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I made these cups based on Minimalist Baker’s Caramel Almond Butter Cups.
The hardest part of trying to be vegan for me hasn’t been cheese. It has been caramel. I love chocolate and caramel together. This vegan caramel sauce is amazing. It is easier to make than date based caramel since I don’t have a super duper blender to make that smooth and it is less expensive. Dates cost a lot. The original recipe she posts for the caramel sauce isn’t vegan. It used heavy cream. The notes on the almond butter cups though explain making it with the thick part of coconut milk. Do that. It is incredible.
The caramel recipe makes a lot so you can find good uses for it. So far I’ve used it as glue to attach chocolate chips to popcorn!
The cups are fussy to make but not as hard as I thought. Just use a spoon to put a little melted chocolate in a mini cupcake liner and then spread some on the sides of the liner with the back of the spoon. I used melted dark chocolate chips. Then put in a small amount of a nut butter – powdered sugar mixture and pour some caramel sauce over it. Top with more chocolate to seal it all and freeze.
Amazing!
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Clean up ended up being tasty too. I had an improvised double broiler with chocolate all over the sides and some left over filling. I poured the filling in the double broiler and stirred. The filling scooped the chocolate off the sides. I rolled it in balls, refrigerated it to set, and called it truffles.
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Not pretty but yummy.
I doubled the amounts used in the original recipe. I think I was a little heavy handed on the chocolate because it didn’t make double the expected amount of cups for me.
Oooo these looks so good, and I just happen to have the mini cupcake pans.
Visiting from our Small Victories Party.
Just pinned!!
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Have a beautiful week, Karren
Oh yum, I think they look delicious! Of course, I’ve been avoiding sugar for my RA so I really could use one (or ten) of these! Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!
Rum caramel Just fab” Cheers from Carole’s Chatter!
These look delish–even the truffles. True, they aren’t “pretty,” but you are just going to chew them up anyway!
Thanks for posting this. My oldest son and his family are vegan and I’m always searching for more recipes to make for them. This looks yummy!
Now my sweet tooth is clamoring for some! They are beautiful and look delicious. Thanks for sharing…and here’s MY SATURDAY SNAPSHOT POST
These look like delicious treats — for vegans and anyone else! I’ll give this recipe a try.
My Saturday Snapshot post is HERE.
I was interested in your recipe. Who doesn’t like chocolate and caramel? My granddaughter though not vegan, is gluten-free, dairy-free. But she is also allergic to coconut, so this version would not work. I did not know there was a version of caramel that uses dates. Thanks for the info. It all looks really good! YUM!
Yum! The not pretty but yummy part is pretty much the story of all my cooking adventures. I’d like to give this a try even though I’m not vegan.
I’m not a vegan, but these still look like a delicious treat!
I don’t think I could be vegetarian (even though I eat that way quite often) let alone vegan. I certainly understand the draw of caramel. Dates are expensive as you say. Your treats do look yummy, and I do enjoy experimenting with recipes like that.
That sounds delicious! Anything that has rum or caramel in the title grabs my attention.
Sean at His and Her Hobbies
These look awesome! Good job. I’ve read about using that thick part of the coconut milk. I’m not vegan, but a couple of extended family members are, so I find myself paying attention to the recipes.