Delicious Coconut Cream Peanut Butter Chocolate Caramels

are you looking for a treat that truly feels gourmet?

look no further than these homemade coconut cream caramels dipped in rich, velvety chocolate.

they’re the perfect blend of creamy, chewy, and indulgent, making them a perfect treat for any occasion.

let’s talk about the taste and texture of these heavenly caramels.

thanks to the use of let’s do organic coconut cream, these caramels have a subtle hint of coconut flavor that perfectly complements the sweetness of the caramel.

the texture is soft and chewy, with just the right amount of resistance.

and let’s not forget about the chocolate coating – it adds a luxurious richness that takes these caramels to the next level of indulgence.

now, let’s dive into how to make these mouthwatering treats.

start by combining lakanto sugar substitute, let’s do organic coconut cream, coconut oil, salt, and vanilla extract in a saucepan.

cook the mixture on medium heat until it starts to boil.

once it’s started to boil, turn the heat down to medium low and cook about 20 minutes.

then, add the peanut butter and let the caramel cool about 30 minutes.

next, you can pour the caramel into a lined baking dish and let it cool for at least 4-6 hours in the fridge before cutting it into squares or rectangles.

then, dip each caramel piece into melted dark chocolate and let them set in the refrigerator. it’s that easy!

wondering how to store these caramels?

simply keep them in an airtight container in the refrigerator for up to two weeks. if you can resist eating them all in one sitting, that is, ha!

one of the best things about these homemade caramels is their versatility.

you can customize them by using different nut butters in place of peanut butter.

almond butter, cashew butter, or even hazelnut butter would all add their own unique twist to this recipe.

whether you’re treating yourself or sharing them with loved ones, these homemade coconut cream caramels with a peanut butter twist will become and obsession.

indulge in a little luxury – you deserve it!!

if you love Delicious Coconut Cream Peanut Butter Chocolate Caramels, then try these other recipes from upbeetandkaleingitblog

Lightened Up Vegan Blueberry Coffee Cake

Delicious and Easy Vegan Cinnamon Bagels

The Best Vegan Blueberry Bread

Raspberry Brownie Date Bites

No Bake Yogurt Protein Cookies

Healthy Banana Date Chocolate Bites

Cookie Dough Protein Peanut Butter Cups

Healthy Vegan Lemon Raspberry Muffin Cookies

Vegan Chocolate Chip Cookies Stuffed with Caramel

No Bake Peanut Butter and Chocolate Chip Protein Cookies

Vegan Strawberry Cheesecake Ice Cream

No Bake Vegan Protein Glazed Donuts

Vegan Chocolate Chip Protein Banana Cake

Super Fudgy Vegan and Gluten Free Sweet Potato Brownies

Vegan No Bake Protein Carrot Cake Bites

Vegan and Gluten Free Blueberry Bakery Donuts

Healthier Vegan Protein Butterfinger Bars

are you going to make Delicious Coconut Cream Peanut Butter Chocolate Caramels?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

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Delicious Coconut Cream Peanut Butter Chocolate Caramels

Recipe by MaryCourse: Bites, Desserts


Prep time


Cooking time




  • for the caramel:
    3/4 cup lakanto sugar substitute (or any other sugar/sub of your choice-not sure how others perform when turning into caramel though)
    1/2 cup heavy coconut cream
    1/4 cup coconut oil (vegan butter works too)
    1/2 teaspoon sea salt
    1 teaspoon vanilla extract
    1/2 cup runny peanut butter (or any nut/seed butter)

    for dipping:
    1 and 1/4 cup UNSWEETENED chocolate (the caramel is very sweet)
    1 tablespoon coconut oil (optional, for smoother dipping)


  • line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. set aside.

  • in a heavy-bottomed saucepan, combine the lakanto sugar substitute, heavy coconut cream, coconut oil, and salt over medium heat. stir continuously until the mixture comes to a boil.

  • once boiling, reduce the heat to medium-low and continue to cook, stirring frequently. this should take about 20 minutes. be careful not to let the mixture burn.

  • once the caramel reaches the desired temperature, remove the saucepan from the heat and stir in the vanilla extract and peanut butter.

  • pour the caramel into the a bread loaf pan. allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set for at least 4 hours, or until firm.

  • once the caramel has set, remove it from the refrigerator and lift it out of the baking dish using the parchment paper. place it on a cutting board and cut it into small squares or rectangles.

  • in a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring in between, until smooth.

  • dip each caramel piece into the melted chocolate using a fork or dipping tool, tapping off any excess chocolate. place the dipped caramels onto a parchment-lined baking sheet.

  • once all the caramels are dipped, refrigerate them for about 15-20 minutes, or until the chocolate has set.

  • store the chocolate-dipped caramels in an airtight container in the refrigerator for up to two weeks. enjoy your homemade treats!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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