Chef Melissa Coppel developed this vegan oat chewy caramels recipe to bring you a confection that’s easy to scale, tastes amazing, and meets all the criteria to be the perfect impulse product.
The recipe starts with a creamy, deep base of caramelized sugar, smooth oat milk, and creamy coconut purée.
But instead of the traditional butter and cream mix used in regular caramels, these vegan oat chewy caramels use a combination of Miyoko’s vegan butter and Valrhona’s groundbreaking Amatika Blanche 35% vegan almond “white chocolate.”
Don’t have access to this plant-based couverture? No problem! In the recipe book, you will find Chef Melissa’s homemade oat white chocolate recipe—the perfect base for all your dairy-free or vegan chocolate recipes.
Pair these wrapped vegan oat chewy caramels with eye-catching packaging, and you’ll have a beautiful gift or snacking option ready for your vegan customers at all times!
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