Vegan Salted Caramel Fudge Bites

You know a vegan recipe is pretty bomb when a non-vegan can’t stop eating it. And this recipe is pretty bomb. 

I’m not a vegan by any means, but I respect the diet and make the effort to eliminate animal products when  I can. My  boyfriend isn’t a vegan either and makes no effort to avoid animal products. Not that there’s anything wrong with that, it’s not really his cup of tea. And when I told him I made a “vegan” dessert, his face shriveled up like he was smelling ammonia….how dramatic.


Fast forward to a few hours later and with about 4 bites already in his mouth he attempts to ask, “So these are healthy…right?!”

I mean yea there’s no added sugar nor any animal products, but I definitely don’t recommend making these the norm in your healthy lifestyle. But as a yummy dessert for a special occasion, or if you’re reallyyyyy craving something sweet, these may be my new personal go-t0.


Quick shout out to pinch of yum for her amazing vegan caramel recipe found here. I’ll write out the ingredients and directions below.




3 cups of crushed graham crackers (I used these which are confirmed vegan)
1 cup melted vegan butter (Melt Organic Butter Spread is my absolute favorite)
2 cups semi sweet chocolate chips (dairy free)
1/2 cup full fat coconut milk
1/4 cup + 1 tbsp coconut oil
1/4 cup real maple syrup
2 tbsp almond butter
pink Himalayan salt or sea salt


  1. To make your caramel sauce, melt the 1/4 cup of coconut oil and maple syrup in the microwave for about 30-60 seconds, or until your coconut oil has taken on a fully liquid form. Whisk or stir in the 2 tbsp of almond butter. Once your sauce has taken on a smooth texture, set aside to cool.
  2. Take a baking dish at least 2 inches deep, I used a glass Pyrex, and line it with aluminum foil. This will make it much easier to remove your final product onto a cutting board.
  3. In a large mixing bowl combine your crushed graham crackers and melted butter evenly. I crushed about 15 graham crackers in a large zip-loc bag to get 3 cups. Once the crumbs and butter are evenly mixed, press the crust onto the bottom of the baking dish making your bottom layer
  4. Rinse the same bowl if you’re like me and don’t want to dirty another, then pour your 2 cups of chocolate chips straight in.
  5. Over the stove, combine the 1/2 cup of coconut milk and 1 tbsp of coconut butter. Bring it to a simmer/light boil. Once there, remove from the heat and pour over the chocolate chips. Let it sit for a minute or 2 before stirring to fully melt the chocolate.
  6. Once you have a smooth texture, pour the chocolate over your graham cracker crust. Try to make this layer as even as possible.
  7. Finally, drizzle your caramel sauce all over your chocolate and sprinkle the salt on top. Refrigerate for about 2 hours, or until chocolate has hardened.
  8. Cut into desired size bites and voi la! you’re finished!

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