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Dark chocolate caramel filled Easter eggs. Easy dairy free candy recipe.

Chocolate Caramel Easter Eggs (Dairy Free).

Chocolate Easter eggs are filled with date caramel for a healthy treat!
Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Keyword dairy free Easter candy, homemade chocolate candy recipes
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 129 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. 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.
  2. 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.
  3. The caramel is done when it is very thick and smooth.
  4. 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.
  5. Spread the melted chocolate inside some egg shaped candy molds.** Place in the refrigerator to firm up (this will take about 20 minutes).
  6. Remove the molds and spread the date caramel inside, using a knife to make it very smooth and flat.
  7. 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.
  8. Melt the final 1/2 cup of chocolate chips and then place in a ziploc bag. Snip a tiny corner off.
  9. Remove the candy molds from the refrigerator and invert them onto a tray. Carefully remove each egg from the mold.
  10. Drizzle melted chocolate onto each egg. Place the finished candies back into the refrigerator to firm up.
  11. Store finished candies in the refrigerator as they will become a bit melty at room temperature.

Recipe 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 1/2 inch eggs.

Store candy in the refrigerator. It should stay fresh for 5 days.

Nutrition facts are for one chocolate egg.

Nutrition Facts
Chocolate Caramel Easter Eggs (Dairy Free).
Amount Per Serving
Calories 129 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Potassium 111mg3%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 18g20%
Protein 1g2%
Vitamin A 25IU1%
Calcium 32mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.