For Easter I made these bad boys-
They are chocolate eggs filled with gooey, thick caramel. Oh and they contain 0 animal products. And they aren’t just for Easter, I also made salted caramel filled chocolate cups. Made with coconut sugar; a gorgeous caramel-ly brown sugar.
Dark chocolate or vegan milk chocolate (I used Aldi Dairyfine and Kinnerton free from)
Coconut Sugar (sold in Holland and Barrat!)
Coconut Milk (full fat canned)
Salt (I used table but you can use rock or sea)
Firstly melt your chocolate over a pan of hot water and coat your cups, eggs or even heart shaped moulds with chocolate.
Let it set solid.
Secondly make the caramel,
5 tablespoons water and 1/2 cup coconut sugar in a pan, bring to a boil stirring consistently
Add 1 cup of coconut milk,two teaspoons vanilla and 1/2 teaspoon salt and cook for about 10 minutes on a medium heat, stir consistently to prevent burning. It will get thicker and darken. Cool the mix in the fridge before loosening with a teaspoon of water and filling your moulds.
Freeze before adding remaining melted chocolate to seal in the caramel. Let it all set until you can remove the hard chocolate eggs from the moulds. They will look like this inside –