Gooey Caramel Easter Eggs
Servings
10eggs
Servings
10eggs
Ingredients
  • 1/3cup dates
  • 1pinch himalayan rock salt
  • 1tsp coconut oilmelted
  • 1/2cup dark chocolate70% cocoa
Instructions
  1. Place dates in a heatproof dish and cover with boiling water. Let sit for 30 mins.
  2. Melt half the chocolate and divide evenly between 10 silicon moulds to form the base of the egg. Pop in the freezer to set.
  3. Drain the dates and place in a food processor with the coconut oil and salt.
  4. Pulse until a smooth paste forms, scraping down the sides when needed.
  5. Divide caramel mix evenly between the moulds, placing it in the centre of each ‘egg’.
  6. Melt remaining chocolate and cover caramel mix.
  7. Place in the freezer to set again.
  8. Store in the freezer in an airtight container.
Recipe Notes

85 calories per egg

Print Recipe
Gooey Caramel Easter Eggs
Four Ingredient Gooey Caramel Easter Eggs
Course Kids
Cuisine Chocolate
Servings
eggs
Ingredients
  • 1/3 cup dates
  • 1 pinch himalayan rock salt
  • 1 tsp coconut oil melted
  • 1/2 cup dark chocolate 70% cocoa
Course Kids
Cuisine Chocolate
Servings
eggs
Ingredients
  • 1/3 cup dates
  • 1 pinch himalayan rock salt
  • 1 tsp coconut oil melted
  • 1/2 cup dark chocolate 70% cocoa
Four Ingredient Gooey Caramel Easter Eggs
Instructions
  1. Place dates in a heatproof dish and cover with boiling water. Let sit for 30 mins.
  2. Melt half the chocolate and divide evenly between 10 silicon moulds to form the base of the egg. Pop in the freezer to set.
  3. Drain the dates and place in a food processor with the coconut oil and salt.
  4. Pulse until a smooth paste forms, scraping down the sides when needed.
  5. Divide caramel mix evenly between the moulds, placing it in the centre of each ‘egg’.
  6. Melt remaining chocolate and cover caramel mix.
  7. Place in the freezer to set again.
  8. Store in the freezer in an airtight container.
Recipe Notes

85 calories per egg