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Caramel Kisses (vegan)

It's been more than a decade since I've eaten a Caramel Kiss, and have struggled to find them anywhere since then, let alone find a plant-based version. How can one small, sweet little morsel be so elusive?�

Ingredients for the base

  • 200g plain flour
  • 75g desiccated coconut
  • 100g caster sugar
  • 125g butter, melted

Ingredients for the filling 

  • 320g vegan condensed milk
  • 100ml soy cream
  • 1 tbs butter
  • Pinch of salt
  • Pinch of cinnamon

Ingredients for the topping

  • 120ml soy cream
  • 60g vegan chocolate
Caramel Kisses
Vegan caramel kisses
Vegan caramel kisses



Instructions for the base

  • Preheat oven to approximately 190 degrees Celsius and set aside a 24 mini tart cases or a mini muffin tray.
  • In a large bowl, combine flour, coconut and sugar until mixed well.
  • Pour in butter crumble together using your fingers until just combined.
  • Bring mixture together in plastic wrap or baking paper, cover and place in the fridge for 30 minutes.
  • Once rested, remove pastry from the fridge, roll out to approximately 5mm thick and press into prepared tin.
  • Bake for 15 minutes or until cases start to brown, then remove from oven and set aside.

Instructions for the filling

  • Combine all ingredients in a saucepan and cook over a medium heat until mixture starts to bubble. It should be thick and hot.
  • Evenly divide into prepared cases, then place in the fridge to set.

Instructions for the topping

  • Heat cream until hot (but not boiling), then add chocolate and mix until smooth.
  • Remove cases from the fridge, top with chocolate mixture and place back in the fridge to set for at least 2 hours.
  • Top with coconut if desired.

Did you try these already?