These golden chocolate caramel pretzel rods are a cute host gift for the holidays or just make them and keep them to yourself! Whatevs...
In a high-powered blender, add pitted dates, water, coconut cream, tapioca starch, vanilla extract, and sea salt. Blend until very smooth.
In a saucepan, melt vegan butter and add the cane sugar on low to medium heat. Stir to combine. When the butter is mostly melted, you can turn the heat up slightly and add in the date mixture and stir until combined.
Meanwhile, prepare two baking sheets lined with wax paper and prepare the sponge toffee while the caramel cools down.
In a small bowl or measuring cup, combine the gold pearl dust and water.
Once the sugar mixture reaches 300°F which is hard candy-crack stage (this took about 18 minutes on my stove top), take the pot off heat and whisk in the baking soda until combined. Don’t continue whisking as you want air to remain the mixture. The mixture will begin to foam right away and double in size.
By now, your caramel will be cooled enough and slightly thicker. Pour the caramel into a heat-safe cup or mug that is about 4-inches tall and ensure the mouth of the cup is about 2 1/2-inches wide.
Once the sponge toffee is completely cooled, break the large piece in half. Place one half in a large resealable plastic bag, removing the air. Use a rolling pin to bash the toffee to create small crumbs. It’s very therapeutic! Pour into a wide shallow dish and set aside until you’re coating the caramel pretzel rods.
To make the chocolate coating, melt 8 ounces of dark chocolate wafers at a time over a double boiler until smooth and entirely melted. Clean out the same mug or cup you used for the date caramel, and pour in the melted chocolate.
These should be made 1 day in advance of gifting and eaten within 1 to 2 days max. for total freshness.