These Paleo Vegan Caramel Rolos are so simple to make and are a great little treat. A no cook caramel covered in dark chocolate. They are gluten free, dairy free, and naturally sweetened.
Recreating childhood candies and treats is definitely a favorite thing for me to do. It's fun to see how close I can get to the original using all real, whole ingredients. These are super simple to make, mostly waiting/refrigerating, and taste so similar to the real candy. I hope you try them!
Nut Free Candy
These homemade rolos are nut free using No Sugar Added SunButter in the caramel center. This makes them a great treat for everyone, including those with nut allergies or sensitivities. The caramel is a simple mixture of SunButter, maple syrup, coconut oil and vanilla. No cooking/boiling is required which makes these so simple!
Storing Paleo Rolos
There are a few different ways you can store these candies all depending on preference of the caramel filling. At room temperature the caramel is gooey, more like a Caramello candy bar. In the fridge they are more firm and in the freezer they are chewy just like a classic Rolo. So if that's what you're going for, store them covered in the freezer.
I know you will love the paleo vegan caramel rolos because they are simple, sweet, and so tasty. Here are some more homemade candy recipes to try:
- Vegan Paleo Butterfingers (nut free)
- Paleo Vegan Snickers Bars
- Vegan Paleo Tootsie Rolls (nut free)
- Paleo Vegan Cadbury Creme Eggs
- Vegan Paleo Pecan Turtles
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Paleo Vegan Caramel Rolos
Ingredients
- ⅓ cup No Sugar Added SunButter
- ¼ cup maple syrup
- ¼ cup melted refined coconut oil
- 1 teaspoon vanilla
- ¾ cup dairy free chocolate chips
Instructions
- In a medium bowl, combine the SunButter, maple syrup, coconut oil and vanilla. Mix well until smooth and combined. Cover and place in the fridge for 2 hours to harden.
- Once the caramel has thickened, scoop into ½ teaspoon balls and place on a small sheet tray lined with parchment or wax paper. Should make 37-40 balls. Place back in the fridge for an hour.
- Remove from the fridge and shape into the rolo shape, rolling them into a smooth ball and then flattening the top and bottom. Place back on the sheet tray and refridgerate for 30 more minutes.
- Place the chocolate chips in a small glass measuring glass or bowl and microwave in 30 second intervals until melted, about 1-2 minutes. Dip each caramel in the chocolate, letting the excess drip off and place back on the sheet tray. Place back in the fridge for 30 minutes to set.
- These can be stored at room temperature for gooey caramel, in the fridge for more firm or the freezer for chewy caramel like a rolo. Best stored covered no matter which way.
Nutrition Information
Sue says
Can almond butter be used instead of SunButter?
Kendra says
Can't wait to try these!
Is the nutrition info provided for the entire recipe(40 servings), or for one serving?
Jessica DeMay says
Hi Kendra- that's per piece of candy. I hope you love them!