Raw Vegan Caramels and Nut Butter Filled Caramel Bites


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Today’s recipe is so easy and authentic tasting that you have to try it.

I know I say that about many of my creations, but between the short time investment of less than five minutes to make, that there are just three ingredients used, and how good they taste, you just have to give these a whirl.

Raw Vegan Caramels in bowl


Raw Vegan Caramels (Gluten/Soy/Nut Free) – Make in 5 minutes with 3 ingredients

1/2 c Pine Nuts (Raw if you prefer, or Roasted.  Pine Nuts are seeds and not actually nuts.  Edited to add: every time I re-post this recipe, I get many emails asking if you “have to use pine nuts because they are expensive.”  You are using one half cup which is probably not more than $3 dollars worth, max.  I highly recommend using pine nuts but if you want to substitute cashews, that would be my second choice.  Almonds or other nuts will alter the flavor and you won’t have a raw vegan “caramel”.  You’ll still have something good, just not a caramel.  It’s only a few bucks and I suggets just “splurging” on pine nuts)
1/2 c Medjool Dates (pitted & loosely packed), about 8 average-sized dates
1 Tsp Vanilla Extract


Grind the nuts to a fine powder. Add the dates, vanilla, and blend until the mixture combines.  Flatten, chill, slice and serve. Caramels will keep for weeks at either room temperature or in the refrigerator. Optionally, fill with nut butter and make caramel-nut butter ‘sandwich cookies’.


Ingredients needed to make Raw Vegan Caramels

Instructions & Directions
Grind the Pine Nuts.  I used a scant 1/2 c

Scoop of pine nutsPine nuts in blender
Ground up pine nuts

Then, add the Pitted and Loosely Packed Medjools & Vanilla Extract to the Ground Pine Nuts.   For me, this was 8 thumb-sized medjools.  I wish I had used my food scale because I realize there is massive variance, but just aim for a loosely packed 1/2 c of dates.

Dates in scoop
Dates added to ground pine nuts

But Don’t Over Grind.  The high oil content of the pine nuts can cause them to separate and get funky.  I was trying to be mindful of this and could have probably blended the nuts for an additional 15 seconds but I erred on the side of not over grinding and the taste is perfect despite some chunkiness in the finished caramels

Ingredients all ground up

Remove the Caramel “Dough” and Flatten it onto a Cutting Board.
Tip: Use parchment paper or plastic wrap to save yourself some sticky dishes later.

Raw Vegan Caramel dough being spread onto parchment paper
Spread out Raw Vegan Caramel dough
Close up of Raw Vegan Caramel dough

For a Quantity/Size Frame of Reference, I put my Hand Next to the Caramel Dough.  We’re not talking a huge amount here.  As I’ve mentioned before, I don’t like to make boat loads of one recipe because I am fickle and like to keep changing things up and prefer smaller batches so I get to nibble on a variety of foods!

Hand next to Raw Vegan Caramel dough

Put the flattened caramel “dough” into the Fridge for a few hours

Dough placed in refrigerator

Remove it from the Fridge and Cut it Into Bite-Sized Pieces!  You’re Done!

Raw Vegan Caramel dough removed from refrigeratorRaw Vegan Caramels being cutCut Raw Vegan Caramels
Cut up Raw Vegan Caramels
Raw Vegan Caramels stacked in bowlOverhead of Raw Vegan Caramels in bowl
Close up of Raw Vegan Caramels

Optional Tweaks:
Make Nut Butter-Filled Caramel Sandwich Bites!  Who Needs an Oreo Double Stuff when you have these laying around?!

Nut Butter Filled Caramel Bites

But First, I had to Decide Which Nut Butter To Fill the Caramels With, and It was a Tough Call…


NuttZo Nut Butter container

Barney Butter Almond Butter?

Barney Butter Almond Butter container

Cashew Butter?

Cashew Butter container

Sunflower Seed Butter?

Sunflower Seed Butter container

Coconut Peanut Butter?

Coconut Peanut Butter container

Coconut Oil?

Coconut Oil container

In the end, I decided to use plain jane Peanut Butter but trust me, it was a hard call as you can imagine!

Smear the Nut Butter

Nut Butter Filled Caramel dough spread with nut butter

Fold in Half

Nut Butter Filled Caramel dough folded in half
Close up of dough folded in half

Cut into The Appropriate Sizes That You Enjoy!

Nut Butter Filled Caramel Bites cut up

You could make these as large or small as you like.  Or use cookie-cutter shapes to cut them out in pretty hearts, stars, etc.!

Side view of Nut Butter Filled Caramel BitesNut Butter Filled Caramel Bites on parchment paper
And then Enjoy These Nut Butter Filled Raw Vegan Caramel Bites!
Close up of one Nut Butter Filled Caramel BiteThree Nut Butter Filled Caramel Bites on parchment paper

Store them in the Fridge or Freezer, or on the countertop if the nut butter or filling does not need to be kept refrigerated.  I like them slightly chilled and because of the high oil content in the pine nuts, even in the freezer, they don’t freeze solid.  Rather just very chewy which is how I love them and the vanilla flavor that is infused in them is really divine!

Side of cut up Nut Butter Filled Caramel BitesOverhead of one Nut Butter Filled Caramel Bite

Optional Tips and Tweaks:
Add Cinnamon, Hazelnut/Coffee/Orange/Etc. Extract to the Caramel “Dough” Mixture to Create any variety of Flavored Caramels

Add 1 Tbsp Cocoa or Carob Powder to the Caramel “Dough” Mixture to Create Chocolate Caramels

To Make high Raw Vegan Caramel Sauce
Use the Caramel “Dough” Mixture and Add Enough Liquid such as coconut milk or coconut water, or a nut milk such as almond milk, and Blend.
Thin out the mixture to your liking and you’ve just created high Raw Vegan Caramel Sauce!  I bet Raw Vegan Caramel Sauce would be the perfect touch to my
Raw Vegan Apple Crumble

Raw Vegan Apple Crumble in clear container
Side view of Raw Vegan Apple Crumble in container

The Raw Vegan Apple Crumble “Juice” is Cinnamon & Vanilla Extract infused Agave.  I love it

Raw Vegan Apple Crumble showing liquid layers
Close up of Raw Vegan Apple Crumble
Three Nut Butter Filled Caramel BitesOne Nut Butter Filled Caramel Bite on parchment

Do you like caramels?

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.