Vegan Caramels for Your Holiday Baking


VeganSweets CaramelsYesterday we shared a new discovery, Vegan Sweetened Condensed "Milk" available from Pangea. But that vegan store not only seeks out rare vegan foods, they also create some themselves. Their VeganSweets product line boasts donuts, cinnamon rolls, white chocolate chips (seriously!), truffles, and their latest re-addition, Vegan Caramels that are free from milk, butter, and dairy of any kind … "From Pangea`s exclusive VeganSweets line, these gourmet caramels are all-natural and boast a rich, buttery caramel taste with no hydrogenated oils. Savor them on their own or melt in the microwave for caramel apples!"

Yes, it is reported that these chewy morsels work in recipes just like their traditional (dairy-laden) cousins. With these vegan caramels you can now make dairy-free caramel brownies, turtle cookies, homemade candy bars, quick caramel topping, and the following delicious recipe for Vegan Caramel Apple Crisp, submitted by the friendly folks at Pangea …


Caramel Apple Crisp

7 or 8 Tart (Granny Smith work well) Green Apples, peeled, cored, and sliced
1 Cup Sugar
1 1/3 Cup Packed Brown Sugar
1 Cup All-Purpose Flour
1 Cup Quick Cooking Oats
2/3 Cup Melted Earth Balance or other Vegan Margarine
1 Tablespoon Ground Cinnamon
2 4-oz Bags of VeganSweets Caramels, melted in microwave

Preheat the oven to 375 degrees F.

Spray one 9 x 13 and one 8 x 8 pan with non-stick cooking spray. Arrange half the apples in the 9 x 13 pan and the other half in the 8 x 8. Sprinkle each with 1/2 cup sugar.

Mix together the brown sugar, flour, oats, cinnamon and margarine. Sprinkle half this mixture over the 9 x 13 apples. Top the oat mixture with 1/4 to 1/2 cup melted caramels. Bake both pans for 15 to 20 minutes.

Remove from oven. Spread the apples in the 8 x 8 pan over the apples in the 9 x 13 (making a second layer). Top with remaining oat mixture and another 1/4 to 1/2 cup of caramel. Bake an additional 15 to 20 minutes or until apples are tender and top is crisp. Remove, and let sit until warm.

Especially good with vanilla soy ice cream and more caramel sauce on top!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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