Vegan Salted Caramel Easter Chocolates

Simple vegan chocolate Easter eggs filled with a sweet, gooey dairy-free salted caramel sauce

Homemade Easter chocolates that anyone can make …

I am really no chocolatier, so these are very basic confections – no complicated chocolate tempering or anything technical is necessary to make these Easter chocolates.

Anyone new to plant-based eating will find that chocolate and confectionaries that are dairy-free are quite hard to come by. There are certain chocolates and sweet treats which are readily available straight off the shop shelf, but you have to know what you are looking for.

Here is a link to a helpful video by the Cape Town Vegan that lists some easily available vegan chocolates.

I used the Beacon Midnight Velvet chocolate bar, which is accidentally vegan.

This recipe can be whipped up quickly, and makes a great gift for Easter – sophisticated enough for adults, but sweet and sticky enough that they are kiddy approved too. My young nephews loved them!

I bought Easter themed chocolate moulds from Wrap n Pack in Retreat (Southern Suburbs of Cape Town), but you could use any chocolate mould, or even a silicone ice cube tray.

Just be sure to store them in the fridge, as since the chocolate is not tempered it tends to get soft at room temperature.

There is oozy, salty caramel inside … you can’t not like these! You will find this dairy-free caramel sauce to be quite versatile. It can be kept in the fridge for at least a week, and can be used on anything from pancakes, to ice cream – just heat it up slightly in the microwave to thin it a bit for easier pouring.

Vegan Salted Caramel Easter Chocolates

4 from 1 vote
Recipe by Catherine Stevenson Course: Sweets, DessertDifficulty: Medium


Prep timeminutes
Cooking time



Moulded vegan chocolates with a salted-caramel filling


  • 3 x 80g bars Beacon Midnight Velvet dark chocolate,
    or around 250g of any other vegan chocolate

  • 1/2 cup coconut sugar

  • 2 Tbsp water

  • 2 Tbsp tahini (sesame seed paste)

  • 2 Tbsp coconut oil

  • 1/4 tsp fine salt

  • 1/2 tsp vanilla essence


  • To make caramel – place the coconut sugar and water in a small saucepan over medium heat.
    Allow it to warm and dissolve the sugar granules.
    Swirl the pan every now and then, but do not stir.
    After about 2-3 minutes it should just start bubbling.
    Remove from the heat.
  • Add the coconut oil, tahini, salt and vanilla and stir well.
    It will thicken as it cools.
    Set aside.
  • Break the chocolate up into blocks and place in a microwaveable dish.
    Heat it in 30 second increments, stirring after each, until a smooth, melted chocolate is reached.
  • Using a teaspoon, pour some melted chocolate mixture into your moulds, and using a rounded butter knife, lift the chocolate up the sides of the mould to coat completely.
    Place in the freezer for 5 minutes to harden.
  • Once the chocolate layer is set, use a small spoon to scoop some caramel filling into the moulds, making sure you only fill up 3/4 of the way to the top, to leave space for the chocolate topping.
  • Place in the freezer again for another 5 mins for the caramel to firm up (I find it easier spreading the melted chocolate over a harder caramel surface).
  • Once firmer, cover the caramel with the melted chocolate. Tidy up the sides of the moulds, and place in the freezer for minimum 20 minutes to set.
    You can then pop them out of the moulds and keep them in the fridge.


  • This recipe was modified in March 2021 to feature updated photographs.

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