Sweets and Truffles

Vegan Chocolate Caramel Cups.

These Vegan Chocolate and Caramel Cups are so deliciously smooth and creamy your family and friends will be lining up for treat bags.


What is Vegan Chocolate and Caramel Cups?

These Vegan Chocolate and Caramel Cups are made using non-animal products. They are Bite-sized chocolate Shells filled with a soft Vegan Caramel.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.


For the Chocolate Shells. It does depend on the size of the chocolate moulds you are using.
200g Callebaut Dark Chocolate
Caramel Sauce This will fill approximately 50 chocolate shells
75g Light Brown Sugar
75g Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar
200g Coconut Milk .use the thick white liquid if possible.


Line a brownie pan with Greaseproof Paper.
Make the caramel and when cooled store in the fridge for 24 hours.


1.   To make the caramel.

2. In a saucepan add the light brown sugar and the coconut milk and stir until it has all combined and warmed through.

3. Add the Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar and stir until it has completely dissolved into the liquid. Bring the Caramel to the boil and then simmer for 15 minutes until the sauce coats the back of your spatula or spoon. The Caramel will not be thick but does thicken up as it cools and when it has been left for 24 hours in the fridge.

4. Take off the heat and let the caramel cool for 10 minutes in the pan before transferring it to a glass jar or bowl. Allow cooling completely before storing in your fridge. 

5. Now let’s make the Chocolate shells by melting the Callebaut Dark Chocolate in the microwave on 30 seconds burst for approximately 90 seconds. There will still be chocolate nibs unmelted in the chocolate but using a spatula or spoon stir the chocolate until the mixture is smooth and creamy. This method avoids you burning the chocolate by over melting.

6. Using a brush or paint the inside of the chocolate mould until they are all coated. chill in the fridge then repeat the process again as it is better to have 2 coats of chocolate to make a thicker shell.

7. Pour some of the caramel into a piping bag and fill the shells up to 5mm below the rim, this is to ensure you have enough room for the chocolate to seal the caramel inside of the cup.

8. Put the mould in the freezer for the caramel to harden a little to allow the chocolate seal to be added.

9. When the caramel has set you can use a teaspoon to put melted chocolate onto of the caramel to seal it inside the shell and pop back into the fridge until it has set. carefully peel back the silicone from the chocolate to release from the mould.

10. If you wish to dust the chocolates you can use a variety of lustre dust to colour the chocolates.


Wear a pair of cotton gloves when taking the chocolates out of the mould as this will ensure there are no finger marks on the shiny chocolates.

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