Caramel Filled Chocolate Eggs

Caramel Filled Chocolate Eggs

An Easter treat that is super easy to make and will satisfy your chocolate craving! These Caramel Filled Chocolate Eggs are filled with a vegan, dairy-free, gluten-free, easy homemade caramel.
The dairy-free, vegan caramel is so dang delicious - try not to eat it all before you stuff your chocolate eggs with it. It’s definitely an eat-by-the-spoonful sauce. And despite how intricate it sounds to make your own caramel, I promise this recipe could not be any easier. No candy thermometer needed and in fact it only takes about 5 minutes!
Print Recipe
Keywordeaster, shelled hemp seeds


  • Chocolate
  • 3.5 Cups Dark chocolate chips
  • 1.5 Tablespoons Coconut Oil
  • Caramel
  • 3 Tablespoons Vegan/Plant-based Butter or Coconut Oil
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Coconut Milk solid part only
  • 2 Tablespoons Peanut Butter or Hemp Seed Butter for a Nut-Free option
  • ¼ Teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • Decorating
  • Melted Chocolate to drizzle over
  • Sprinkles


  • Chocolate
  • Melt the chocolate chips and coconut oil together over a bain marie (pot placed over hot water) for about 1 minute until melted and smooth.
  • Place the egg moulds onto a baking train (for ease of getting in and out of the freezer).
  • Pour the melted chocolate into the silicon egg moulds - until they are about 1/4 full.
  • Place the moulds into the freezer to harden.
  • Caramel
  • Make the caramel while you wait for the chocolate to harden.
  • In a small saucepan, melt the plant butter/coconut oil over a medium heat.
  • Once melted, whisk in the maple syrup in.
  • Next, mix in the coconut cream.
  • Stirring continuously, add in the sunflower seed/almond butter and continue to stir until the mixture starts to thicken.
  • Turn the heat to low and mix in the vanilla and a pinch of salt and baking soda if using.
  • Once the caramel is done, allow it to cool slightly- stirring occasionally.
  • Remove the hardened eggs.
  • Add about 1/2 tablespoon of caramel to each egg well and then place the tray back into the freezer to harden - about 15 minutes.
  • Finally, pour the remaining chocolate over the caramel to the top and then once again, place the tray back into the freezer.
  • Once the eggs have set, remove them from the moulds and place them onto a wax paper-lined baking tray with some space in between them.
  • Drizzle each egg with the remaining chocolate and then sprinkle with sprinkles. Place the eggs into the fridge to finish setting up. Keep them stored in your fridge and allow them to soften slightly before enjoying.


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.