a few minutes.
When the caramel cools and slightly thickens, scoop on a layer of chocolate sauce to seal the chocolates. Set them back in the fridge to harden the top chocolate layer.
Once hardened, pop out the chocolates and they're ready to eat! Just give them a garnish with a tiny pinch of sea salt flakes.
Happy Halloweeeenie ✨