Indulge in the ultimate plant-based sweet treat with Pascha’s Vegan Chocolate Covered Caramels. These creamy, dairy-free caramels are made from natural sweeteners and coated in rich Pascha Organic Vegan No Milk Baking Chips, delivering a perfect balance of chewiness and chocolatey goodness.  

Techniques Used:

1. Slow-Cooked Caramel Perfection:

• The caramel is carefully cooked over medium heat while continuously stirring, ensuring a smooth, thick consistency.  
• A candy thermometer is used to reach the ideal temperature for the perfect chew.  

2. Chocolate Tempering for a Glossy Finish:

• The double boiler method is used to melt the chocolate while keeping its smooth texture.  
• By tempering the chocolate properly, the final coating achieves a glossy, professional finish with a crisp bite.  

3. Molding & Assembling:

• The chocolate is first poured into molds to create a base layer.  
• The cooled caramel is cut into small pieces and placed in the molds before sealing with another chocolate layer.  
• A gentle tap removes air bubbles, ensuring a smooth, even coating.  

Why You’ll Love This Recipe:

• Completely Dairy-Free & Vegan: Enjoy the rich taste of chocolate and caramel without any dairy or artificial additives. 
• Perfectly Balanced Texture: The soft, chewy caramel contrasts beautifully with the crisp, snappy chocolate shell.  
• Gourmet Quality, Homemade Simplicity: These candies look and taste like high-end confections but are easy to make in your own kitchen.  
  
• Great for Gifts & Special Occasions: Wrap them up in decorative packaging for a thoughtful homemade present.  

These Vegan Chocolate Covered Caramels are the ultimate indulgence—rich, smooth, and satisfying. Whether you’re making them for yourself or as a gift, they’re guaranteed to impress!

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.