Description
Indulge in these rich and luscious Caramel Chocolate Cups, featuring a creamy coconut milk caramel filling with a hint of vanilla, nestled in a decadent vegan dark chocolate shell. Topped with maple-glazed pecans, these sweet treats combine smooth textures and deep flavors perfect for plant-based dessert lovers.
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
Maple Glazed Pecans
- 1 cup pecans
- 2 tablespoons pure maple syrup
Chocolate Shell
- 14.1 oz vegan dark chocolate
- Oil spray/oil (for frying or greasing)
Instructions
- Prepare the Maple Glazed Pecans: In a small skillet, heat the pecans over medium heat, then add the maple syrup and cook, stirring frequently, until the pecans are evenly coated and slightly caramelized. Remove from heat and set aside to cool.
- Make the Caramel Filling: In a saucepan over low heat, combine the canned coconut milk, caster sugar, brown sugar, maple syrup, sea salt, and vanilla bean paste. Stir continuously until the sugar dissolves and the mixture starts to simmer gently.
- Thicken the Caramel: In a small bowl, whisk together the cornstarch and plant-based milk until smooth. Slowly add this slurry to the simmering coconut mixture, stirring constantly. Continue cooking on low heat until the mixture thickens to a smooth caramel consistency, about 5-7 minutes. Remove from heat and let cool slightly.
- Melt the Chocolate: Chop the vegan dark chocolate finely and melt it gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Form Chocolate Cups: Lightly grease silicone or paper muffin molds with oil spray. Spoon a layer of melted chocolate into each mold, coating the sides and bottom evenly. Place the molds in the refrigerator for 10 minutes to allow the chocolate to set.
- Fill the Cups: Once the chocolate shells have set, spoon in the caramel filling into each cup, leaving some space at the top for the final chocolate layer.
- Top with Pecans and Seal: Place several maple-glazed pecans on top of the caramel in each cup. Cover with the remaining melted chocolate, ensuring the filling is completely sealed inside. Refrigerate for at least 1 hour to fully set.
- Serve and Enjoy: Once set, carefully remove the caramel chocolate cups from the molds. Store them in an airtight container in the refrigerator until ready to serve. Enjoy chilled for the best texture and flavor.
Notes
- Full-fat canned coconut milk is essential for a rich and creamy caramel texture.
- Use superfine sugar for faster dissolution during caramel preparation.
- The plant-based milk can be almond, soy, or oat milk, depending on your preference.
- Ensure the chocolate is melted gently to maintain a smooth texture and avoid seizing.
- Refrigerate the cups completely to allow the chocolate to harden and the caramel to set properly.
- For extra crunch, toast the pecans lightly before glazing them.
