Caramel Creme Easter Eggs

After tackling some major health issues with my kids including Asthma, allergies, tummy aches, constant sickness and infections, I made the decision to transition my family to an organic diet.  I decided to support health and wellness with good nutrition and live food which meant getting creative in the kitchen, especially at Christmas and Easter! Yes we jumped in with 2 feet - no exceptions! I will admit, it was challenging at first to say no to all the mainstream confectionery treats, prepare all the kids snacks and food for birthday parties and play-dates, and explain why my kids eat a little differently.

These days it's just how we role. Like anything, we learned the ropes and now it's part of life and it's easy. No one asks us anymore why we do what we do, instead I am asked to share my recipes! The bonus? I have super healthy kids. No more hospital runs, no more medications, no more daily tummy aches and on top of that, the kids are more settled and have learned to value food and nutrition and it's role in health and wellness.



A favourite of mine back in the day was the little caramel creme eggs. So this easter I decided to make my own and after posting a shot on facebook a couple of requests came through for the recipe. So here it is, with love this Easter..

Make your chocolate as per the recipe here.

To make the caramel...

1 cup pitted dates.

1/2 cup coconut oil.

1 1/2 tablespoons of hulled Tahini.

1/2 cup maple syrup.

1 cup raw cashews (soak for 10 mins or more and drain).

Pinch of Celtic sea salt.

A splash of vanilla essence.


Place all ingredients into the blender and mix till gooey and smooth. You may need a powerful blender to get the texture really nice and smooth. Blend, then stop, pull the mixture in from the sides and blend again. Keep working this method until you reach the desired texture.

You may want to add a little spring water if you prefer a lighter caramel. Don't add water if you like it really thick. For filling chocolate moulds I find thicker is easier to work with. I also like to work with the caramel at room temp, but you can refrigerate it and work with it chilled which is also good as you can shape it, and the cooler temp helps to set the chocolate quicker when you pour it on top.

Now to put it all together...

I use soft moulds but I can't see why hard ones wouldn't work.

Make the caramel first so it's ready to go, then make the chocolate.

1/2 to 3/4 fill the moulds with chocolate and pop them in the freezer for roughly 5-10 mins. Keep an eye on them. When the chocolate is soft but set, a little like softened butter, take them out and with the tip of a teaspoon, scoop a small hole in the center of each one. Put them back in the freezer for another 5-10 mins. After that time, remove and pop a scoop of caramel in each center and again, back in the freezer for 5-10mins. Be generous with the caramel! The chocolate is quite rich and you need a good scoop of caramel to complement it.

During this time if your chocolate mixture that you're working with is starting to set, just pop it back over some boiled water and it will soon melt again so you can pour it easily.

Remove the chocolates from the freezer when the caramel is holding firm and this time using a tablespoon, spoon the chocolate mixture over the top making sure it fills the moulds on all sides to seal them.

Pop them back in the freezer to set. You will be able to pop them out of the moulds in about 10 mins and place them in a sealed container and back in the fridge or freezer to fully set over a couple of hours.


P.S. I will get the Raspberry filling recipe up soon! It was a little throw together I'll have to make again and next time I'll take notes!

Jo - Pure Soul Wellness.