Hey there! I am glad you stopped in to check out this recipe for vegan chewy caramels!
I recently went plant based and the only thing I found myself missing was baking decadent desserts. I have discovered that not only can you make delicious, mouth watering vegan desserts, but generally they tend to have more nutritional value than their non-vegan counterparts.
Caramel was a tricky one though since true caramel literally consists of cream, butter and all things dairy! But I think I cracked the vegan caramel code! With that said, when approaching vegan desserts you must do it with an open mind. The goal is not to replicate an identical match to the non-plant based versions. Well, at least not in my kitchen! What I aspire to do is take a known food and make it just as delicious, if not more, without using a single bit of anything that is derived from an animal while providing you with nourishment you can thoroughly enjoy, feel great about and share with others!
SO, PUT ON YOUR APRON AND LET’S GET CREATING!
Below you will find the printable recipe as well as image gallery and quick video tutorial. Don’t forget to share this plant based recipe with your friends and families and let me know what you think in the comments below!👇🏼Print
Vegan Chewy Caramels
Have you been looking for a vegan chewy caramel recipe that will give you that “YES” moment like old fashioned caramels used to? Well, look no further. Not only do these plant based caramels provide the texture you desire but they pack a super nutritional punch to boot. What is better than that!
- Prep Time: 15 minutes
- Total Time: 3.5 hours
- Yield: 50 pieces (25 servings) 1x
- Category: Vegan Dessert
- Method: No bake
- Cuisine: Dessert
- Diet: Vegan
- 1.5 pounds pitted Medjool dates generally you will buy (2)16 oz. containers.
- 1/3 cup almond flour
- 4 tablespoons almond butter (or nut butter)
- 1 tablespoon Maca powder
- 1 tablespoon organic cacao powder
- 1 tablespoon vanilla extract
- Sea salt flakes to sprinkle on top
- Food processor like this one!
- Square or rectangle cake pan like this one
- Food scale with tare like this one
- Wax paper– from now on I will be using reusable like this one!
- Measuring cups like these
- Biodegradable wax candy wrappers like these
- Dough scraper to cut caramel like this one
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VERY IMPORTANT: I recommend splitting this recipe in half and then combining both batches into the pan at the end. I find dates are very hard on the food processor even when they are coated with the almond or nut butter. We don’t want anyone burning out their motors! If you have a super powerful processor then go ahead and blend this all in one go.
- Pit all of your dates and measure out 1.5 lbs (separate into 2 piles both equaling .75 lbs.)
- Dice up the dates into small squares so they are easier to process in the food processor.
- Line your cake pan with wax paper so when you mold your “caramel” it wont stick and will be easy to remove.
- Add half of the dates to the processor, then add 1/2 of your almond butter, almond flour, cacao powder, maca powder and vanilla extract.
- Process and blend until completely combined into a smooth mixture without any clumps.
- Transfer to pan.
- Repeat this process for the second half of your batch by adding the second half of the dates and the second half of all of the ingredients to the processor and processing once more.
- Transfer this second batch to the pan
- Distribute the mixture evenly by pressing and spreading firmly with your hands.
- Once the entire pan is filled with an even amount of “caramel” take another piece of wax paper, or reusable beeswax paper, and press it on top of the mixture to cover the top completely. You can also press the wax on top to make the mixture even more flat and even.
- Place in the refrigerator for minimum of three hours to chill and set.
- Remove from fridge, turn out onto flat surface so the top of the caramel is now on the counter and the bottom is now on the top. Then remove the wax paper.
- Slice into even rows and then slice each row into uniform pieces.
- Wrap in wax and store in the fridge up to 2 weeks!
Please note: You don’t have to fridge these but they keep longer when cold. Also, the texture will be firmer when chilled so if you want a more chewy, gooey texture take them out of the fridge for at least five minutes before eating. If you don’t refrigerate them I would consume in under a week.
THIS TREAT IS A GREAT SOURCE OF POTASSIUM. SEE BELOW
Per 2 piece serving: Potassium-247 mg, Calcium- 17 mg, Magnesium- 4.4 mg
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 2 g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27 g
- Fiber: 3.2 g
- Protein: 2 g
- Cholesterol: 0
Keywords: Vegan caramel, no bake caramel, dairy free caramel, vegan candy, easy vegan caramel, easy date caramel, date caramel
UNTIL NEXT TIME!
One thought on “Homemade Vegan Chewy Caramels”
this looks so yummyy!