It would probably be a little too loose for holding its shape and slicing, but you could increase the coconut oil a bit so it sets up better. Maybe double it? It's hard to say without trying it though.

The recipe will only yield a soft caramel filling. To make a chewy caramel you'd need to use a different caramel recipe. One with lots of sugar and where you boil it up to about 240 degrees F (112 to 116 degrees C). You would need a candy thermometer. I don't have any recipes like that.

My boyfriend is very excited about this recipe as he often tells me his favourite childhood sweet was chocolate caramels, the pic looks like their not chewy and he says he wants them chewy, can you recommend a method to make them chewy.
Much appreciated
Sarah

I wouldn't replace the nut butter with vegan caramel as you'll just end up with runny extra sweet vegan caramel. If you've got vegan caramel just use that to fill the chocolate. This caramel recipe is super delicious though so I recommend sticking to the recipe!

Any nut butter would work instead of the tahini.

Thank you!