Vegan Caramel Pods

Vegan, dairy-free, egg-free, wheat-free option

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Makes 32 pods

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Vegan, dairy-free, egg-free, wheat-free option 〰️ Makes 32 pods 〰️

These vegan caramel pods are something I’ve been dreaming up for a little while now. If you’re from Australia, you are probably well acquainted with Pods chocolate. They are a nostalgic memory I’ve had for many years since going vegan. After not ever coming across a dairy-free alternative, I figured it was about time to make them myself. These pods consist of an oat-y outer shell, gooey coconut caramel filling, and a crisp vegan milk chocolate top. They are rich, sweet, salty, and so moreish. I hope you like them as much as I do!

To see a video of how to make this dish, click here.

INGREDIENTS

Caramel:

• 1/2 cup coconut cream (scooped from the thickened portion at the top of the can, avoiding the watery section at the bottom)

• 1/4 cup + 1 tablespoon coconut sugar

• 1/4 teaspoon salt

Shell:

• 1 ½ cups oats (use wheat-free if needed)

• ½ cup almond meal

• 1/3 cup plant-based milk (I used oat)

• 1 tablespoon golden syrup

Chocolate:

• 120 grams vegan milk chocolate

• Pinch sea salt

METHOD

1. Preheat the oven to 180 °C and line a baking tray with baking paper. Add the caramel ingredients to a saucepan over medium-high heat and stir often. Bring the mixture to a boil, then remove from the heat. Allow the caramel to cool enough to transfer to a jar or measuring jug, then place in the fridge to thicken.

   1/2 cup coconut cream (scooped from the thickened portion at the top of the can, avoiding the watery section at the bottom)

   1/4 cup + 1 tablespoon coconut sugar

   1/4 teaspoon salt

2. In the meantime, prepare the shells. Place the oats in a food processor and process until it resembles flour. Add the other ingredients and process well to combine, using a spatula to scrape down the sides in between processing as needed. The dough should be firm enough to shape into shells. If the mixture is too dry, add a dash more of milk.

   1 ½ cups oats (use wheat-free if needed)

   ½ cup almond meal

   1/3 cup plant-based milk (I used oat)

   1 tablespoon golden syrup

3. Take a tablespoon amount of mixture and roll into a ball using the palm of your hands. Use your thumb and fingers to shape the dough into a half circle shape. You want the shell to be slightly thicker at the base so that it won’t fall over, while creating deeper sides that will hold the filling. Place the shell face down on the tray and repeat with the remaining dough. Bake for 18-20 minutes, until golden brown on the tops of the sides.

4. While still warm from the oven, use your fingers to gently mould the shells into shape again. Some may fall apart at this point, which is completely normal (and taste just as good dipped into the caramel), and others may stay together with slight cracks. These are going to look a bit rustic, but this is all a part of the charm. Allow to cool.

5. Fill each shell almost to the top with caramel, reserving some space for the chocolate. Melt the chocolate and sea salt over medium heat in a saucepan, stirring often. Once fully melted, top the pods with the chocolate. Place in the fridge until the chocolate layer has hardened. Enjoy! Store these in an airtight container for up to one week.