Paleo Chocolate Easter Eggs with Caramel filling

 In Healthy Eating, Paleo, Recipes

Easter time is looming and your starting to see all the chocolates in the store and it’s making you feel like you might just cave on your hard efforts and have a sugar binge. Well here is a yummy sugar free, dairy free, vegan chocolate option for you and even some yummy fillings! Just remember these guys don’t have emulsifiers in them or any other nasty products that mean you can leave your chocolate out for weeks and nothing will happen to it, keep them cool in the fridge so you don’t end up with chocolate puddles.


Paleo Chocolate Easter Eggs with Caramel filling

Time: 45mins – 1hour

Serves: Depends how much chocolate you eat ;P




1 cup raw cacao powder

6 Tbsp coconut oil

1/4 cup agave

1/3 cup coconut milk

2 Tbsp coconut sugar

1/2 cup cacao butter (melted, so mound the solid form up a little)

optional; natural state Peanut Butter



1 cup medjool dates, pitted

1/4 tsp pink salt

1 tsp lemon juice

1/4 cup almond milk

1 tsp vanilla bean paste

1 Tbsp coconut oil, melted




Place?your cacao butter in a saucepan on a low heat to melt, you don’t want to burn it or get to hot your you’ll give yourself a nasty flavour. While the butter is melting, using a spoon combine your cacao & oil in a bowl, keeping an eye on your butter. Once the butter is melted remove butter from the heat, pour in your cacao mix and mix well. Tip back into bowl once combined.

Add your agave & coconut sugar, mixing well to make sure you don’t end up with agave pockets. Add the milk and mix again with a spoon until combined. Now your ready to pour into the moulds.

If your choosing to just do solid eggs fill the moulds the the rim and either place in the freezer or fridge to set depending on how much time you have. If your going to be adding some fillings to your eggs don’t fill your moulds all the way, go about 1/2 way (see image below) place in the freezer for 5-10 minutes until firm enough, in this time you can make your caramel.

Once the half filled moulds are set pull them out of the freezer and put a dollop of your filling I used Caramel & Peanut Butter for my fillings. Make sure that there is enough room around the side& top to get more chocolate in the mould to seal. (see picture below) place back in the freezer for 8-10minutes.

Now that your eggs are firm you can either pop out and place in the fridge or if you want to stick them together pop out 1/2 your eggs from their moulds, place a little chocolate on the 1/2 left in the mould and press half egg on top. Place back in freezer for about 2-3 minutes just long enough for it to set, once set pop out of mould and place in the fridge.


Place your dates in a bowl and pour a little boiling water over them, this is just to help make them soften to make this easier for you to combine you can skip this step if you wish. After 5 minutes drain the water off and place in the kitchen wand cup. Add all remaining ingredients and combine till smooth using your kitchen wand. If you don’t use all this in your eggs don’t through it out because it is super yummy as a fruit dip!




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