Chocolate Caramel Eggs
Chocolate eggs filled with date caramel.
Ingredients
Date Caramel
- 1/2 cup pitted Medjool dates
- 1/4 cup coconut cream, from a can of full fat coconut milk
- 2 tablespoons hot water
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
Chocolate Coating
- One 8 oz Dark Chocolate Bar
Instructions
- To prepare the date caramel, add the pitted dates, coconut cream, water, sea salt, and vanilla to a small blender. Blend on high until fully smooth and no date pieces remain. Set aside.
- To prepare the chocolate coating, melt the dark chocolate bar and set aside.
- To assemble, use a silicone Easter egg mould. Add a spoonful of the melted dark chocolate to each egg cup. Set in the freezer for 5-10 minutes to harden. Remove from the freezer and dollop a spoonful of the date caramel into each chocolate egg shell. Make sure you don't overfill the egg. Set in the freezer to set for 5-10 minutes. Remove from the freezer and add the remaining melted chocolate over each caramel egg to form a shell. Set in the freezer for at least 30 minutes.
- Once fully set, remove the eggs from your mould. Optionally drizzle with more melted chocolate or caramel for garnish. Enjoy!