3 Ingredients.
Dates.
Nut butter.
Chocolate.
And salt. But salt doesn’t count in ingredient lists 😉
I was a caramel egg LOVER as a kid, and these did not disappoint.
Gf, df, vegan, refined sugar free.
I’m all about still enjoying your fave treats, but making healthier swaps!
Treats that love ya back!
Watch the caramel egg video here,
and the date caramel video here!
Chocolate Caramel Eggs
Course: Gluten Free, Dairy Free, Vegan, Refined Sugar FreeServings
12-20
servingsPrep time
5
minutesCooking time
1
hourIngredients
2 cups Dates, pitted*
1/4 cup Nut butter of choice (I like peanut, almond or cashew butter)
a pinch of Salt (about 1/4 – 1/2 teaspoon), to taste
Warm Water **
1-2 cups of Chocolate chips (I like dairy free dark choc from Enjoy Life, but you do you!)
Maldon Flakey Salt for topping
Directions
- To a high speed food processor, add pitted dates, nut butter and salt.
*If your dates are hard, soak in warm water for ten minutes and drain excess liquid (do not add it in).
**Add warm water if needed to blend (1 tablespoon at a time). It may take 1-5 minutes to blend. Don’t over add liquid as it will make it harder to roll, be patient.
*** if your food processor is large, you may need to double the recipe to allow it to blend. - Put the caramel in the fridge or freezer to set until its a texture you can roll. For example, if you are making it ahead of time, put it in the fridge overnight and make the eggs the next day. If you want to make the full recipe now, put it in the freezer for about 20-30 mins until you can roll it.
- Roll the chilled date caramel into egg shape. Tip: add water to your hands or fingers to stop it from sticking to your hands. You can make round egg shapes, or flat little egg shapes! Chill the eggs in the freezer for 10-20 mins.
- Melt your chocolate. Dip + coat the caramel eggs in chocolate and place on a parchment lined tray. Top with flakey salt. Set in the fridge or freezer. ENJOY!
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