These chocolate caramel Easter eggs are a delicious and healthier treat! Naturally sweet caramel is surrounded with rich dark chocolate to make a decadent dessert that kids and adults love. This allergy friendly candy recipe is simple to make, and requires just a few ingredients.
Easter is coming soon…are you thinking about Easter candy and treats yet?
It can be tricky to find holiday candy that’s safe for those with food allergies or special dietary needs. Thankfully, there are some brands of candy that are allergy friendly, but it can also be fun to make your own creations for the holidays.
These chocolate caramel Easter eggs are very simple to make and so delicious. The caramel filling is made with dates! Date caramel is an easy and tasty way to enjoy caramel without the dairy.
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.
- Dairy free chocolate chips
- Medjool dates
Step by Step Instructions
1. Place the pitted Medjool dates, salt, and a little water in a food processor. Blend until the caramel is thick and smooth.
2. Melt the dairy free chocolate chips in the microwave and stir until smooth.
3. Use a spoon to spread the melted dairy free chocolate into an egg candy mold. Place in the refrigerator so the chocolate firms up.
4. Once the chocolate is firm, spoon some date caramel into the mold, then top with more melted chocolate to cover the caramel.
5. Chill in the refrigerator until the chocolate is hard. Turn the mold over a cookie sheet or tray and gently remove the chocolate eggs. Drizzle some melted chocolate on top of each egg for decoration.
Type of Dates
Medjool dates work well for this recipe, but Deglet Noor dates will also work. The fresher the dates are, the better! If your dates are a bit too dry or hard, just soak in some hot water for about 15 minutes, then drain before making the caramel.
Dairy Free Chocolate Chips
Both Enjoy Life Foods and PASCHA Chocolate make dairy free, allergy friendly chocolate chips that are delicious. Check your local grocery store, or order these brands online.
Allergy Friendly Medjool Dates
If you’re allergic to nuts, it can be difficult to find safe dried fruit, including dates. I would encourage you to call about any brands of dates that you try.
One brand that may be good for those with food allergies is SunDate, who states on their website that they only process dates in their facility. I have seen this brand at Kroger, Meijer, and Aldi. You should call them to make sure that they are still only processing dates at this time.
I know that everyone has different comfort levels regarding allergens and processing, so please research the brands of dried fruit that you use!
More Dairy Free Candy Recipes
- 2 Ingredient Chocolate Covered Cherries
- Chocolate Sunbutter Cups
- Coconut Oil Chocolate with Toasted Coconut
- Chocolate Truffle Easter Eggs
Disclosure: This post contains affiliate links.
Chocolate Caramel Easter Eggs (Dairy Free).
Chocolate Easter eggs are filled with date caramel to make a holiday treat that's simply delicious.
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.
*The amount of water needed will depend on the freshness of the dates. If your dates are a bit hard, soak them in hot water for about 10-15 minutes, then drain before making the caramel.
**My candy mold is made of silicone, which makes it easy to remove these once they are firm. This recipe makes twenty four 1 ½ inch eggs. You could use a different shape mold if you prefer.
Store candy in the refrigerator. It should stay fresh for 5 days.
Nutrition facts are for one chocolate egg.
This post was originally published in March 2016. It has been updated with more instructions.