RECIPES BY Rhiannon Lambert

Caramel Easter Eggs

  • 1 Hour 15 Minutes
  • 12 Chocolate Egg Halves
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Essential ingredients

300g dark chocolate
1 tbsp coconut oil
5 medjool dates, pitted
2 large tbsp peanut butter (or almond butter if preferred)
3 tbsp maple syrup
Pinch salt
Chocolate egg moulds, varying sizes


  1. Start by melting the chocolate together with a tablespoon of coconut oil, either in the microwave or over a saucepan of boiling water.
  2. Once melted, pour a little into each of the moulds, covering the base and the sides. Save 1/3 for later. Place the moulds in the fridge for at least 30 minutes, until the chocolate has set.
  3. Meanwhile, while the chocolate is setting, place the dates, nut butter, maple syrup and salt in a food processor, and blend for 2-3 minutes until it forms a smooth caramel paste.
  4. Remove the chocolate moulds from the fridge once set. Use a spoon to carefully carve out the chocolate from the middle of the eggs. You can melt this chocolate down again to make more eggs.
  5. Add a small spoonful of the caramel mixture to fill the middle of the eggs, creating a swirl with a spoon. Fill in the edges with a little extra melted chocolate.
  6. Place back in the fridge for another 30 minutes, until set. Remove from the fridge 10 minutes before serving, pop the eggs out of the moulds, and enjoy!