Description
Delight in these decadent vegan Caramel Chocolate Cups featuring a luscious coconut milk caramel filling, toasted maple-glazed pecans, and rich dark chocolate shells. Perfect for those craving an indulgent dairy-free treat, these cups combine smooth caramel, crunchy nuts, and silky chocolate in every bite.
Ingredients
Scale
Caramel Filling
- ½ cup full-fat canned coconut milk
- ½ cup caster sugar (superfine)
- ¼ cup light brown sugar
- ½ cup pure maple syrup
- ½ teaspoon sea salt
- ½ teaspoon vanilla bean paste
- 1 tablespoon cornstarch
- 1 tablespoon plant-based milk of choice
Coating and Garnish
- 1 cup pecans
- 2 tablespoons pure maple syrup
- 14.1 oz vegan dark chocolate
- Oil spray or oil (for frying)
Instructions
- Prepare the Caramel Filling: Combine the coconut milk, caster sugar, light brown sugar, maple syrup, and sea salt in a saucepan. Bring the mixture to a boil and let it boil for 3 minutes without stirring to ensure proper caramelization.
- Thicken the Caramel: In a small bowl, mix the cornstarch with plant-based milk to form a smooth paste. Add this paste along with vanilla bean paste to the saucepan, whisking thoroughly. Simmer the mixture for another 5 minutes, whisking every 20 seconds to prevent lumps.
- Cool the Caramel: Remove the saucepan from heat, cover it, and let the caramel cool to room temperature for at least one hour to thicken and develop flavor.
- Toast the Pecans: Lightly oil a frying pan and heat until very hot. Add pecans and toast for about 5 minutes until they are fragrant and lightly browned. Add 2 tablespoons of maple syrup and toss the pecans to glaze them, then transfer onto parchment paper to cool and set.
- Prepare the Chocolate Shells: Line a cupcake tray with 12 cupcake cases. Melt the vegan dark chocolate over a double boiler.
- Coat the Cups with Chocolate: Add one tablespoon of melted chocolate into each cupcake case and swirl to coat the edges. Place the tray in the freezer for 5 minutes to set. Repeat with a second chocolate layer and freeze for 10 more minutes for a sturdy shell.
- Assemble the Cups: Remove cups from freezer and evenly divide the cooled caramel filling into each chocolate shell.
- Seal the Cups: Pour the remaining melted chocolate over the caramel in each cup, then top with a few maple-glazed pecans.
- Final Setting: Return the filled cups to the freezer for 5 minutes until the chocolate topping is firm.
- Storage: Store the caramel chocolate cups in an airtight container in the refrigerator for up to two weeks, ensuring freshness and maintaining texture.
Notes
- Use full-fat canned coconut milk for the best creamy texture in the caramel.
- Maple syrup can be substituted with agave syrup but will slightly alter the flavor.
- Ensure the chocolate is fully melted over gentle heat to prevent burning.
- If you prefer a less sweet caramel, reduce the brown sugar slightly.
- For a nut-free version, substitute pecans with toasted pumpkin seeds or omit altogether.
- Keep the assembled cups refrigerated to maintain the integrity of the chocolate and caramel.
