California Prune Caramel Chocolate Candy Cups – with Vegan Option!
These delicious chocolatey candies by Alison Needham are so incredibly rich and flavorful. Filled with either an easy Vegan Prune Caramel or a more traditional Spiced Prune Caramel Sauce, they are an irresistible treat. Though they are a bit time-consuming to make, they store well, and can easily be made in stages.
Ingredients
Vegan Prune Caramel:
- 1/3 cup maple syrup
- 1/3 cup tahini
- 1/3 cup California Prune Puree
- 3 tablespoons coconut oil
- Pinch of sea salt
OR
For the chocolate candy:
- 2, 10 oz, packages of dark chocolate chips (vegan if desired)
- Flaky sea salt or dehydrated strawberries, for garnish
Directions
Make the Vegan Prune Caramel. Add the tahini, maple syrup, prune puree, and coconut oil to a small saucepan. Heat over medium heat, whisking constantly, until the mixture bubbles and thickens about 5 minutes. Stir in the sea salt, cool completely, then chill in the refrigerator before making the candies. (If you are making the Spiced Prune Caramel Sauce, also ensure it is also completely cool before making the candies.)
Make the candies. Line a muffin tin with paper liners and set it aside. Put the chocolate chips in a large microwave-safe bowl. Microwave on high for 1 minute. Stir the chocolate with a rubber spatula. If it needs more time, continue to heat it in the microwave in 15-second increments, stirring well between each. Stir with the spatula until the chocolate is melted and smooth.
Put about 1 tablespoon of melted chocolate into each lined muffin cup. Using a small brush or spatula, pull the melted chocolate about 1/3 of the way up around the edges of the paper liner. Place the muffin tin in the freezer for 5 minutes, or in the refrigerator for 15 minutes, until the chocolate is set. Remove from the freezer.
Using a small scoop (about the size of 1 teaspoon), scoop chilled caramel onto each chocolate-lined candy cup. Flatten the scoop of caramel with a spoon, then either pour or spoon the remaining melted chocolate on top of each candy to just cover the caramel. If necessary, smooth tops with a small spatula. Top with crushed dehydrated strawberries or flaky sea salt if desired.
Return the pan to the oven or fridge until the chocolate is completely set. These candies can be stored in the freezer for up to 3 months, or in the refrigerator for up to one month.
Notes:
This recipe can also be made in mini muffin tins if you want smaller candies.