Something about these chocolate coconut caramels makes us want to say goodbye to store-bought candies forever.
First of all, they're super adorable. Preparing the caramels in a silicone ice cube tray gives these bite-sized treats an elegant, minimalist look. However, if you have a candy mold, you can use that, too.
Now let's talk flavor. Laced with coconut and vanilla, the filling starts out syrupy, then develops a soft, marshmallow creme-like texture as the candies set. You have the option to flavor your filling with coconut peanut butter or coconut almond butter. The jury is out on which one we like best - we suggest trying both!
Encased in chocolate, these caramels are rich, sweet, and the perfect size to indulge without going overboard - as long as you share with others! They'll think you got them from a fancy chocolate shop and will bow to your culinary prowess when they find out you made them at home.
We say these chocolate coconut caramels are worth the effort for a special occasion.
Note: In the photos, the caramel bite on the left has coconut peanut butter filling, while the one on the right has coconut almond butter filling.
Chocolate Coconut Caramels
Yield: About 36 caramels
Prep time: 35
Freeze time: 25
Total time: 1 hour
- 1/2 cup sugar
- 2 Tbsp. water
- 2 Tbsp. coconut oil
- 1/2 tsp. vanilla extract
- 1/4 tsp. fine salt
- 2 Tbsp. Aloha Spreads coconut peanut butter or coconut almond butter (*see notes)
- 1-2 cups semi-sweet chocolate chips (depending on size of candy mold)
- Put the sugar and water in a small saucepan. Cook over medium heat about 2-3 minutes until sugar is dissolved and the mixture just starts to bubble. You may swirl the pan occasionally if needed, but do not stir. Remove from heat.
- Stir in the coconut oil, vanilla extract, and salt. Add the coconut peanut butter or coconut almond butter; mix well and let cool slightly.
- Meanwhile, melt the chocolate in a double boiler or in the microwave, stirring every 20 seconds to ensure even melting.
- Gently spoon the chocolate into a silicone ice cube tray or candy mold, about 3-4mm deep. Use a butter knife to gently scrape a thin layer of chocolate around the edges.
- Carefully pour the filling mixture over the chocolate layer, leaving about 2mm of space at the top. If needed, gently shake the tray to flatten out the filling layer. Cover with another layer of melted chocolate, using a knife to smooth the surface.
- Place in freezer for 20-30 minutes to set, then carefully pop out the caramels from the tray or mold. Keep cool until ready to serve.
*Notes: If you like, you may split the filling in half after adding the coconut oil, vanilla extract, and salt in Step 2. Stir in 1 Tbsp. coconut peanut butter in one half of the filling and 1 Tbsp. coconut almond butter in the other half. Proceed as normal, making sure to note which caramels contain which filling.
Recipe adapted from A Virtual Vegan.