Salty and Sweet Caramel Dessert Bites

The recipe for these Vegan Caramel Cookie Bites came to me in a dream.  In fact, I often have dreams about recipes.  They include smells, textures and tastes.  I don’t stop thinking about the recipes until I make them.  Almost like I have to prove it’s delicious in reality.

Using the dream as guidance, I knew I was going to use a dulce de leche caramel sauce I have been working on.  With the addition of shredded coconut, I thought, ‘this dessert may taste like Girl Scout Somoas’.  A WIN in my book.  I think you will enjoy the crunchy, salty, sweet and decadent flavors in these cookie bites.

Dulce de Leche Caramel Cookie Bites

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

These bites combine crunch from the baked cookie, indulgence from the caramel and a fun texture from the shredded coconut. They keep fantastically well for days after making. Please note you will need a mini cupcake pan or small molds of your choice to make this dessert. Also, the prep and cook time does not include the one hour I suggest for the bites to set in the fridge before serving.

Author: Bekah Rife

Category: Dessert, Sweet

Cuisine: Gluten-Free, Plant-Based, Vegan

Serves: 18-20

Ingredients

Baked Cookie

• ¾ cup almond flour*
• ¼ cup coconut flour
• ¼ cup melted coconut oil
• 1 tablespoon maple syrup
• ¼ teaspoon ground nutmeg
• ¼ teaspoon baking powder
• ⅛ teaspoon sea salt
• Nonstick baking spray, I like Trader Joe's Coconut Oil Spray

Caramel

• 1 cup canned full fat coconut milk
• 3 tablespoons coconut sugar
• 1 teaspoon corn starch
• ½ teaspoon vanilla extract
• 1 good pinch sea salt
• ¾ cup shredded coconut

Chocolate

• 1 cup semi-sweet vegan chocolate chips
• 1 teaspoon coconut oil

Garnish

• Finishing salt or sea salt

Instructions

1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas), preheat your even to 350, and prepare 3 cups of boiling water. If you're using a silicone mini cupcake tray, place it onto a medium-sized baking tray. This allows you to move the tray around with ease during the various steps.
2. Place all cookie ingredients into a small bowl and mix.
3. Spray your cupcake pan with nonstick spray. Place ¾ tablespoon of batter into each cup. This will give you 18-20 cookies. Press down to flatten with your thumb. Place in oven and let bake for 10-12 minutes or until golden brown.
4. Next, place a small saucepan on the stove and heat to medium. Place all the caramel ingredient into the pan except the coconut. Whisk together until there are no lumps, and bring to a boil. Reduce heat to low and let simmer for 5-6 minutes allowing the caramel to thicken. Once thick remove from the heat and whisk in the shredded coconut.
5. If you have a double boiler, use it for this step. If not, pour your boiling water into a medium saucepan on stove and heat to medium. Place a stainless steel bowl on top of the pot. Whisk to melt the chocolate, this should take 2-3 minutes. Once melted, remove the bowl from the heat.
6. Take your cookies out of the oven when golden brown. At this point, your cookies, caramel and chocolate should all be removed from the heat, and lined up for assembly!
7. To assemble place 1 teaspoon melted chocolate onto each cookie crust. Use the back of your teaspoon to smear the chocolate evenly, see picture above. Next, add ½ tablespoon of the coconut caramel on top of the chocolate. Spread evenly with your fingers, making sure to completely cover the chocolate with the caramel mixture. Grab a spoon or pastry brush and coat with chocolate. Drizzle on top of the bites using quick strokes. Garnish each bite with a few finishing salt flakes (I love Maldon) or a small pinch of sea salt.
8. Place the cookie bites into the fridge and let set for an hour or more. Pop out of the molds and enjoy! Keep any leftovers in the fridge.

Notes

*I prefer the finely ground white almond flour for this recipe, as opposed to the almond flour with brown specks throughout. This is purely for aesthetics, as it is more striking when the cookie is white in contrast with the chocolate and caramel colors.

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For another use of your mini cupcake pan, try making our Healthy Peanut Butter Cups!