Raw vegan caramel chocolates made from raw cacao butter, cacao powder and a raw vegan caramel sauce. This is a very quick and easy dark caramel chocolate recipe and is made only with high quality ingredients. This recipe is also dairy-free.
This is my favorite homemade chocolate caramel recipe because it is made with raw cacao butter; which is unlike any caramel chocolate I have ever had. Cacao butter is completely solid at room temperature but as soon as you take a bite it starts to melt in your mouth like you’ve never experienced before. Cacao butter mixed with cacao powder gives you an incredible dark chocolate which is quite bitter. This is where the salt and sweeter come into play.
A lot of raw vegan chocolate is made with coconut oil, but personally I do not like the flavor of coconut corrupting my caramel chocolate experience. Plus when coconut oil is solidified it is still a little “slippery”,for lack of a better term. Cacao butter becomes solid like real deal chocolate, because it is real deal chocolate!!
If you don’t know about all the amazing health benefits of cacao you should definitely check it out. Cacao is known for its antioxidants and nutrients. Once chocolate is cooked and processed it looses a lot of it’s beneficial properties. So for this recipe we will not be cooking our chocolate.
I have experimented making this chocolate with every kind of sweetener you could think of. Most sugar will sink to the bottom and most liquid sweeteners will also sink to the bottom. Agave in my opinion works the best, only a little required for a sweet difference; whereas I needed a lot more of the other sweeteners. Stevia powder is also very good but doesn’t have that sweetness I’m looking for. So for this recipe I decided to go with agave for the chocolate so the syrup won’t separate and fall to the bottom of the candy. I know all about the bad rep agave has but in the grand scheme of things if agave is the worst thing I’m eating, I’m doing okay 😉
All you do is stir the ingredients together and you have an incredible chocolate that can be used for hundreds of different recipes like my raw vegan chocolate covered apples, or my raw vegan double chocolate protein bars!!
NOTICE: When making this chocolate you have to act quick because the cacao butter hardens at room temperature, don’t forget!
You could use a spoon to fill the bottoms of your candy molds, or foils but I love using these squeeze bottles to prevent drips and to work faster. When I make chocolate I make a lot of chocolate because I know how fast it goes!!
You only need to fill a little bit of your candy mold or foil, and freeze for 2 minutes or until they harden.
After that I add my date paste which is really easy to make, just blend all the ingredients together, and again the squeeze tube is your best option.
I tried using a spoon the first few times but because it is so sticky I kept getting the caramel all over the sides of the mold. When you pour the chocolate on top and let them set you get sticky fingers from the protruding caramel. This is fine for a foil wrapped candy but for the candy molds it’s a bit more difficult to keep the chocolate from breaking. And so for $1 you can get 2 squeeze bottles that will handle all your messy candy problems!
After you have added your caramel filling, fill the mold or candy foil to the top with the chocolate sauce!
- 1/2 cup golden cacao butter
- 1/4 cup cacao powder
- 1 tsp agave
- 1/8 tsp salt
- 5 dates
- 1/4 cup water
- 1 tbsp brown rice syrup
- 1/4 vanilla bean; or 1/8 tsp vanilla extract
- Melt golden cacao butter. I use a glass ramekin and put it in a shallow saucepan of boiling water.
- Blend fillings together; in a small blender or processor.
- Mix all the chocolate Ingredients together.
- Cover the bottoms of your chocolate mold with chocolate sauce.
- Freeze the bottoms for 2 minutes.
- Add a small amount of filling, and cover it with chocolate until you fill the entire candy mold.
- Freeze the candies for 5 minutes or more.
- Will solidify at room temperature.