Caramel Filled Chocolate Hearts (Vegan) (Edit recipe)

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These cute little chocolate hearts are made with slightly sweet dark chocolate and filled with a creamy, homemade caramel. A decadent, dairy-free, two-bite delight perfect for self-indulging or sharing with your valentine.

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Original Recipe

PREP TIME

1 hour and 20 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 30

Ingredients

Caramel Filling

.75 cup Almond Milk, (any plant-based milk will work)
.33 cup Brown Sugar, (Zulka Brown Pure Cane Sugar)
.25 cup Dairy-Free Whipping Cream, (Country Crock Dairy-Free Heavy Cream)
.5 tsp Vanilla Extract

Chocolate Heart

150 grams Dark Chocolate, (Lindt Excellence 70% Bar)
.25 tsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the caramel: To a small pot, add the milk, heavy cream and sugar. Place the pot over medium heat, stirring until the sugar is dissolved.
Continue to stir occasionally as the caramel heats up and comes to a simmer. Allow the sauce to remain at a simmer until the desired consistency is reached. I was looking for a thick caramel sauce consistency. This took about 25 minutes start to finish. (the caramel will thicken as it cools, so be careful how thick you allow it to get while on the stove top)
Remove the pot from the heat and add the vanilla extract. Stir until the vanilla is fully incorporated and set the caramel aside to cool to room temperature.
To prepare the chocolate: Using a double boiler, melt the chocolate and coconut oil over medium heat. Allow the chocolate to cool slightly.
To make the caramel filled hearts: Place 1/2 teaspoon or more of chocolate in each heart mold. Swirl the chocolate around or use a brush to make sure the sides and bottom have a nice covering of chocolate. Place the molds in the refrigerator for about 10 minutes for the chocolate to set.
Once the chocolate sets, add about 1/2 teaspoon of caramel filling to each mold. Place the molds back in the refrigerator for 10 minutes for the caramel to set.
Use the rest of the chocolate to fill the molds in and cover the caramel. Place the molds back in the refrigerator for about 20 to 30 minutes for the chocolate and caramel to set. Remove the hearts from the molds and enjoy. I suggest storing the hearts in the refrigerator.

Notes

*Feel free to use store bought caramel or make your favorite recipe.

** For a thinner caramel, cook it a little less, for a thicker caramel, cook it a little more.

*** This recipe makes just enough caramel for all 30 hearts. **** A link to the heart molds I used - Amazon.com: Silicone Heart Chocolate Mold, Candy Molds for Party, Wedding, Jelly, Heart Shaped Ice Cube, Pack of 2 : Home & Kitchen

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	3 g
Carbohydrates:	4 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.