For those looking for the perfect homemade Easter gift, look no further!
These vegan Easter treats are perfect for everybody, whether they are vegan or not….. From the creamy chocolate cases to the indulgent fillings there is nothing that screams ‘free from’ about these treats.
However, I wanted to try out a different shell to make it creamier and new fillings too. I remembered back to my pre vegan days and I used to love the caramel eggs so wanted to recreate that and also we are a bit obsessed with Oreos in our house so they had to feature in the process in some way or other.
I found my egg moulds in Home Bargains, I bought two allowing me to make 12 eggs at a time. You end up with fairly large egg halves. If you stuck to halves together to make a whole (like the traditional cream egg shape) it would be a right old whopper that even I would struggle to devour so I leave them as halves.
(Affiliate Link) You can also get the egg moulds off amazon by clicking here
Caramel and Oreo Chocolate Easter Eggs
(Makes 12 eggs)
For the chocolate shells:
- 2 x 180g bars of Bournville Dark Chocolate
- 6 x 25g bags of Tesco Free From White Chocolate Buttons
For the Caramel Filling:
- 1/4 cup vegan spread (I used Pure)
- 1/2 cup light brown sugar
- 1/4 cup agave nectar or maple syrup
- 1/6 cup full-fat coconut milk
- Twist of sea salt
- 1/2 teaspoon of vanilla extract
- A baking thermometer (if you don’t have this I will explain a work around in the method)
For the Oreo Filling:
- One pack of oreos (I used the original flavour but use whichever you fancy)
- 100g icing sugar
- 50g vegan spread (again I used pure)
- Melt one of the blocks of Bournville in a glass bowl over a simmering pan of boiling water. When the dark chocolate is almost melted add in three packs of the white chocolate buttons and stir well till all of the chocolate is melted.
- Place a tablespoon at a time of the melted chocolate into your egg mould. Swirl it all around to coat the shell, use the back of a spoon to help spread the melted chocolate if needed. Repeat for all of the moulds.
- Place in the fridge to set.
- Make your caramel – Melt the vegan spread in a saucepan over a medium heat. Once melted tip in the sugar and whisk through.
- Whisk in your agave or maple syrup and coconut milk.
- Place your thermometer into the pan.
- Bring to the boil and stir continuously.
- You need to boil the mixture until the thermometer reads 235 degrees Fahrenheit. This takes approximately ten to fifteen minutes therefore if you dont have a thermometer time this stage of the process and after fifteen minutes of continuous boiling and stirring you will be safe to progress to stage 9.
- Remove from heat and stir in the salt and vanilla.
- Pour into a container and allow to cool and set. Once the caramel is cool enough, pop it in the fridge to speed up this part of the process.
- Make your Oreo buttercream – beat the vegan spread and icing sugar together till smooth. At this point you can also add in some cocoa powder for a double chocolate hit (I chose not to but will try it next time).
- Crush in as many Oreo cookies as you can in order to produce a moist mix. The buttercream is purely there as a binder, it should not be the over riding feature of the filling so make sure you really crush plenty of biscuits in. Place in the fridge to firm up a bit.
- Once your caramel has cooled and thickened and your chocolate shells have set it is time to start assembling.
- Melt the remaining Bournville and white chocolate buttons (as per step 1) and allow to cool slightly whilst you build your eggs.
- Fill your shells with your caramel and your Oreo Buttercream. Do not overfill or else you wont get a smooth seal or finish on the final layer of chocolate.
- Once your melted chocolate has cooled off spoon some onto each of your moulds in order to seal the egg. Use enough melted chocolate to ensure a good seal, you want to avoid the filling leaking out. You can use a spoon to cover the filling, tilting as you go.
- Place back in the fridge to set for at least an hour.
- Pop out of moulds and enjoy!
- Store your eggs in the fridge as we have used buttercream and also it helps set the caramel. I do recommend removing from the fridge at least half an hour before eating unless you like chocolate straight from the fridge.
Thank you so much for reading, I hope you enjoy making these treats as much as we did, Skye got involved too so its a great one to try out with all the family.
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Love from Em x