Vegan Dark Chocolate Covered Caramel Eggs

One of my favorite things at Easter time growing up were the delicious chocolate eggs with all of the different filings. So now as an adult every year I make my own! This year I decided to make Vegan Dark Chocolate Caramel Eggs and they turned out so delicious!

For these you make the caramel first by cooking it on the stove. It is a delicious buttery vegan caramel that I’ve also used to make a warm caramel sauce before (it’s solid when room temperature and cold but liquid when warm) and it’s so delicious! It reminds me of those home made caramel candies in the waxed paper you can buy at small shops. It uses vegan butter to make it rich and delicious, plus coconut milk.

Once the caramel is made and chilled, it’s scoop-able and I shaped it into eggs which is kinda fun. I like shaping things like that with my hands. Then it gets chilled some more and after that I dipped it in vegan dark chocolate. If you preferred vegan milk chocolate or vegan white chocolate those could also be used.

These turned out so delicious! Rich and satisfying, the buttery vanilla caramel so perfect with the rich dark chocolate! They were so good my husband ate most of them in one day I might need to make more!  If you are in the mood for some delicious Easter treats, give these Vegan Caramel Dark Chocolate Eggs a try!

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Vegan Dark Chocolate Covered Caramel Eggs

Ingredients:

• 1 stick vegan butter (1/2 cup I used Country Crock)
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1/3 cup coconut cream
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 2 1/2 cups vegan dark chocolate, chopped

Instructions:

1. In a saucepan, combine the butter, sugar, maple syrup, coconut cream, and sea salt and heat over medium heat until it is smooth, and comes to a boil.
2. Cook over medium heat stirring often until the caramel is heated to 235F degrees (use a candy thermometer).
3. Once it is 235 degrees, remove from heat, stir in the vanilla and pour into a bowl.  Let cool completely in the refrigerator until completely solid and scoop-able, at least a few hours.
4. Once the caramel is thick and scoop-able, scoop out about 2 Tbsp worth and roll and form into eggs with your hands.  Place on a parchment lined tray. Place in the freezer for a hour.
5. Melt the chocolate in the top of a double boiler until smooth.
6. Dip the caramel eggs one by one into the chocolate, letting the excess drain off and set them back on the parchment lined tray. I used a fork, with a spoon to spoon the chocolate over them.  Once you are done dipping all of them, drizzle chocolate over them to create a pretty design on top if desired. Place in the refrigerator to set the chocolate for about 20 minutes and enjoy!

These keep for 2 weeks in the refrigerator in an airtight container.