The only thing I would have done differently is use a Â 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
- 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 arenâ€™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
- 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 240Â°F (115Â°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 donâ€™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 doesnâ€™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 doesnâ€™t matter if all the bites arenâ€™t the same size, because one size doesnâ€™t fit all. Or something. Store leftovers in an airtight container at room temperature for up to 4 days.