I’m not a huge chocolate fan, which I know is nuts but chocolate just doesn’t really do it for me. I much prefer vanilla, and I love vanilla with caramel.

These make great candies and are the perfect lil’ treat.

Ingredients:

  • 2 cups cashews (I buy THIS brand)
  • 1/2 cup maple syrup (I buy THIS brand)
  • 1/2 cup coconut oil, melted (I buy expeller pressed, it has no coconut flavor)
  • 1 tbsp vanilla (I buy THIS brand)

Directions:

  1. Soak the cashews overnight in filtered water.
  2. Drain the cashews and add them to a blender with all of the other ingredients. You will need a strong blender for this, like a Vitamix.
  3. Pour the mixture equally into 8  cupcake tins.
  4. Add to the fridge and make the caramel while it hardens.
  5. Add the caramel and let it cool in the fridge for at least an hour. Add Himalayan salt!

Caramel recipe HERE.

I like chocolate, but I LOVE caramel, especially when it's paired with vanilla! These vanilla salted caramel cups are divine!

4 Comments

  1. I made these, and neither the bottom, nor the caramel set. 🙁 They’ve been in the fridge for 4 hours now.

    • dani stout Reply

      The caramel should have set immediately unless it was not cooked long enough. It becomes very thick before it even cools.

  2. Hi Dani can I substitute some of or all of the coconut oil in these for ghee? with thanks!

    • dani stout Reply

      The coconut oil in the vanilla part is what helps it solidify. I’d probably suggest eliminating the liquid for the vanilla part if you don’t have coconut oil, adding ghee might make it too watery.

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