Homemade Salted Caramels [sugar & dairy-free, vegan, keto approved]

Move over Caramilk, there’s a new caramel in town!

These are actually pretty easy to whip up & only require a few ingredients! I used my go-to dairy-free caramel sauce in this recipe! I love making a batch of this to pour over brownies (try my keto brownie recipe), fresh strawberries, homemade ice cream, or anything, really!

The sweetener I used in this caramel sauce is a combination of monk fruit & erythritol, Lakanto. It is an all natural sweetener that doesn’t raise blood sugar. I use it in most of my low-sugar/sugar-free recipes as I have found it to be the best to bake with! I used the golden version, which is similar to brown sugar. To purchase the sweetener I used you can find it here (US) or here (Canada).

My favourite sugar-free chocolate chips are Lily’s brand or Krisda! To make these vegan just make sure the chocolate you use is a dairy-free/vegan chocolate. I like this one for a vegan option!

I used a silicon baking mold in this recipe to shape & freeze the caramel before coating in chocolate. You can find the one I used here!

If you make these make sure to tag me over on Instagram, so I can share your re-creations on my IG stories! I hope you love them as much as I do!

Print Recipe

Homemade Salted Caramels [sugar & dairy-free, vegan, keto approved]

Move over Caramilk, there's a new caramel in town!

Servings

Caramels

Ingredients

Caramel Filling

• 1 can Coconut milk
• 1/3-1/2 cup Golden Lakanto Sweetener Linked above
• 1/4 tsp Pink or Celtic Sea Salt Plus a bit extra to sprinkle on top on the finished chocolates
• 1 tsp Vanilla extract

Chocolate Coating

• 1 cup Dark chocolate chips You may need to melt a bit more, depending on how thick of a chocolate layer you want
• 1 tbsp Coconut oil Or avocado oil, ghee or grass-fed butter

Servings Caramels Ingredients Caramel Filling 1 can Coconut milk 1/3-1/2 cup Golden Lakanto Sweetener Linked above 1/4 tsp Pink or Celtic Sea Salt Plus a bit extra to sprinkle on top on the finished chocolates 1 tsp Vanilla extract Chocolate Coating 1 cup Dark chocolate chips You may need to melt a bit more, depending on how thick of a chocolate layer you want 1 tbsp Coconut oil Or avocado oil, ghee or grass-fed butter

Instructions

1. Bring coconut milk & sweetener to a boil on medium heat, then reduce to a simmer.
2. Let simmer here for about 15-25 mins until it starts to thicken, & stirring regularly. Make sure to keep an eye on it & notice when it begins to thicken as well as ensure it is not burning or sticking to the bottom of the pot.
3. Once it has thickened remove from heat & add the rest of the ingredients & mix together.
4. I highly recommend using a silicon mold (the mini square one I love is linked above), as it makes it very easy to remove the caramels from this. Spray with avocado oil or coat in oil of choice.
5. Pour the prepared caramel evenly into the greased silicon molds. I put the silicon mold on a baking pan to stabilize it before adding the caramel sauce. Place in the freezer for a few hours or ideally overnight to fully harden.
6. Once hardened, remove the frozen caramels from the freezer.
7. Add the chocolate & coconut oil to a microwave safe bowl & melt for 30-second intervals, stirring in between, until the chocolate is melted.
8. Pop the hardened caramels out of the silicon mold & coat evenly in the melted chocolate. Place the chocolate coated caramels on a plate lined with parchment paper so they do not stick to the plate.
9. I then placed these in the freezer to harden & melted a little more chocolate to do a second chocolate layer. This is optionally & just gives a thicker chocolate layer to the caramels.
10. I topped them with a tiny sprinkle of pink salt & placed the caramels in the freezer to harden.
11. Once they have fully hardened they can be stored in the fridge. When you bite into them right from the fridge the chocolate layer will be firm but the caramel layer will be gooey, just like real caramel sauce! Enjoy!