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logo-sara-kidd-vegan-baking (2)

No-Bake Flourless Vegan Caramel Crunch Cookies

By Sara Kidd April 6, 2020 2 Comments

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Caramel Crunch Cookies 2 this recipe

This no-bake, flourless caramel crunch cookie is going to fix any sweet tooth craving you have in lockdown. This vegan recipe uses very simple ingredients from your pantry to create a very satisfying snack. You can see me bake this on my Bake-Along with Vegan Chef Zacchary Bird here: https://www.facebook.com/events/624857121398023/

Caramel Crunch Cookies copy

Here are some tips for this recipe

  • These keep best in the fridge or freezer for weeks
  • You can use any nuts or muesli
  • Use silicon egg rings to help create that perfect round shape when setting the caramel
  • When making your caramel, make sure the sugar syrup is a dark brown before you add your coconut cream
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Vegan Caramel Crunch Cookies by Sara Kidd

No Bake Flourless Vegan Caramel Crunch Cookies


★★★★★

5 from 1 reviews

  • Author: Sara Kidd
  • Yield: 6 large cookies 1x
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Description

Very simple cookie recipe with ingredients from your pantry


Ingredients

Scale

Caramel

  • 220 grams caster sugar (1 cup)
  • 60 ml water (¼ cup)
  • 1 tsp white vinegar
  • 100 grams coconut cream (⅓ cup + 1 tbs)
  • good pinch sea salt

Cookie

  • 160 g favourite roasted muesli or granola (approx 1 ½ cups)
  • Handful of your favourite salted nuts chopped coursely (or whatever you have handy)
  • 250 g high quality vegan dark chocolate ((50 to 70% cocoa) or whatever you have handy)

Decoration

  • 50 g vegan white chocolate
  • Pink candy colouring or petal dust

Instructions

  1. Combine sugar, water, white vinegar in saucepan. Stir over low heat until the sugar dissolves. Don't bring to boil until all the sugar has completely dissolved.
  2. Increase the heat to high and bring to the boil without stirring.
  3. Once very golden but don't burn, take off heat and allow to sit for a minute.
  4. Very slowly stir in coconut cream (it's going to bubble so be EXTRA careful) + salt until completely combined and put back on the stove at medium heat to boil for a few seconds whilst viciously stirring – don't let it burn.
  5. Take off heat and pour muesli and nuts into the pot. Stir to completely cover. Make sure it’s not too runny. If so add more muesli.
  6. Arrange 6 silicone egg rings on a lightly greased baking tray. Fill each ring about half a centimetre and place in freezer to set for about 15 minutes.
  7. Melt chocolate in a large mixing bowl in the microwave in short bursts or using a double boiler method.
  8. Remove caramels from the freezer and using a spatular or a butter knife gently lift the caramels onto a cooling rack and place over the baking tray. It's going to be sticky!
  9. Dunk each caramel into the chocolate and completely cover. Scrape off excess chocolate and place on the rack. Once you have covered all cookies put back into the freezer to set.
  10. To decorate, melt white chocolate and add colouring. Remove cookies from freezer and drizzle over the top of each cookie. Keep cookies cold in the fridge or freezer right up until eating.
  • Category: Snack
  • Cuisine: Dessert

Keywords: caramel, flourless, vegan cookie

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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Filed Under: Vegan, Caramel, Cookies, Gluten Free, No bake, Recipe, Soy Free Tagged With: caramel, cookie, flourless

About Sara Kidd

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Comments

  1. Rosie says

    April 9, 2020 at 9:28 am

    The ebook fill in slip doesn’t work 😢

    Reply
    • Sara Kidd says

      April 9, 2020 at 9:58 am

      Are you trying to download the baking 101?

      Reply

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  • About
  • Recipes
    • Cake
      • Cake Recipes
      • Classic Flavours
        • Vanilla
        • Chocolate
        • Berries / Fruit
        • Lemon
        • Back
      • Mini Cakes
      • Cupcakes
      • Back
    • Frostings, Fillings, Buttercreams
    • Muffins
    • Cookies
    • Pastry / Desserts
    • Scones
    • Free From
      • Gluten Free
      • Nut Free
      • Soy Free
      • Back
    • Back
  • Cookbook
  • Classes
  • Blog
    • 8 Easy Egg Replacements For Baking
    • 12 Must Have Cake Decorating Tools
    • How To Fix The Most Common Vegan Baking Mistakes
    • Top 5 Tips for Choosing The Best Oil for Baking
    • Fixing The Top 5 Issues for Gluten-Free Vegan Baking
    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
    • Back
  • Resources
    • 8 Easy Egg Replacements For Baking
    • Vegan Food E-Numbers List
    • Vegan Baking Tips
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