Caramel filled chocolates

Caramel filled chocolates

These are so good.

They are vegan, gluten free and nut free.

Some cheap to make once you have moulds.


  • 100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
  • 1 tablespoon of coconut oil – this makes it easier to spread in the mould.
  • You might need more/less chocolate depending on size of your moulds.
  • Use a brush and do a thin layer in mould.
  • When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.
  • Caramel
  • The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
  • 100g brown sugar – white will also work but will slightly change the flavour
  • 2 tablespoon of water
  • 1 teaspoon vanilla essence
  • 1 tbsp maple syrup/golden syrup
  • 100g dairy free butter
  • Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
  • Once chocolate is set, fill with cold caramel.
  • Cover with more chocolate. Once fully set remove from moulds

Eat. 😋😋


Vegan vanilla fudge


A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

  • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
  • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 10/15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
  • Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
  • The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

  • Add chopped nuts once you get the caramel colour.
  • Line moulds in chocolate prior to adding fudge
  • Role fudge into balls and cover in either icing sugar or cocoa powder

Chocolate covered fudge

Vegan gluten free fudge

*** Vegan gluten free fudge ***


  • 400g Vegan chocolate


  1. Place condensed milk and chocolate in slow cooker at high until chocolate is melted.
  2. Once chocolate is melted, turn down to low.
  3. Leave on low for 90 minutes, stir regularly.
  4. At end of 90 minutes, add any extra ingredients/flavours
  5. Pour in lined tray or moulds and put into fridge overnight.


  • White chocolate
  • Creme mint chocolate
  • Baileys
  • Lemon
  • Peanut/almond butter
  • Vanilla