Indulge in one of these scrumptious vegan star chocolates, with a gorgeous gooey & soft coconut caramel centre outlined with a tasty pure chocolate bite. Your taste buds will tinge, with vanilla & agave syrup. These vegan treats are the perfect pick me up for a festive wintery evening.
Equipment
- Saucepan
- Stirring Spoon
- Glass Jug
- Chocolate Moulds (Shape your choice!)
- Fridge
Ingredients
For the caramel
- 150ml Water
- 50g Creamed Coconut
- 1/4 Tsp Vanilla Extract
- Pinch of Pink Himalayan Salt
For the chocolate
Method
- First, add the coconut sugar and 50ml of the water to a pan and bring to the boil.
- Then, add the remaining 100ml of water along with the creamed coconut. Allow the mixture to simmer away on a low heat, stirring regularly, until it has thickened up. This took around 40 minutes, but keep an eye on your caramel and remove from the heat once you have the right consistency. The caramel will be darker than shop bought soft caramel, but this is because of the darker colour of the coconut sugar.
- Once you have removed from the heat, then stir in your vanilla extract and salt.
- Place your caramel to one side, and make your raw chocolate. Melt the cacao butter gently in a glass bowl or jug over a pan of hot water. I used a glass jug as it was then easier to pour the mixture into the chocolate mould.
- Once the cacao butter has completely melted, remove from the heat and add all of the remaining ingredients and stir until the mixture is smooth.
- Pour a small amount of the raw chocolate into the bottom of your chocolate moulds and pop the moulds into the fridge for 20 minutes or so for the chocolate to set.
- Next, add the caramel, then top off again with more raw chocolate. Then put the chocolates back into the fridge to set for a couple of hours.
- Share & enjoy!
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