My favourite part about easter, well aside from hot cross buns that is, were caramelo eggs. They have always been by absolute favourite flavour. So this year I decided to have a crack at making them myself, and making a vegan version with is free of refined sugars. Don't get me wrong I am not calling these healthy. They are still packed with fats and sugars which while they are an unrefined version they still react the exact same way in your body. BUT its easter and you are allowed to treat yourself! 

I used loving earth chocolate to make these eggs, which I got off Sprout Market (which have kindly offered my followers 20% off there purchase and free shipping if you use this link!!).  I love using loving Earth in vegan baking as I just find it doesn't melt quite as easily as homemade vegan chocolate. But if you can be bothered of course you can make your own chocolate! 

Vegan Caramelo Eggs

3 Medjool dates

200mL coconut milk

1/3 cup maple syrup

1tbsp cacao butter

200g Loving Earth Vegan Chocolate


Remove the pits from the dates and then soak in boiling water for 5mins. Place in a high speed blender with coconut milk and maple syrup and blend on high for 1min until smooth. Pour the mixture into a small sauces pan and bring to a steady boil for 20-30mins. Whisk in the cacao butter. Place in the fridge and allow to chill for 20mins.

Meanwhile, melt 120g of chocolate in a bowl over a sauces pan of water. Dividethe mixture between your moulds and then tip the moulds to ensure the chocolate coats the sides. Place in the fridge and allow to set for 10mins.

Spoon 1tsp of caramel into each mould*. Place in the fridge to chill for 5mins. Meanwhile melt the remaining 80g of chocolate then divide each chocolate egg to fill the moulds! Allow to set for 2hrs.

You can leave them as one-sided eggs or you can create a โ€˜wholeโ€™ egg. Melt a little extra chocolate. Dip the flat side of one egg in the chocolate and sandwich with another egg half. Place on a baking tray and chill for 2hrs in the fridge.

* it is dependent on the size of your moulds, so adjust accordingly


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