Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.

Vegan Caramel and Cashew Oreo Cake Pops

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.

Sarah has ascended. As a new baby vegan, she’s officially been reborn as a better person than me.

It’s hard, you know… It’s not easy being a monster amongst these buff vegan goddesses. I look at myself in the mirror now, knowing that Sarah, a mere 10 feet away, has purified herself in the dairy-free fountain of rebirth, and I think to myself, “What are you, really? Why must you be so?”

“You know, I don’t think you’re a bad person…” The voice of an angel whispers behind me. I mustn’t let her soothe me.

It’s only a matter of time. I know soon she and Constance will go take their vegan road trips, watch their vegan movies, sit under their vegan umbrellas at the vegan only conferences at Kale Beach, or Cashew Pier, or wherever vegans go without me. I’ll be left behind. I’ll be festering in the guilt-ridden state of sub-par consciousness that non-vegans must endure while they frolic about, playing games of Hug the Pig or Kiss the Cow.

“Are those real places?”

Oh, the agony of being lesser than, the pain of immoral existence, the heartache of knowing that each day, my mere presence must burden Sarah’s pristine conscientious morality.

“I had no idea you could be so dramatic.”

Yes, yes, it’s only a matter of time before she can no longer be around me. But at least we can both look back on these shared experiences together. At least we’ll always have cake pops.


Vegan Caramel and Cashew

Oreo Cake Pops

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.

Melodrama aside, these cake pops are supremely delicious. The creamy Oreo truffles are fantastic on their own, but covered in peanut butter caramel and chocolate, there’s no comparison. One caveat: the caramel is not as “stretchy” as regular caramel. It forms a thin shell on the outside and has more of a texture like peanut butter taffy on the inside, but that’s decidedly not a bad thing.

This recipe makes about 12 cake pops.

Tools:

  • Blender or food processor
  • Parchment paper
  • Candy thermometer
  • Cake pop sticks (we found ours in the baking section at Giant)

Ingredients for the Oreo Cake Pops:

  • 18 Oreos
  • 4 oz. Tofutti or other vegan cream cheese

Ingredients for the Vegan Caramel:

  • 1 and 1/3 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 1/4 tsp. salt
  • 1/2 cup unsweetened cashew milk
  • 4 tbsp. Earth Balance or other vegan butter substitute
  • 2 tbsp. creamy peanut butter
  • 1 tbsp. vanilla

Toppings:

  • 10 oz. bag of vegan chocolate, such as Chocolate Dream or Enjoy Life
  • 1 cup of cashews, crushed

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.

How to Put This in Your Mouth – Oreo Cake Pops:

  1. Place the oreos and the “cream cheese” in a blender or food processor and blend until smooth. You’ll likely have to scrape down the sides a few times.

  2. Cover a baking sheet or plate in parchment paper. Roll the Oreo mixture into balls and place on the parchment paper. Put them in the freezer while you make the caramel.

NOTE: We re-rolled ours after they came out of the freezer to give them a neater shape, but it isn’t necessary.

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.
Rolled before freezer time.

 

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.
Re-rolled after freezer time.

How to Put This in Your Mouth – Vegan Caramel:

  1. In a small saucepan, heat the “butter,” cashew milk, and salt until combined. Turn off heat and let sit.

  2. In a 2 quart saucepan, mix the sugar, corn syrup, and water together until the sugar is completely covered and forms a grainy paste. (Don’t skimp on the size of the saucepan- the mixture will bubble and grow when the milk/butter is added). Heat over medium low. The syrup will become clear and bubble rapidly, then at about 315 degrees, it will start to turn slightly golden. At any point between 260 and 320 degrees, you can move on to step 3.

    Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.

  3. Turn off the heat and carefully add the butter and milk mixture to the syrup, whisking to combine. Be careful – the mixture will bubble and spit. Once whisked together, turn the heat back on to low and let simmer for about 20 minutes until thickened and syrupy; be careful not to let the temperature go above 250 degrees.

  4. Turn off the heat and add the peanut butter and vanilla. Whisk to combine.

  5. Take the Oreo cake pops out of the freezer, insert the cake pop sticks, and roll in the caramel. Place back on the parchment paper and into the freezer while you prepare the toppings.

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.

For the Toppings:

  1. Melt the chocolate using a double boiler method.

  2. Put the cashews in a plastic bag or underneath some plastic wrap and crush with a rolling pin, hammer, forehead, or whatever else is on hand.
  3. When the caramel on the cake pops is set, dip the top into the chocolate, and then into the cashew pieces. Put them back on the parchment paper and place them back into the freezer for five minutes to set.

And that’s it! You are now free to eat your days worth of calories in two perfectly sweet vegan bites. Enjoy!

Vegan Caramel and Cashew Oreo Cake Pops are the best of every flavor: peanut butter, chocolate, Oreos, and vegan caramel. Perfection.


Master List of Ingredients:

Tools:

  • Blender or food processor
  • Parchment paper
  • Candy thermometer
  • Cake pop sticks (we found ours in the baking section at Giant)

Ingredients for the Oreo Cake Pops:

  • 18 Oreos
  • 4 oz. Tofutti or other vegan cream cheese

Ingredients for the Vegan Caramel:

  • 1 and 1/3 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 1/4 tsp. salt
  • 1/2 cup unsweetened cashew milk
  • 4 tbsp. Earth Balance or other vegan butter substitute
  • 2 tbsp. creamy peanut butter
  • 1 tbsp. vanilla

Toppings:

  • 10 oz. bag of vegan chocolate, such as Chocolate Dream or Enjoy Life
  • 1 cup of cashews, crushed

How to Put This in Your Mouth:

How to Put This in Your Mouth – Oreo Cake Pops:

  1. Place the oreos and the “cream cheese” in a blender or food processor and blend until smooth. You’ll likely have to scrape down the sides a few times.

  2. Cover a baking sheet or plate in parchment paper. Roll the Oreo mixture into balls and place on the parchment paper. Put them in the freezer while you make the caramel.

NOTE: We re-rolled ours after they came out of the freezer to give them a neater shape, but it isn’t necessary.

How to Put This in Your Mouth – Vegan Caramel:

  1. In a small saucepan, heat the “butter,” cashew milk, and salt until combined. Turn off heat and let sit.

  2. In a 2 quart saucepan, mix the sugar, corn syrup, and water together until the sugar is completely covered and forms a grainy paste. (Don’t skimp on the size of the saucepan- the mixture will bubble and grow when the milk/butter is added). Heat over medium low. The syrup will become clear and bubble rapidly, then at about 315 degrees, it will start to turn slightly golden. At any point between 260 and 320 degrees, you can move on to step 3.

  3. Turn off the heat and carefully add the butter and milk mixture to the syrup, whisking to combine. Be careful – the mixture will bubble and spit. Once whisked together, turn the heat back on to low and let simmer for about 20 minutes until thickened and syrupy; be careful not to let the temperature go above 250 degrees.

  4. Turn off the heat and add the peanut butter and vanilla. Whisk to combine.

  5. Take the Oreo cake pops out of the freezer, insert the cake pop sticks, and roll in the caramel. Place back on the parchment paper and into the freezer while you prepare the toppings.

For the Toppings:

  1. Melt the chocolate using a double boiler method.

  2. Put the cashews in a plastic bag or underneath some plastic wrap and crush with a rolling pin, hammer, forehead, or whatever else is on hand.
  3. When the caramel on the cake pops is set, dip the top into the chocolate, and then into the cashew pieces. Lay back on the parchment paper and place back in the freezer for five minutes to set.

And that’s it! You are now free to eat your days worth of calories in two perfectly sweet vegan bites. Enjoy!

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