Salted Caramel Fondant Easter Eggs












I was really excited about my new Easter egg mould and really wanted to create something special for you guys! I wish I had more time to create lots more recipes but unfortunately there’s not enough hours in the day/weekend at the moment! However, I am so happy with the filling for these eggs and already have some ideas for recipes that I want to create using this base so stay tuned!

I used dark chocolate for the shell of these eggs, but you could use a chocolate of your choice or homemade raw chocolate for an even healthier version! I really like the contrast of a bitter dark chocolate to the sweet and salty centre. This recipe makes six whole eggs, so you will need two egg moulds or to create the recipe in two batches.

Salted Caramel Fondant Easter Eggs
Prep time
Total time
Recipe type: vegan, gluten free, dairy free, grain free, sugar free
Serves: 6 eggs
  • 200g dark chocolate
  • 100g pecans
  • 4 large medjool dates, stones removed
  • Half the cream from the top of a can of refirdgerated coconut milk
  • ½ tsp himalayan salt (or good quality sea salt)
  1. Fill a large bowl or dish with boiling water
  2. Break 160g of the chocolate into squares, setting the rest aside, and place in a slightly smaller bowl
  3. Place the bowl of chocolate inside the bowl of water and stir until the chocolate is completely melted
  4. Spoon a 1.5 tsp of chocolate into each of the eggs in the mould and place in the freezer for a couple of minutes so that the chocolate is slightly less runny but not set (don't leave in too long or you will have to re-melt!)
  5. Remove the mould from the freezer and using the back of a teaspoon, spread the melted chocolate around the mould until the egg is completely covered
  6. Place back in the freezer for 10 minutes until solid and then use more melted chocolate to fill any holes or thinner parts
  7. Meanwhile, preheat the oven to 150 degrees celsius and roast the pecans on a baking tray for approximately 10 minutes until lightly toasted
  8. Place the pecans in a processor and process for about 5 minutes until a butter is formed
  9. Add the dates, salt and coconut cream and process again until the ingredients are completely combined (you may have to scrape down the sides a few times)
  10. Place 1 tsp of the mix into each of the eggs, smoothing the surface of the caramel with the back of a spoon
  11. Gently remove the eggs from the mould and place on a flat surface
  12. In a new bowl of boiling water, melt the remaining 40g of chocolate and using a teaspoon, drizzle the melted chocolate around the edge of one half of the egg shell
  13. Take another half and sandwich the two together to seal the egg
  14. Immediately place back into the freezer for 5 minutes
  15. Make sure you work quickly so that the eggs do not melt in your hands!!



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