{"id":11631,"date":"2021-01-15T09:00:00","date_gmt":"2021-01-15T09:00:00","guid":{"rendered":"http:\/\/healthylivinglondon.com\/?p=11631"},"modified":"2021-01-08T14:01:30","modified_gmt":"2021-01-08T14:01:30","slug":"vegan-chocolate-caramels","status":"publish","type":"post","link":"https:\/\/healthylivinglondon.com\/nutrition-and-food-for-healthy-living-in-london\/vegan-chocolate-caramels\/","title":{"rendered":"Vegan Chocolate Caramels"},"content":{"rendered":"\n
\"vegan<\/figure><\/div>\n\n\n\n

“Why on earth are you making these? We already have things to eat!” My husband asked me when, at 9.30pm one Saturday night I started melting chocolate. To be honest, I have no idea. I just knew I wanted to make vegan chocolate caramels. I’d had it on my mind for a while to make caramels – fuelled by the desire to use up the last spoonful of my Miso Tasty miso<\/a>, and also maybe because I wanted our nanny, who was vegan over Christmas for religious reasons, to be able to enjoy something delicious. <\/p>\n\n\n\n

When I initially made these, I figured that the miso would make it salty enough but as I found out, you can never have enough salt in salted caramels! For my second batch, I ended up adding salt into the chocolate, but I also think it would be lovely (and pretty), to stick some flakes of salt onto the chocolate once they’ve hardened; you can use a smear of leftover melted chocolate for this quite easily. <\/p>\n\n\n\n

Caramel to spare<\/h4>\n\n\n\n

This vegan chocolate caramels recipe will leave you with lots of leftover caramel – it’s really tasty heated up and drizzled over ice cream. You can also make a cheesecake base, top with caramel and coat in chocolate. <\/p>\n\n\n\n

What you need<\/h4>\n\n\n\n

I used the Miso Tasty red miso paste<\/a>, which comes in a generously sized jar, yet disappears fast! I’m also keen to try this with their white miso paste. Whatever miso you use, use a paste – and avoid the powders – I can’t see this being nice.<\/p>\n\n\n\n

You’ll also need a chocolate mould. For my caramels I used a couple of silicon moulds<\/a> as they’re easy to clean and to get the chocolates out from. I bought this set of silicon moulds<\/a> a few years ago and have used them for chocolates and ice cubes mainly. I even mixed chocolate in with probiotic powder and used the little bear moulds to try and get my children to eat them (they did!) <\/p>\n\n\n\n

When blending the ingredients for the caramel, I couldn’t quite get it to work with my Vitamix (I’m sure I’m not using it to its full potential!), so I ended up using my mini food processor<\/a> (which is an absolute godsend – if there’s a piece of kitchen I swear by, it’s this) and alternated between chopping and grinding until it was smooth. If you’re struggling, you can add a little extra milk. <\/p>\n\n\n\n

We only ever have oat milk in our fridge, but I’ve heard that soy milk works well in caramels and I think coconut milk could also be tasty too. However, I feel that oat milk is one of the most neutral nut milks. <\/p>\n\n\n\n

If you find you’re struggling to coat the moulds (as I did), I found that by putting a half teaspoonful of chocolate in the bottoms and then swirling it slowly to coat the sides was a good starting point. To make it thicker and to coat the bits I’d missed, I used the ‘wrong’ end of a chopstick like a paintbrush dabbing extra chocolate on. I also used this technique when I was adding the caramel. I think if you have a piping bag<\/a> (I keep thinking I need to buy one!), this could work really well. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n
\"vegan
Ooey, gooey, caramel<\/figcaption><\/figure><\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the caramel<\/h4>\n\n\n\n
  • 12 Medjool dates<\/li>
  • 2 heaped tablespoons of smooth cashew butter<\/li>
  • 1 heaped teaspoon of Miso<\/li>
  • 1\/4 cup of milk (I used oat milk)<\/li><\/ul>\n\n\n\n

    For the chocolate<\/h4>\n\n\n\n
    • 250g dark chocolate<\/li>
    • 2 pinches of salt<\/li><\/ul>\n\n\n\n

      Method<\/h3>\n\n\n\n
      1. Soak the dates (de-seeded) in boiled water for 15 minutes.<\/li>
      2. Using a bain-marie or in a bowl over boiling water, melt the chocolate and mix in the salt. <\/li>
      3. Coat the moulds with a layer of chocolate and leave in the fridge to set. <\/li>
      4. For the caramel, drain the dates, then put all ingredients in a blender and blend until smooth.<\/li>
      5. Carefully spoon a little of the caramel into each mould leaving a 1-2mm gap at the top. <\/li>
      6. Place in the fridge for 10 minutes. <\/li>
      7. Spoon a little chocolate over the caramel, making sure the whole of the chocolate is covered. <\/li>
      8. Leave in the fridge for at least 2 hours to properly harden. <\/li>
      9. Remove from the moulds and enjoy! <\/li><\/ol>\n\n\n\n

        I put all the chocolates into a tupperware box and they’ve been steadily disappearing. If you have kids, hide them well. I found that if I put them in the vegetable, they’re safe – the kids never look there!<\/p>\n\n\n\n

        Tag us in your creations @healthylivinglondon <\/p>\n\n\n\n

        \"vegan<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

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