Refined Sugar Free Caramel Eggs are such a fun Easter dessert! The creamy caramel inside the chocolate shell creates a delicious combination!
These Caramel Eggs Have Only 4 Ingredients!
In this recipe for refined sugar free caramel eggs, there are only 4 ingredients: dark chocolate, maple syrup, coconut milk, and cashew butter.
Cadbury caramel eggs have ingredients such as sugar, glucose syrup, palm oil, glucose-fructose syrup, emulsifiers (E442, SOYA lecithins), so I knew I could make a more nourishing recipe!
Caramel Egg Ingredients & Accessories
Dark Chocolate: I prefer dark chocolate, but you can definitely use milk or white chocolate too! I love how ifiProvisions chocolate melts, which is why I typically use this chocolate for molds. I have a 15% off discount (HEALTHYHOLME) if you want to try!
Maple Syrup: Make sure you’re using real maple syrup!
Coconut Milk: I use unsweetened full-fat coconut milk from a can.
Cashew Butter: The cashew butter helps thicken the caramel and adds complexity to the flavor. I love using cashew butter in my recipes because it has a more neutral flavor. If you’re not a cashew butter fan, you can sub with another nut/seed butter.
Egg Silicone Mold: I use this mold. These eggs are a little smaller than my other egg mold, which makes for a perfect ratio of chocolate to caramel!
Storage Tips
I recommend storing the refined sugar free caramel eggs in the refrigerator until ready to serve. Then I would let the dessert sit out for about 10 minutes for the caramel to soften before digging in!
FAQs
The caramel cooled and then got rock solid, what happened?
Making caramel can get a little tricky because if it boils for too long, it becomes harder, like a candy. Be sure to only let it boil for a minute max, and then reduce to a simmer.
The caramel cooled and still hasn’t thickened, what can I do?
If you’ve already mixed in the cashew butter and it’s cooled and still not thickened, repeat the process. Bring to a boil, and then reduce and simmer for another 10 minutes.
The caramel is coming out of the chocolate, help!
When you’re coating the molds, make sure that they are completely coated with chocolate. Also, be sure to not add caramel all the way to the top of the mold so that when you cover with chocolate, the caramel is sealed inside.
Other Easter/Spring Recipes To Make:
Refined Sugar Free Caramel Eggs
Ingredients
- 1/2 cup full fat coconut milk
- 1/2 cup maple syrup
- 2 tbsp cashew butter
- 1/2 cup dark chocolate melted (or milk chocolate, if you prefer!)
Instructions
- Add coconut milk and maple syrup to a medium saucepan on medium heat. Stir every couple of minutes. Once boiling, reduce to low and simmer for 10-15 minutes, until the mixture thickens enough to coat the back of the spoon.
- Turn off heat and add cashew butter. Stir continuously until completely mixed together.
- Line the bottom of the mold with melted chocolate (I use a spoon to help spread it up the side). Once the eggs are all covered, place in the freezer for 2 minutes to set.
- Once the chocolate sets, pour the caramel into the chocolate egg, being careful not to go all the way up to the top. Place in the freezer for 5 minutes to set.
- Once the caramel has solidified, cover with melted chocolate so that the caramel is sealed inside. Place in the fridge for 5 minutes to set.
- Carefully remove from the mold and enjoy! I recommend thawing on the counter for 10 minutes to get the creamiest caramel!
Notes
