Vegan Rolos Candies

A vegan rolo has a bite taken out showing gooey caramel inside of a chocolate candy shell.

Creamy vegan caramel wrapped in a crisp dairy-free chocolate shell. These Vegan Rolos are chewy, rich, and perfect for satisfying your sweet tooth!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings candies

Calories 99kcal

Author Marly McMillen

Equipment

1 Mini Candy Molds

Ingredients

Dairy-free Caramel

½ cup coconut milk
¼ cup brown sugar
¼ cup maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla
1 tablespoon cashew butter

Chocolate Coating

1 ½ cups dairy-free chocolate chips (see notes)
1 teaspoon coconut oil

Cups - Metric

Instructions

For the Vegan Caramel

In a small saucepan, combine coconut milk, maple syrup, brown sugar, and coconut oil. Bring to a gentle boil over medium heat, stirring frequently.
Reduce to a simmer and cook for 10–15 minutes, stirring occasionally, until the caramel thickens and darkens slightly.
Remove from heat and whisk in cashew butter, vanilla extract, and salt. It should be smooth, glossy, and stretchy—almost like a dulce de leche vibe. Let it cool slightly while you prep the chocolate.

For the Chocolate Coating:

In a heatproof bowl, melt the chocolate and coconut oil together over a double boiler or in the microwave (30-second intervals, stirring between each, until smooth).

Assemble the Rolos:

Use a silicone mini muffin pan or candy mold for easy release.
Spoon about 1 teaspoon of melted chocolate into each mold. Use the back of a spoon or pastry brush to coat the sides. Freeze for 5 minutes to set.
Roll the caramel into balls. Add a cramel ball into the center of each mold with set chocolate.
Top with more melted chocolate to seal and smooth the tops. Chill in the fridge or freezer until fully set (about 30 minutes).

Notes

I love using dairy-free milk chocolate for dipping purposes. Enjoy Life has vegan milk chocolate chips that are perfect. I find I don't even have to add coconut oil when I use this chocolate because it melts very smoothly.

If you're using dark or semi-sweet chocolate, adding coconut oil helps thin out the chocolate so it's easier to dip, but it's not required.

Nutrition