Caramel Kisses (vegan)

It's been more than a decade since I've eaten a Caramel Kiss, and have struggled to find them anywhere since then, let alone find a plant-based version. How can one small, sweet little morsel be so elusive? 

I decided to take matters into my own hands and recreate this special treat, using a thick, vegan condensed milk for the caramel, rich chocolate for the topping, and a few other special ingredients. These are so easy to make and tastes insanely good, and can be stored in the freezer until you need to serve them. 

Ingredients for the base

  • 200g plain flour
  • 75g desiccated coconut
  • 100g caster sugar
  • 125g butter, melted

Ingredients for the filling 

  • 320g vegan condensed milk
  • 100ml soy cream
  • 1 tbs butter
  • Pinch of salt
  • Pinch of cinnamon

Ingredients for the topping

  • 120ml soy cream
  • 60g vegan chocolate

Caramel Kisses

Vegan caramel kisses

Vegan caramel kisses

 

 

Instructions for the base

  • Preheat oven to approximately 190 degrees Celsius and set aside a 24 mini tart cases or a mini muffin tray.
  • In a large bowl, combine flour, coconut and sugar until mixed well.
  • Pour in butter crumble together using your fingers until just combined.
  • Bring mixture together in plastic wrap or baking paper, cover and place in the fridge for 30 minutes.
  • Once rested, remove pastry from the fridge, roll out to approximately 5mm thick and press into prepared tin.
  • Bake for 15 minutes or until cases start to brown, then remove from oven and set aside.

Instructions for the filling

  • Combine all ingredients in a saucepan and cook over a medium heat until mixture starts to bubble. It should be thick and hot.
  • Evenly divide into prepared cases, then place in the fridge to set.

Instructions for the topping

  • Heat cream until hot (but not boiling), then add chocolate and mix until smooth.
  • Remove cases from the fridge, top with chocolate mixture and place back in the fridge to set for at least 2 hours.
  • Top with coconut if desired.

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