Like peanut butter cups, but better! These raw chocolate peanut caramel easter eggs are dreamy. Whether you like plain choc, or choc with a bit of crunch, the caramel centre pairs wonderfully with the raw chocolate to create the perfect Easter treat.
These Raw Chocolate Peanut Caramel Easter Eggs are: Vegan, Gluten-Free & Refined Sugar-Free
For the Chocolate
Double this Simple Raw Chocolate Recipe
⅓ cup (40g) finely chopped peanuts
For the Peanut Caramel
4 tbsp smooth peanut butter
2 tbsp maple syrup
1 tsp vanilla
Pinch of sea salt
2 x 6 hole silicone egg moulds
Edible gold (optional)
Start by making the Simple Raw Chocolate Recipe. Once you have the liquid chocolate, divide it between two bowls.
In one of the bowls, stir in the finely chopped peanuts.
Spoon 1 tbsp of the peanut chocolate into 6 of the egg moulds, and spoon 1 tbsp of plain chocolate into the remaining 6 egg moulds.
Place the egg moulds into the fridge for 15-20 minutes, until the chocolate has firmed up. Meanwhile, make the peanut caramel.
Simply place all of the ingredients for the peanut caramel into a small bowl and stir until smooth.
Once the eggs have firmed up, place 1 tsp of the caramel into the centre of each egg, being careful not to let any touch the sides.
Next, fill up the peanut eggs with the remaining peanut chocolate (approx. another 1 tbsp per egg), and fill up the plain eggs with the remaining plain chocolate (approx. another 1 tbsp per egg).
Place the eggs in the fridge for 2 hours, or until completely set.
Remove the eggs from the moulds and dust edible gold on half of the eggs (optional).
Store in the fridge.