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Caramel filled chocolate Easter eggs recipe

Gooey Caramel Easter Eggs

Homemade healthier choccies make great gifts and with a gooey caramel centre they'll be a hit with the whole family and whoever you gift them to (if you don't eat them all yourself!)


100g chocolate (your fave block from the health food section/store or chunks from the bulk bin - dark is best - here's a good organic one to try)

1/4 cup raw honey (locally sourced is best - or here's an Aussie one)

1/2 cup pure coconut milk (Ayam is my fave)

Pinch of mineral salt (this Aussie salt is amazing)

Water for the double boiler

Handy items to have

  • Tray

  • Easter egg molds (try this 3-piece set)

  • Silicon spatula 

  • Spoon

  • Small saucepan

  • Whisk

  • Measuring cup

  • Double boiler of some kind (I use a glass container that sits nicely on top of a saucepan)


  1. Make the caramel by simply heating the coconut milk, honey and salt in a small saucepan, whisking regularly and letting it thicken up to no longer have a runny consistency. Have the temp up high initially to allow the mixture to boil then turn it right down to simmer until ready. Remove from the heat and allow to cool down completely before using

  2. Melt the chocolate using a double boiler method

  3. Spoon the runny chocolate into the moulds and half fill them, ensuring the sides to the tops are coated. It can help to have had the moulds in the fridge beforehand, as the chocolate will then stay on the sides easier

  4. Place the moulds on a tray and into the freezer to become firm

  5. Remove them from the freezer and use a small spoon to place a dollop of cooled caramel sauce in the centre of each on top of the firmed chocolate

  6. Spoon more runny chocolate over the top to fill in the rest of the space in the moulds then return to the freezer to finish setting. Keep a couple of teaspoons or so of runny chocolate aside for putting the egg halves together. Use a silicon spatula to tidy up any chocolate spillage and drips.

  7. Once the rest of the chocolate has set, it's time to bring the individual halves together by gently scoring the flat parts, rubbing on the last of the runny chocolate and firmly placing the halves together to make whole eggs then allowing, once again, to set (fridge or freezer). Try to fill in any gaps along the seems by using your finger to spread the chocolate

These eggs should then be able to stay out of the fridge and can be wrapped in foil pieces from the craft store for gifts, egg hunts etc.

The caramel won't set, it'll stay gooey inside.

Questions or comments about this recipe?

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