Caramel Filled Chocolate Hearts (Vegan)
These cute little dark chocolate hearts are filled with a luscious, homemade caramel. They are sweet, creamy, delicious and perfect for your valentine.
Ingredients
Caramel Filling
- ¾ cup plant based milk
- ⅓ cup brown sugar
- ¼ cup plant based heavy cream
- ½ tsp vanilla extract
Chocolate Coating
- 150 grams dark chocolate - I used Lindt Excellence 70% bar
- ¼ tsp coconut oil
Instructions
Caramel Filling
- 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. 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. Remember, the caramel will thicken as it cools, so be careful how thick you allow it to get while on the stove top.***feel free to cook the caramel less time ( for a looser caramel) or more time (for a thicker, chewier caramel)
Chocolate Coating
- Using a double boiler, melt the chocolate and coconut oil over medium heat. Allow the chocolate to cool slightly.
Assembly
- 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.***This recipe made just enough caramel filling for all 30 hearts.***These are the molds I used. I order them from Amazon. Each heart is roughly 1in x1in x ¼in.
- 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.