These Chocolate Caramel Peanut Clusters are an easy no-bake dessert perfect for the holidays or just a quick post-dinner sweet treat! Plus, these peanut clusters are vegan and gluten-free; a wonderful yet simple Christmas recipe.
Prep Time40 minutesmins
Total Time2 hourshrs40 minutesmins
Servings: 23chocolate clusters
Calories:
Author: Natasha Minocha
Ingredients
Caramel Peanut Clusters
2cupsPeanuts, roasted and unsalted
1/3cupVegan salted caramelYo can use regular caramel sauce too.
1cupDairy free chocolate or Dark chocolate (70%)
1-2tspSea salt
Vegan Salted Caramel Sauce
400mlCoconut milk, full fat
3/4cupCoconut sugar
1tbspCoconut butterYou can use coconut oil too, or leave it out altogether
1tbspCornstarch
1Vanilla bean, split lengthways.
1 1/2 tspSea salt
Instructions
Keep a tray lined with baking paper or silpat ready.
Warm the caramel sauce slightly.
In a large bowl, combine the peanuts with the caramel sauce. The nuts should be well coated. Add more sauce if you need to.
Drop by teaspoonfuls onto the prepared tray. Place the tray in the freezer for 10-15 minutes to allow the nut clusters to firm up well.
In the meanwhile, melt the chocolate till smooth and shiny.
Dip each cluster into the melted chocolate, making sure all sides are completely covered in chocolate. Gently place on the tray. Sprinkle with sea salt and place the tray in the refrigerator to allow the clusters to set. Enjoy!
Vegan Salted Caramel Sauce
Combine the coconut milk, coconut sugar, cornstarch, coconut butter in a thick-bottomed saucepan. Add the vanilla bean.
Whisk the mixture well and cook in medium-low heat for 20-25 minutes until the sauce thickens. It should coat the back of a spoon. You will need to keep whisking the sauce while it is cooking so it doesn't burn.
Take it off the heat, discard the vanilla bean and stir in the sea salt. Taste ( carefully!) and add more salt if you like.
Let the sauce cool completely and transfer to a jar. Store in the refrigerator.