Salted Caramel Chocolate Cups ( Vegan, Gluten Free)
VEGAN II SESAME FREE II DAIRY FREE II GLUTEN FREE II SOY FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE
These salted caramel cups are vegan, gluten-free and sweetened without refined sugar. They give you the rich mix of caramel and chocolate you want, but without any dairy, gluten or unneeded extras.
This is one of my favourite recipes, and after several weeks of testing, I’m finally happy with how they turned out. Using just five ingredients, these salted caramel cups combine a soft, gooey centre with a crisp oat base and a smooth chocolate layer.
You don’t need to take my word for it. Give them a go and experience a sweet treat that’s both satisfying and nourishing. These easy vegan caramel cups are perfect if you want something packed with flavour but free from refined sugar. And since there’s no need to bake, your only step at the stove is making the simple caramel filling.
Keep these refined sugar-free caramel cups on hand for a speedy dessert, a snack you can prepare ahead, or as a healthier option when you need something sweet. They’re sure to be a regular pick in your kitchen.
Notes on ingredients for dairy-free salted caramel cups
Oats
If you need this recipe for gluten-free caramel cups to be gluten-free, make sure to buy gluten-free oats. It's important to note that oats themselves are naturally gluten-free; however, companies cannot label them as such due to their manufacturing processes. There are several types of oats available, including steel-cut, rolled, quick, and instant. The type of oats you choose will depend on the texture you want, the cooking time, and how you plan to use them. For this recipe, I recommend using jumbo oats, also known as old-fashioned oats, or rolled oats. They provide a nuttier texture and are more robust, making them an excellent choice.
Steel-cut oats
Also known as Irish oats, these oats are coarsely chopped and have a chewy texture.
They take longer to cook than rolled oats, usually around 20–30 minutes.
They have a nutty flavour and are good for a hearty breakfast.
Rolled oats/Jumbo oats/Old-fashioned oats
Also known as old-fashioned oats, these oats are flat and flaky.
They cook faster than steel-cut oats, usually in about 5 minutes.
They have a softer texture and are good for porridge, granola, cookies, and muffins.
Quick oats
These oats cook quickly, usually in about one minute, and can be cooked on the stove or in the microwave.
They can be used for porridge, baked goods, and granola.
Instant oats
These oats are thinner and more finely chopped than rolled oats.
They have a soft texture and can be microwaved quickly.
Packaged instant oats can contain a lot of added sugar, so it's best to choose plain, unsweetened varieties
Where to buy: Most supermarkets or at the Grapetree.
Coconut oil
For the no-bake vegan caramel cups, use only virgin or unrefined coconut oil. This type comes from fresh coconut meat and does not contain added chemicals. You may also find it labelled as extra virgin or simply virgin coconut oil. Coconut oil sets at cooler temperatures, which helps the base hold its shape. Regular oils will not work for this recipe, as they stay liquid and the base will fall apart. There is no alternative here that can replace the solid texture coconut oil provides . Unless you can have dairy, I would recommend butter.
Coconut sugar
If you haven't tried coconut sugar yet, you are missing out. This sugar has a gentle, biscuit-like flavour with a hint of butterscotch, which works beautifully in sweet recipes like these delicious healthy salted caramel cups. I enjoy using it when making refined sugar-free caramel cups and other plant-based salted caramel desserts. If coconut sugar is not available, you can use brown sugar instead for a similar taste. I usually pick up coconut sugar online, at health food shops, or from Grape Tree, which is an affordable health food store in the UK.
Coconut milk
It's important to use coconut milk made from just coconuts. Most Supermarket brands contain emulsifiers and carcinogenic gums, which can prevent anything you make from setting or thickening. Additionally, these additives can cause inflammation. Purchasing from trusted sources such as Amazon or Well Easy is best to ensure high-quality coconut milk.
My favourite brands of coconut milk for these vegan caramel cups - Available online or at health food stores
Chocolate
Here's a little explanation of what type of chocolate I tend to use in cooking and for making these delicious homemade vegan chocolate caramel cups.
A dark chocolate bar with a cocoa content of 70% means that 70% of the chocolate has been made from ingredients found purely in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Use whatever chocolate you find palatable, though. Sometimes I will use 90% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy-free unless it’s a cheap brand, where they will add crappy fillers. My favourite brands to eat and use in cooking are also allergy-friendly, meaning some are soy-free, dairy-free, gluten-free, but not necessarily free from the top 14 allergens.
Green & blacks - Click here to go to the website.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)
My favourite raw chocolate brands are:
The raw chocolate company - vegan, gluten-free-organic
Conscious chocolate - plant-based, vegan & gluten-free
Ombar chocolate - vegan - organic
If you would prefer to make your own raw chocolate for these easy vegan caramel cups recipe, which will be soy-free, vegan and gluten-free, take a look at my raw chocolate recipe here.
Ingredients
Tips for Perfect Salted Caramel Cups
Use high-quality dark chocolate for the best flavour.
Add a pinch more sea salt flakes on top for extra contrast.
Try adding peanut butter, tahini or cashew butter for a different flavour twist in the caramel.
For a festive touch, drizzle with melted white vegan chocolate before serving.
Why I love this easy vegan caramel cups recipe
Look how cute they are, for starters. I love anything mini because it means you can eat more!
These homemade vegan salted caramel cups are healthier than store-bought chocolate.
These dairy-free chocolate cups are vegan, gluten-free, and soy-free, and they're incredibly delicious did I mention that yet?
If you don't want to faff about making small mini cups, you can use fairy cake cases instead - the same ones you would use for cupcakes.
Storage & Meal Prep for plant-based salted caramel cups
These no-bake vegan caramel cups store beautifully in the fridge or freezer, making them a great option for meal prep desserts. Just grab one when you need a little sweet pick-me-up! I kept them in the freezer and took them out the night before I want to eat them; otherwise, I would literally eat the whole batch. I just can’t stop myself sometimes!
FAQ,s
Are all the ingredients for these homemade vegan caramel cups gluten-free?
Yes, if you choose certified gluten-free chocolate and check labels for cross-contamination. Some chocolates or nut butters may have warnings for gluten, so always check before buying.
Is coconut cream required for the caramel?
Coconut cream makes the caramel rich and smooth. You can try other plant creams or full-fat oat cream for similar results.
How do I stop the chocolate from separating or blooming?
Melt chocolate slowly over low heat or use a double boiler. Stir well and avoid getting water in the chocolate.
Do these vegan salted caramel cups taste like regular caramel?
The taste is close with a hint of coconut, depending on your base. They're sweet, salty and have a rich, gooey middle.
Can I add toppings or mix-ins?
Yes, top with flaked sea salt, chopped nuts or shredded coconut. For a twist, stir cacao nibs or a nut butter into the caramel.
Can I serve these no-bake caramel cups at room temperature?
You can set them out for a bit, but if it's warm, the caramel may soften. They keep their shape best when served chilled.
Got more questions about these vegan and gluten-free salted caramel cups? Leave a comment below!
2 hours cooking & chilling makes approx 20 mini cups
Step by step
Recipe
Salted caramel
1 tin coconut milk
80 g coconut sugar
1 tsp coconut oil
pinch sea salt
Oat base
50 g GF oats ( blended in a Nutri Bullet or similar)
25 g melted coconut oil
1 tsp vanilla extract
Chocolate topping
170g chocolate bar (see notes)
Method
To make the caramel, put all the ingredients into a saucepan and whisk together, then reduce the heat to medium and cook for 25 minutes, occasionally stirring, till the caramel is really thick. Add a pinch of sea salt to the caramel. Leave to completely cool.
To make the oat base, mix the blended oat flour with the coconut oil and vanilla extract and press it into the case you are using. For the mini-cases, I used a tsp of the oat mixture.
Once the caramel has cooled, add a teaspoon on top of the oat base, and chill in the freezer for up to an hour till solid.
Melt the chocolate over a bain-marie or in the microwave, then take out the caramel cups from the freezer and top with the melted chocolate. Leave the caramel cups in the fridge for an hour, and then they will be ready to eat.
If you try this recipe, don’t forget to save it, share it with friends, and leave a comment below with your thoughts. For more inspiration, explore my gluten and dairy-free dessert collection, featuring recipes that are both nourishing and delicious.
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