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.*
Spread the melted chocolate inside some egg shaped candy molds.** Place in the refrigerator to firm up (this will take about 20 minutes).
*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.