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.
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.