An easy Easter treat that is super easy to make and will satisfy your chocolate craving! These Caramel Filled Chocolate Eggs are filled with a vegan, dairy-free, gluten-free, easy homemade caramel and then decorated with spring colored sprinkles!
Today’s debate: do I make peanut butter filled eggs or do I make caramel filled eggs? Decisions, decisions. Obviously caramel won and boy am I glad I went with caramel instead of peanut butter for these delicious chocolate Easter candies! They are uh-mazing. If you like peanut butter filled eggs, be sure to check out my White Chocolate Peanut Butter Eggs . BUT for all you chocolate peanut butter egg lovers, the vegan caramel sauce includes peanut butter so actually the caramel has an underlying peanut butter taste to make these eggs the best of both candy egg worlds! 😉
The dairy-free, vegan caramel is so dang delicious- try not to eat it all before you stuff your chocolate eggs with it. It’s definitely an eat-by-the-spoonful sauce. And despite how intricate it sounds to make your own caramel, I promise this recipe could not be any easier. No candy thermometer needed and in fact it only takes about 5 minutes!
You can see how gooey the caramel is- I mean, I cannot stress enough how delicious this dairy-free caramel is. I adapted the caramel from the 5-Minute Magic Caramel Sauce from Pinch of Yum. I love their version, but I just wanted to make my own- so I’ve been testing my own dairy-free caramel recipes and this is the one! The chocolate eggs are made with just 2 ingredients, dark chocolate chips and coconut oil. I used this silicone egg mold that I got on Amazon and they are only $11 so definitely worth it if you want the egg shape. Otherwise you could probably make these into cups.
“He is not here; he has risen, just as he said. Come and see the place where he lay.” Matthew 28:6
- 3.5 cups dark chocolate chips
- 1.5 tablespoons coconut oil
- 3 tablespoons vegan/plant butter (may sub with coconut oil instead if you wish)
- 2 tablespoons maple syrup
- 2 tablespoons coconut milk, solid part only
- 2 tablespoons peanut butter or sunflower seed butter for nut-free
- ¼ teaspoon pure vanilla extract
- Pinch of salt
- melted chocolate
- First, melt the chocolate chips and coconut oil together in the microwave for about 1 minute until melted and smooth.
- Place the egg molds onto a baking sheet (for ease of getting in and out of the freezer). Pour melted chocolate into a silicon egg mold about 1/4 full. I used 1/2 tablespoon of chocolate per egg. Place the molds into the freezer to set up.
- Make the caramel while you wait for the chocolate to set up. In a small saucepan, melt the plant butter/coconut oil over high heat. Once melted, whisk in the maple syrup. Next, whisk in the coconut cream. Whisking continuously, add the sunflower seed/almond butter and continue to whisk until the mixture starts to thicken. Turn the heat to low and whisk in the vanilla and a pinch of salt and baking soda if using.
- Once the caramel is done, allow it to cool slightly- whisking it occassionally.
- Add about 1/2 tablespoon of caramel to each egg well and then place the tray back into the freezer to set up, about 15 minutes.
- Finally, pour the remaining chocolate over the caramel to the top and then once again, place the tray back into the freezer.
- Once the eggs are set, remove them from the egg molds and place them onto a parchment-lined baking sheet with some space in between them. Drizzle each egg with remaining chocolate and then sprinkle with sprinkles. Place the eggs into the fridge to finish setting up. Keep them stored in your fridge and allow them to soften slightly before enjoying.
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