These Homemade Vegan Chocolate Caramel Eggs are a nice change from my usual Peanut Butter Egg recipe. A little sweeter than PB cups, these chocolate caramels are the perfect treat for Easter.
If you use a pre-made caramels, then these will take no time to make! I followed Fork and Beans VEGAN SALTED CARAMELS (CORN SYRUP-FREE) for the caramel filling. For the chocolate, I melted a Trader Joe’s 73% Organic Dark Chocolate Bar with a dab of coconut oil in the microwave. Although Trader Joe’s Chocolate Bar isn’t certified vegan, it’s close enough to dairy-free for me. I also like Theo Chocolate 85% Dark Chocolate Bar 3 oz.
Recipe:
Makes 10 eggs
- 1 vegan dark chocolate bar, 3 oz bar
- 1 tsp of coconut oil
- Vegan Caramels for filling. I used this recipe: Fork and Beans VEGAN SALTED CARAMELS (CORN SYRUP-FREE)
- Chocolate mold Silicone Molds for Chocolate
1. Break up the chocolate bar into squares and microwave in a microwave safe bowl for 3 minutes on medium heat, stirring half-way in between. Then add a teaspoon of coconut oil, stir, and heat for another minute, being careful not to overheat or burn. Once it stirs easily, it’s done.
2. Next, using a small spoon, fill your mold with a thin layer of melted chocolate (about half of your heated chocolate) being sure to cover and coat, with a thin layer, the bottom of the egg mold. Pop the mold in the freezer for 5 minutes to harden the chocolate a bit.
3. Stir your heated chocolate, it should still be melted (if not, pop back in the micro for a half a minute or so).
4. Shape your caramel squares with your hands to form the perfect size/shape for your mold, add your caramels to your egg molds, just leaving enough for a thin layer for the rest of your chocolate. Then add the last layer of chocolate on top
5. Pop the mold in the fridge for an hour, and once hardened, remove chocolate from molds and serve or store in the fridge in an airtight container until ready to serve.
Enjoy!
Xoxo
Marisa
If you make these be sure to share and tag me in your creations @fitgreengal
