Vegan almond salted caramels
Food & Drinks,  Kid Approved,  Plant Powered,  Snacks,  Sweet Treats

Vegan almond salted caramels

Ok, so I’m not vegan, I’m not even vegetarian. I’m just more conscious of things now then I was before. So we try to eat vegetarian in our house at least 3 times a week, eat more fish and less red meat, pork and poultry.  So far, I find that part to be pretty easy.  The only thing I have yet to give up or substitute in any way is cheese, the idea of vegan cheese still just doesn’t do it for me; although if any of you have some suggestions on really good ones, let me know.

So if we’re going to try to eat better in our regular meals, why shouldn’t we do the same for our snacks and sweet treats.  Luckily, I’m not a big fan of dessert to begin with so I don’t ingest a ton of refined sugars and gluten to begin with.  But every once in a while even I like to splurge with a little something sweet.  So I’ve been experimenting with nut butters, coconut oil, alternative natural sweeteners (like maple syrup, agave and honey), citrus, herbs, and so much more.

Some of the recipes work, and some of them not so much.  Some of them turn out different from expected, but still really great.  It’s all kind of a big experiment.

This is one of the ones that I think turned out pretty good.  I mean, they’re no Werther’s but, they certainly fill the sweet craving.  I hope you enjoy them as much as I did.

YIELD – fits a 9″ x 9″ cake pan


  • 2 cups of almond butter* (I use good organic)
  • 1/2 cup maple syrup
  • 1/4 cup virgin raw coconut oil
  • 1/2 tsp. cinnamon
  • Flaked sea salt for topping (Maldon salt works really well and if you want to be even more creative – try smoked Maldon salt flakes)


  1. Mix everything together in a food processor or mixer.
  2. Line a 9″ x 9″ baking pan with parchment paper and pour mixture onto the baking pan and spread out evenly.  Sprinkle salt flakes on top.
  3. Put into the freezer for an hour or until hard.  Once hard, cut into bite size squares and return to freezer for storage.



* if you don’t have almond butter, you can feel free to use any nut butter you like.  Cashew would be my next go to for sure.  Also if you don’t have nut butter, try smoking raw nuts and blending them up then mixing with the other ingredients.  It will give you a slightly different texture, but should still work fine.


These lovely little caramels have a more fudge like texture, but are tasty nonetheless.  They need to be kept in the freezer for the best consistency, as they will melt if kept out too long.  But, don’t worry, you can grab them right out of the freezer for a sweet treat and they have a nice chewy texture, without freezing your teeth!

I’ll be working on more recipes, like an actual candy one that you can wrap and keep at room temperature – but for now these are a quick and easy treat to make for your family.   Plus they’re vegan, gluten-free and refined sugar-free too!

Try them out and let me know what you think.








Till the next recipe,


Kristen xo


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