Vegan Rolos
by Marly McMillen
Indulge in creamy, chewy Vegan Rolos! This easy recipe delivers rich caramel wrapped in dairy-free chocolate. Perfect for vegans and candy lovers alike!
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Oh, Vegan Rolos, where have you been all my life? These little candy bites are the perfect mix of gooey vegan caramel and smooth, dairy-free chocolate—a combo that’s basically a love letter to your taste buds. As a vegan food blogger who’s tested countless desserts, I can confidently say these candies hit all the right spots. Yes, this recipe is your ticket to candy bliss.
My New Favorite Candy Obsession!
I still remember that little Rolo jingle from the 80s. Do you?
There are lots of chewy Rolos in a roll for you. If you’re choosy about what you chew. Real milk chocolate and caramel too To chew, chew, chew, chew, chew, chew chew.
Do you remember it, too?
So, when I first decided to make Vegan Rolos, I was skeptical—could I really recreate that iconic chewy caramel center without dairy? Spoiler alert: Yes!
The first bite was pure magic—creamy caramel melting into rich chocolate, with just the right amount of stretch. They’re now my go-to for movie nights, gifting, or just sneaking a treat when no one’s looking.
Trust me, these are the kind of candies that make you sing that jingle and do a happy dance in your kitchen!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Coconut Milk: Opt for full-fat canned coconut milk for a rich, creamy caramel. Shake the can well before opening. Find it in the international and/or baking aisle.
- Brown Sugar: Light brown sugar adds a warm, molasses-like depth. Swap with coconut sugar for a refined-sugar-free option.
- Maple Syrup: Pure maple syrup brings natural sweetness. Avoid pancake syrup, which contains artificial flavors. Check the baking aisle or near breakfast foods.
- Coconut Oil: This helps with smoothness and setting. Refined coconut oil is flavor-neutral. Look in the oils section or near baking goods.
- Cashew Butter: Choose smooth, unsweetened cashew butter for a nutty, creamy boost. Almond butter works as a sub. Find it near peanut butter.
- Vanilla: Pure vanilla extract enhances flavor. Check the baking aisle.
- Dairy-Free Chocolate Chips: Use high-quality brands like Enjoy Life or Guittard for smooth melting. Semi-sweet, oat milk chocolate, or dark work best. Find them in the baking or specialty diet section.
- Salt: A pinch of sea salt elevates the caramel. Table salt is fine, too.
How to Make Vegan Rolos
Get ready to whip up some candy magic! This process is fun, and I promise it’s easier than it looks. Let’s dive in. (For the full recipe instructions, scroll down to the recipe card.)
Step One: Make the Caramel
We’re going to cook up the caramel ingredients in a saucepan. I like to cook while stirring over medium heat until it starts to bubble gently—think of a happy little simmer. Lower the heat and let it cook for 10–15 minutes, stirring now and then, until it thickens into a glossy, golden caramel.
Turn off the heat, whisk in cashew butter, vanilla, and a pinch of salt. It’ll look so tempting, you’ll want to eat it by the spoonful! Let it cool slightly while you prep the chocolate.
Step Two: Melt the Chocolate & Assemble Rolos
Of course, you can use a double-boiler if that’s your preference. But I use a microwave-safe bowl to melt the chocolate chips with coconut oil. Heat it in 30-second intervals, stirring between). It should be silky-smooth and ready to coat your candies.
Grab your mini candy molds or a silicone mini muffin pan (trust me, silicone makes life easier). Spoon a little melted chocolate into each mold, using a spoon or pastry brush to brush it along the sides. Pop the molds in the freezer for 5 minutes to set.
Meanwhile, roll the cooled caramel into small balls—think marble-sized. Place one caramel ball in each chocolate-lined mold.
Top with more melted chocolate, smoothing the tops. Chill in the fridge or freezer for 30 minutes until fully set.
Step Three: Enjoy!
Pop the Vegan Rolos out of the molds and marvel at your candy-making skills. Take a bite and savor that chewy, chocolatey goodness!
Frequently-Asked Questions
Are Rolos vegan?
Traditional Rolos contain dairy, but this Vegan Rolos recipe uses coconut milk and dairy-free chocolate for a fully vegan treat.
What if my caramel is too thin?
Simmer it a few minutes longer to thicken, or chill it briefly before rolling into balls.
Can I make these without molds?
Yes! Use a fork to dip caramel balls into a bowl with melted chocolate, tapping to allow excess to drip back into the bowl. Place on a baking sheet lined with waxed or parchment paper. Repeat with the remaining caramel and chocolate. Chill to set.
Storage Tips
Store Vegan Rolos in an airtight container in the fridge for up to 2 weeks. Use a glass or BPA-free plastic container to keep them fresh. For longer storage, freeze in a freezer-safe container for up to 3 months—layer with parchment paper to prevent sticking. Thaw in the fridge for a few hours before enjoying.
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Dietary Adjustments
- Gluten-Free: This recipe is naturally gluten-free, but double-check the chocolate chips label.
- Refined-Sugar-Free: Use date caramel instead of brown sugar caramel and substitute sugar-free chocolate chips.
Vegan Rolos Candies
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
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).
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Vegan Candy
If you love this vegan Rolos recipe, here are more dairy-free candy favorites to try:
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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