This recipe was created by cakedbykatie using Pascha Chocolate.

Prep: 45 Minutes + Chill

Time Yield: 2 Dozen Chocolates (varies depending on mold)

Ingredients

• ½ cup salted vegan butter, room temperature
• 1 cup organic coconut sugar
• ½ cup brown rice syrup
• ½ can (97ml) sweetened condensed coconut milk, room temperature
• 1 teaspoon pure vanilla extract
• 1 Package of Pascha Organic Vegan No Milk Baking Chips

Tools

• Candy Thermometer
• Chocolate Mold

Directions

1. Line a 9x5 inch baking pan with parchment paper and grease generously with non-stick baking spray or coconut oil. Set aside.
2. In a large, heavy saucepan, combine the butter and coconut sugar. Over medium-low heat, allow to fully melt and combine while continuously stirring.
3. Add in the brown rice syrup and continue to cook over medium-low heat until the sugar is fully dissolved and the mixture is well blended. This should take approximately 3 minutes.
4. Stir in the sweetened condensed coconut milk and increase the temperature to medium. While stirring constantly, cook the mixture until it reaches between 238° - 240° on a candy thermometer. This takes about 20-30 minutes.
5. Remove the pan from the heat and stir in the vanilla extract. Pour the mixture into the prepared pan.
6. Cool to room temperature, about 3-4 hours, or until completely set.
7. Use the parchment paper to remove the caramel from the baking pan and with a sharp knife, cut the caramel into your desired size. Depending on the chocolate mold, you may have to gently shape the caramels by hand. Set aside in the fridge while chocolate is prepared.
8. Melt ⅔ of the chocolate in the top of a double broiler over medium high heat until it reaches 105ºF.
9. Remove the bowl from the double broiler and stir in the remaining ⅓ of the chocolate.
10. Continue to stir until the chocolate cools to 85ºF.
11. Spoon or pipe the melted chocolate into the chocolate mold cavities approximately ⅓ full.
12. Place a chilled caramel from step 7 into each mold and gently tap on the counter.
13. Spoon or pipe more chocolate into each mold until it reaches the top and again, gently tap the mold on the counter. Place in the fridge and allow chocolate covered caramels to fully set. This should take approximately 20 minutes.
14. Gently remove the chocolates from the mold. Enjoy!
15. Store chocolates in an airtight container at room temperature or in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Note: You can use any kind of Pascha Chocolate chips for this recipe.