These chocolate caramel eggs are a delicious and healthier Easter treat! This allergy friendly candy recipe is simple to make.
As I’ve been scrolling through Pinterest lately I’ve been seeing so many posts for homemade Easter candy. Marshmallow eggs, homemade Peeps, copycat Cadbury creme eggs…you name it, it’s on Pinterest.
And that got me thinking about Easter candy, and the fact that most of the Easter candy I enjoyed growing up is not something that’s safe for my boys. Which sometimes makes me a little sad or frustrated, but then I realize that all that store bought candy ends with a sugar crash, and I can make something fun and yummy at home anyway.
And I know that all of you are looking for fun Easter ideas too, which makes it even more fun to experiment and see what kind of allergy friendly holiday treats I can come up with.
Since it’s the 21st, and that means it’stime for another Recipe Redux, I also wanted this recipe to tie in to this month’s theme of 7-ingredient (or less!) recipes.
I found an Easter egg candy mold, and I just knew that filled chocolate eggs would be fun to make. I know that sunbutter might be the obvious choice, in order to replicate the famous Reese’s peanut butter eggs, but I wanted to do something different.
I was in a caramel mood, and I wanted to keep these a little healthier, so I decided on date caramel filled chocolate eggs. And since dates are the main ingredient in the filling, that makes this recipe well within the 7 ingredient limit.
Have you made date caramel before? I love it. I first heard of making caramel from dates on Laura’s blog – she made a caramel sauce that looks awesome.
Since this filling needs to be thick, it requires just minimal ingredients – it simply requires Medjool dates, water, a pinch of salt, and a food processor. And it’s so delicious! Date caramel has a wonderful natural sweetness that’s just right when paired with chocolate. Medjool dates work well for this recipe, but Deglet Noor will also work. If your dates are a bit too hard, just soak in some hot water for about 15 minutes, then drain before making the caramel.
I know that if you have nut allergies, the question of the hour will be…where can I find safe dates? Is there a risk of cross contamination from nuts or other allergens? I would encourage you to call about any brands of dates that you try, but I do want to share this company, Made In Nature, which has a very thorough statement about cross contamination. I know everyone has different comfort levels with regard to what is safe for them, so please research the brands of dried fruit that you use!
- 16 Medjool dates, pitted (You can also use Deglet Noor)
- 1-3 teaspoons water*
- a couple pinches of sea salt
- 2 cups dairy free chocolate chips
- ¼ cup dairy free chocolate chips
- Place the dates and a couple pinches of salt in the food processor and pulse to start to blend them. Add just a little bit of water if needed.
- Continue to process the dates - it will take a minute to puree them completely. Add a bit of water at a time (don't overdo it!). If your dates are fresh, you will not need much water.
- The caramel is done when it is very thick and smooth.
- Melt one cup of chocolate chips in the microwave. Microwave for one minute, stir, then microwave for 15 second intervals until totally melted and smooth.
- Spread the melted chocolate inside some egg shaped candy molds.** Place in the refrigerator to firm up (this will take about 20 minutes).
- Remove the molds and spread the date caramel inside, using a knife to make it very smooth and flat.
- Melt the another cup of chocolate chips in the microwave. Spread this melted chocolate over the date filling. Place the candies in the refrigerator to chill until completely firm, about one hour.
- Melt the final ½ cup of chocolate chips and then place in a ziploc bag. Snip a tiny corner off.
- Remove the candy molds from the refrigerator and invert them onto a tray. Carefully remove each egg from the mold.
- Drizzle melted chocolate onto each egg. Place the finished candies back into the refrigerator to firm up.
- Store finished candies in the refrigerator as they will become a bit melty at room temperature.
**My candy mold is made of silicone, which makes it easy to remove these once they are firm. This recipe makes twenty four 1½ inch eggs.
Be sure to check out all the other Recipe Redux posts below!
Latest posts by Kelly Roenicke (see all)
- Testing 3 Different Gluten Free Flour Brands in a Chocolate Chip Cookie Recipe. - September 26, 2016
- Toasted Coconut Chocolate Chip Oatmeal Cookies. - September 22, 2016
- Self Care for Food Allergy Moms – 5 Simple Tips. - September 21, 2016