Easy Vegan Caramel Eggs with magical, refined sugar free insides. Yes, it’s caramel, yes it’s yummy, but it’s actually made from dates! So if you are watching your refined sugar intake you can have your cake egg and eat it….
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Easter is nearly here and this Vegan Caramel Eggs recipe is for those of you who are watching your refined sugar intake but still want to indulge in a little Easter egg madness.
These homemade Caramel Eggs are really sweet and indulgent but are filled with Date Caramel.
The Date Caramel is made from:
- medjool dates
- nut butter of choice
- salt
- coconut milk
That’s it! It is completely refined sugar free!
And here it is in all of it’s drizzling glory….????
Healthy caramel….And it’s so ooey-gooey..and it really doesn’t taste healthy.
Because of the healthy Date Caramel, it means that the only refined sugar in these filled Caramel Eggs is what is in the chocolate and I tend to use semi-sweet chocolate when I make things like this which limits the sugar content even more.
How good is this sounding??? ????
How to make Caramel Eggs:
FOR INGREDIENTS, FULL INSTRUCTIONS & STEP BY STEP VIDEO, SEE THE RECIPE CARD AT THE END OF THIS POST
STEP 1
Blend the date caramel ingredients up in a blender or a food processor. A food processor does an ok job, but a high powered blender does an even better one. My Blendtec makes the caramel really silky smooth whereas my food processor leaves a few tiny lumps.
STEP 2
Melt the chocolate and use a teaspoon to smear it around the inside of an egg shaped mold. 
I have this one and I do highly recommend using a silicone one as it makes removing the eggs so much easier than with a rigid mold:
STEP 3
Let the chocolate set in the freezer for a few minutes then dollop in some of the date caramel
STEP 4
Cover with a thick layer of melted chocolate then leave to set up again
You can also use the mold to make my Vegan Creme Eggs:
If you happen to have some Date Caramel leftover here are some ways you can use it:
- On pancakes or waffles
- Drizzled over oatmeal
- On toast
- With ice-cream
- Use as a dip for fruit like apple slices, banana or strawberries
- Over cakes
- Swirled into brownies
- Swirled through my Dessert Chocolate Hummus – Remember Rolos? That’s what it tastes like! ????
- Spread in a banana sandwich – Don’t knock it ’til you’ve tried it!
How to store Vegan Caramel Eggs
Vegan Caramel Eggs are best kept in the freezer. This means they are out of sight and out of mind so you might not eat so many all at once. But, if you do want to scoff the entire batch or grab one at a moment’s notice they are edible straight from the freezer. The caramel stays soft and will not get hard if made as directed.
This is why I am loving these Vegan Caramel Eggs:
- Caramel eggs are perfect for Easter
- They are really easy to make
- You can have fun making them with your children
- They are perfect for gifting
- Refined sugar is kept to a minimum
- You can keep them in the freezer and eat them straight from the freezer
- Did I mention there’s ooey-gooey caramel???? ????
Here is my step by step video:
Vegan Caramel Eggs
Ingredients
- 210g / 1¼ cup chocolate chips , or the same volume of chocolate from a bar. I like to use semi-sweet chocolate
- 175g / 1 cup medjool dates , measured after pitting (about 10 large dates)
- 2 tablespoons nut butter or sesame seed butter , cashew butter yields the most neutral taste, but almond butter, peanut butter or tahini all work well too
- ½ teaspoon vanilla extract
- ¼ - ½ teaspoon salt , add to tatse. for a salted caramel flavour ½ teaspoon is good
- around 8 tablepsoons canned coconut milk , or any other plant-milk (coconut milk gives the richest flavour)
Instructions
- Add the dates, nut butter, vanilla and salt to a blender or food processor. Blend until completely smooth, while gradually adding the coconut milk to aid in the blending. Use a little as you can get away with because you need to keep it quite thick.
- Melt the chocolate in a bowl over a pan of simmering water.
- Spoon some chocolate into each mold and spread it around and up the sides with the back of a teaspoon. Make sure it's not too thin as the egg 'shells' need to be pretty sturdy. Leave the remaining chocolate in it's bowl, sat on top of the simmering water to keep it melted.
- Once all the molds are filled, place on a baking sheet covered in parchment paper, then put in the freezer to set. It will only take around 5 minutes.
- Remove from the freezer once set and add a dollop of caramel to each chocolate shell and level off the top. A palette knife, the back of a long knife or a dough scraper is good for this.
- Then put a layer of melted chocolate over the top of them all and pop back in the freezer.
Notes
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