Name: Caramel Filled Chocolate Eggs
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 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; sprinkles

Description

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!

Ingredients

Scale

Chocolate

3.5 cups dark chocolate chips
1.5 tablespoons coconut oil

Vegan Caramel

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
1/4 teaspoon pure vanilla extract
Pinch of salt

Decorating (optional)

melted chocolate
sprinkles

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Instructions

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.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Dessert
Cuisine: American