Homemade Vegan Caramels

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Caramel (/ˈkærəmɛl/ or /ˈkɑrməl/[1][2]) is a beige to dark-brown confectionery product made by heating any of a variety of sugars…..( wikipedia )

But….not ours:) We will make healthy vegan caramel and it will taste like real one:) Or…maybe ours is real and Wikipedia is lying?

 

So…about those candies…

 

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I mix together sunflower seeds, salt and dates in food processor. You can use any kind of dates. Medjool dates are great and will give more toffee-like in flavor. Although more expensive, I think it’s worth the upgrade for its unique taste. And then chocolate, dark chocolate and maybe some nuts or sea salt on the top…

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I think I’m in love with those caramels… These are  gluten free, dairy free, and absolutely delicious — they taste just like the real thing!

No matter what you want to call them… These caramels are incredibly tasty and I love the subtle caramel flavor. Really, it’s the texture that truly won me over. Thin, crisp and flat out addicting. Perfect!

 

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Homemade Vegan Caramels
These are gluten free, dairy free, and absolutely delicious — they taste just like the real thing!
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Ingredients
  1. 200g unsalted roasted sunflower seeds
  2. 250g cups medjool dates (16), pitted - or any other dates
  3. 1/4 teaspoon fine sea salt
  4. 100g dairy-free chocolate or really dark 80% chocolate
  5. Sea salt or nuts for topping (optional)
Instructions
  1. Place the sunflower seeds, dates, and fine sea salt in a food processor. Blend until smooth for several minutes, until a thick dough forms.
  2. Press the mixture firmly into an 20 cm-by-20-cm pan. If the top is oily (from the sunflower seeds), gently blot it with a paper towel.
  3. Place pan in the freezer for at least 20 minutes.
  4. While the caramel is firming up, melt the chocolate chips in a double boiler or just in oven
  5. Remove the pan from the freezer. Take a butter knife and go along the edges of the pan to loosen it up. Turn the pan over onto a cutting board lined with parchment paper. Cut into small pieces.
  6. Using a small spoon (I used a silver baby spoon), drizzle a small dollop of melted chocolate over the top of each caramel square, using the back of the spoon to smooth it out and get chocolate along the edges. Sprinkle with sea salt or nuts, if you like. Place the cutting board in the fridge for 20 minutes to harden the chocolate.
  7. Enjoy!
Notes
  1. Store uneaten caramels in an airtight container in the fridge.
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