Our vegan salted caramel chocolate bar starts with something most salted caramel chocolates skip: real cashew butter caramel. No dairy, no butter, no shortcut syrups. We slow-cook cashew butter with organic coconut sugar into a soft, buttery caramel, layer it inside a bar of single-origin heirloom cacao, and finish the top with a light hand of sea salt flakes. The result is a salted caramel chocolate bar that hits like a proper dessert — sweet, savory, and a little smoky from the dark cacao — without the heavy, coated feeling dairy caramel leaves behind. It is small-batch, hand-poured in our Berkeley kitchen, organic, and dairy-free. If you have been searching for a vegan salted caramel chocolate that doesn't taste like a compromise, this bar was built for you.

What makes this vegan salted caramel dark chocolate bar different

Real cashew butter caramel (no dairy)

Most salted caramel chocolate bars on the shelf rely on dairy caramel — butter, cream, sometimes sweetened condensed milk. That caramel is dense and rich, but it also mutes the cacao and leaves a coating on the palate. We wanted a salted caramel chocolate that let the chocolate breathe. So we built the caramel from cashew butter and organic coconut sugar. Cashew butter carries the same buttery mouthfeel, but the sugar has a lower glycemic curve and a warmer, molasses-adjacent note that plays with dark cacao rather than fighting it.

Single-origin heirloom cacao shell

The chocolate itself is single-origin heirloom cacao, stone-ground and gently roasted so the fruit notes stay intact. When the sea salt hits, it does two jobs — it lifts the cashew butter caramel and it sharpens the cacao. That is the whole idea. Sweet, salty, dark, clean. A vegan salted caramel chocolate that reads as artisan first, plant-based second.

Ingredients — cashew butter caramel, heirloom cacao, sea salt

Cashew butter caramel

Organic coconut sugar — the base of the caramel and the chocolate sweetener
Cashew butter — the fat that makes the caramel buttery without dairy

Heirloom cacao

Heirloom cacao — single-origin, stone-ground, gently roasted
Cacao butter — for a snap-clean bar
Vanilla bean — whole-pod, real vanilla

Sea salt flakes

Sea salt flakes — Pacific-harvested, applied by hand to the top

No dairy. No soy. No gluten. No refined cane sugar. No emulsifiers.

Tasting notes

Buttery cashew butter caramel

Buttery cashew butter caramel that softens on the tongue rather than snapping.

Sea salt crystals on the finish

Sea salt crystals on the finish — small crunch, big mineral lift.

Dark cacao body

Dark cacao body with quiet fruit notes underneath the sweetness.

No dairy heaviness — the bar clears cleanly, ready for another bite.

How to enjoy — pairings, gifting

Break a square, let it sit on the tongue for a second, then chew. The caramel is set solid, so it needs a beat of warmth to open up.

Pairings (cold brew, oat-milk latte, rye whiskey)

For pairings, cold brew coffee is the obvious one — the coffee's bitter edge and the salt in the chocolate lock into each other. An oat-milk latte works if you want it softer. For something after dinner, a small pour of rye whiskey with a slice of this bar is close to perfect: rye brings caramel and pepper, the bar answers with dark cacao and salt.

Gifting angle

It also gifts well — the 2 oz bar tucks into a card, a stocking, or a small-batch chocolate box without any fuss.

Salted caramel chocolate bar vs dipped caramels — the difference

If you searched "salted caramel chocolate" and landed on a page of individually wrapped, chocolate-dipped soft caramels, you have seen most of what the category offers. Those are candies — a caramel center inside a thin chocolate shell. What you are looking at here is different. This is a chocolate bar with a set caramel layer running through it. You break off a square, and the caramel is part of the square, not a filling that oozes out. The texture is closer to a caramel fudge tucked into a dark chocolate slab. If you want a bar you can snap, share, and portion — instead of a bag of individual candies — a salted caramel chocolate bar is the right shape for the job.

Nutrition facts & allergens

Vegan. Dairy-free. Soy-free. Gluten-free. No refined cane sugar. Contains coconut. Made in a facility that also handles tree nuts. Full nutrition panel is on the back of the wrapper.

Sourcing & sustainability

The cacao is heirloom, fair-trade, and single-origin. We work with farmer partners we know by name, not commodity brokers. The cashew butter and coconut sugar are certified organic. We hand-pour in small batches at our Berkeley kitchen, which lets us hold the temper tight and keep waste low. The wrapper is compostable-lined. Nothing about this bar is optimized for a factory floor — it is optimized for the flavor of the cacao and the pace of a small kitchen.

Frequently asked questions

Is Coracao salted caramel chocolate vegan?

Yes. The caramel is coconut-based — no dairy, no butter, no honey. The bar is fully plant-based.

What kind of salt do you use?

Sea salt flakes, applied by hand on top of the bar. They give a small crunch and a mineral lift that keeps the caramel from feeling flat.

Is the caramel liquid or solid?

Solid. It is set inside the dark chocolate bar, closer to a caramel-fudge texture than a runny filling — so you can snap a square without a mess.

How long does it stay fresh?

Best within 6 months of the print date, stored below 68°F, away from direct sun. Cashew butter caramel is stable at room temperature — no refrigeration needed.

Shipping, storage & gifting

We ship Berkeley small-batch, direct from the kitchen. In warm months we pack with insulation. Store the bar in a cool, dry spot — a pantry is fine, a fridge is not needed. If you are sending it as a gift, the bar arrives in its own printed wrapper, ready to slip into a card or a small chocolate box.

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