Caramel-Filled Chocolate Easter Eggs | Our Paleo Life
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Caramel-Filled Chocolate Easter Eggs

I don't know about you, but it is so hard for me to avoid all the tasty chocolates that pop up around Easter. So I created my own solution: dairy-free, refined-sugar-free caramel-filled chocolate eggs. They are like little paleo version of the Snickers Easter eggs, I kid you not.
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Dessert
Servings: 8 eggs
Calories: 371kcal


  • Egg-Shaped Candy Mold
  • 1 1/4 cups Enjoy Life Chocolate Chips divided
  • 1/2 cup Nut/Seed Butter of choice Almond, Sunbutter, or Hazelnut are great

Caramel Filling, adapted from Against All Grain

  • 1/4 cup Raw, Mild-Tasting Honey
  • 1/2 Tbsp Ghee you can use Vegetable Shortening, but I prefer the flavor from the ghee
  • 1/4 cup Full-Fat Coconut Milk canned
  • 1/4 tsp Sea Salt
  • 1-2 Tbsp Chopped Nuts I used cashews


  • VERY lightly grease the egg molds with coconut oil. Seriously, just a super thin coating. This will make them much easier to pop out later. Trust me.

Prepare the Caramel first

  • Add the honey to a small saucepan and bring to a boil over medium-high heat. Let cook for 5 minutes. Swirl the pan occasionally to ensure even heating/caramelizing and to keep it from burning.
  • Remove from heat and gently whisk in the ghee, coconut milk, and sea salt.
  • Return to burner, reduce heat to medium, and let simmer for 10-12 minutes.
  • Remove from heat and let cool about an hour or so. You don't want the hot caramel to melt your chocolate shells.

Prepare the Shells

  • While the caramel is cooling, prepare the shells. Place 1/2 cup of the chocolate chips in a microwave safe bowl. Heat on high for 1 minute then stir. Heat for another 30 seconds, stir again, then stir in another 1/4 cup chocolate chips until all is melted and smooth.
  • Alternately, you can heat the chocolate in a double boiler, but use the same measurements. Start with 1/2 cup, heat until melted, remove from heat, then stir in the 1/4 cup and stir until all is melted and smooth.
  • Scoop about 1-2 tsp melted chocolate into each egg mold and use the back of a spoon to press the chocolate up the sides, evenly coating the entire egg-mold surface.
  • Place the chocolate-filled molds in the refrigerator to harden for about 5 minutes.
  • Once hardened, place about 1 tsp nut/seed butter into the chocolate molds, pressing down to flatten with the back of a spoon.
  • Top the nut/seed butter evenly with the chopped nuts.
  • Once the caramel is cooled and thickened, spoon about 1-2 tsp on top of the nuts and nut/seed butter, being sure to leave enough room to coat the top with more chocolate.
  • Once the eggs are filled, melt the remaining 1/2 cup chocolate in the same manner as before (melt most then add the unmelted to the melted chocolate until all is smooth).
  • Spoon the chocolate over the top of the caramel and spread out evenly over the top, covering everything and sealing in all the filling.
  • Place the molds back in the refrigerator for another 5-10 minutes to harden.
  • Pop the chocolates out of the mold and wrap individually in candy foil wrappers or plain foil. Hoppy Easter!