Vegan chocolate cups with miso caramel

5 1 ratings

Total time 45 mins

35 mins preparation time

10 mins cooking time

No-bake chocolate cups filled with plum nougat and chewy miso–soy caramel make the perfect vegan dessert. Kikkoman Soy Sauce enhances the sweetness of both the caramel and the chocolate, adding depth and a distinctive umami flavour.

Ingredients

6 portion(s)

Miso caramel:

10 g

vegan butter

30 g

sugar, vegan

30 g

thick coconut cream

2 tsp

light miso paste

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

Plum nougat:

30 g

rolled oats

80 g

dried plums

10 g

shredded coconut

1 tbsp

peanut butter

1 tsp

tahini

1 tbsp

maple syrup

 ½ tbsp

Kikkoman Naturally Brewed Soy Sauce

Additionally:

170 g

vegan dark chocolate, 70%

1 tsp

coconut oil

2 tsp

white sesame seeds

Nutritional facts (per portion):

1,356 kJ / 324 kcal

20 gFat

5 gProtein

34 gCarbohydrates

Preparation

Step 1

10 g vegan butter – 30 g sugar, vegan – 30 g thick coconut cream – 2 tsp light miso paste – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Melt the butter in a saucepan. Add the sugar, coconut cream, miso paste and Kikkoman Soy Sauce. Whisk until combined. Cook over a low heat for about 10 minutes, stirring frequently, until the sugar caramelises and the mixture thickens. Pour the caramel into a bowl and leave to cool.

Step 2

30 g rolled oats – 80 g dried plums – 10 g shredded coconut – 1 tbsp peanut butter – 1 tsp tahini – 1 tbsp maple syrup –  ½ tbsp Kikkoman Naturally Brewed Soy Sauce

Transfer the oats to a food processor and blend until finely ground. Add the plums, shredded coconut, peanut butter, tahini, maple syrup and Kikkoman Soy Sauce. Blend everything into a sticky nougat-like mixture. With damp hands, shape small balls, flatten them slightly and place them on a plate.

Step 3

170 g vegan dark chocolate, 70% – 1 tsp coconut oil

Bring a small amount of water to a simmer in a saucepan. Place two-thirds of the broken chocolate pieces and the coconut oil in a heatproof bowl set over the saucepan. Melt the chocolate in a bain-marie, stirring constantly. Remove from the heat, leave to cool slightly, then add the remaining chocolate. Stir and reheat briefly until fully melted.

Step 4

2 tsp white sesame seeds

Pour about 3 tsp of melted chocolate into the bottom of each mould and spread it evenly over the base and sides, about 3½ cm high. Refrigerate for 5 minutes or freeze for 3 minutes. Repeat twice. Add a layer of nougat, pressing it down gently, then pour in the caramel and refrigerate for 10 minutes. Cover with the remaining chocolate, spread evenly and sprinkle with the sesame seeds. Chill for 5 minutes.

Tip

You can replace the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce or Kikkoman Gluten free Soy Sauce—both sauces are vegan.

When melting the chocolate, make sure the water in the saucepan does not touch the bottom of the bowl.

You can melt all the chocolate at once, but tempering it in stages will make the chocolate glossier and prevent it from melting too quickly when handled.

You can use silicone or paper muffin moulds. If using paper moulds, stack several together to make them sturdier and easier to coat with chocolate.

Recipe-ID: 1639

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