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dairy free chocolate caramel easter eggs on a cookie sheet

Chocolate Caramel Easter Eggs (Dairy Free).

Kelly Roenicke
Chocolate Easter eggs are filled with date caramel to make a holiday treat that's simply delicious.
5 from 1 vote
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Servings 24
Calories 129 kcal

Ingredients
 
 

Instructions
 

  • 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.

Notes

*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.

Nutrition

Calories: 129kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 3gPotassium: 111mgFiber: 2gSugar: 18gVitamin A: 25IUCalcium: 32mgIron: 1.4mg
Keyword easy, no bake
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