Nutty Caramel Chocolate BitesHappy Valentines Day! You think I wouldn’t post something sweet?

Nutty Caramel Chocolate Bites-2The only thing I would have done differently is use a  larger pan. Just so that the nuts have more space. The recipe uses a candy thermometer but don’t be intimidated, it’s really easy. I brought these to work and they got a lot of compliments. They are getting used to vegan treats now but were still skeptical that they were actually vegan. It’s true coworkers, it’s true.

Nutty Caramel Chocolate Bites-3

Nutty Caramel Chocolate Bites

Ingredients

  • 1 cup 220 g packed coconut sugar
  • 1/2 cup 120 ml full-fat canned coconut milk (shake the can before measuring)
  • 1/4 teaspoon fine sea salt only if peanuts aren’t salted
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup 60 g dry roasted salted peanuts
  • 1/2 cup 56 g slivered almonds
  • 1/2 cup 60 g dry toasted pecan pieces
  • 12 ounces 340 g vegan semisweet chocolate chips

Instructions

  • Line a large pan with parchment paper.
  • Combine the sugar, coconut milk, and salt (if using) in a medium-size, heavy-bottomed saucepan over medium-high heat. Stir with a wooden spoon until the sugar is dissolved, about 2 minutes, then stop stirring.
  • Insert a candy thermometer in the mixture, and boil until the sugar reaches 240°F (115°C), it will take about 6 to 8 minutes. (Use caution as the mixture will be extremely hot, and will bubble up as it cooks!)
  • Remove from heat; add the vanilla and nuts, stirring to combine.
  • Pour evenly on the prepared baking sheet. Once sufficiently cooled, place the baking sheet in the fridge to harden the caramel a little more, about 2 hours.
  • Remove the nuts from the pan, and chop them into smaller-than-bite-size pieces. Set aside.
  • Line an 8.5 x 6.5-inch (22 x 17 cm) baking pan with parchment paper. (An 8-inch [20 cm] square baking pan will also do.)
  • Place the chocolate in a double boiler and melt over medium heat, stirring until smooth. If you don’t have a double boiler, simply place a metal mixing bowl over a pot of simmering water. Just be careful not to get any of the water in the chocolate, so that it doesn’t seize.
  • Pour half of the melted chocolate on the prepared baking pan, and spread it evenly with a spatula, covering the whole surface. Add 2/3 of the total of chopped nuts on top. Pour the rest of the chocolate on top of the nuts, spreading it evenly with a spatula. Drop the rest of the chopped nuts on top. Place the baking pan in the fridge for 1 hour, until the chocolate is set.
  • Remove the chocolate from the fridge, and chop into squares of approximately 3/4 inch (2 cm), or desired size. It doesn’t matter if all the bites aren’t the same size, because one size doesn’t fit all. Or something. Store leftovers in an airtight container at room temperature for up to 4 days.

 

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