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  • Writer's pictureMealsbymiri

(ad) Peanut Caramel Easter Eggs

One of my favourite parts of the Easter season is getting creative with making my own filled chocolate eggs! This delicious variation is made in collaboration with Nature's Charm using their absolutely divine salted caramel coconut sauce. It pairs so perfectly with the semi-sweet chocolate and peanut mousse to create a snickers-like flavour combo that's sure to win you over. I hope you give this one a go and do let me know if you try it and tag me at @mealsbymiri on Instagram so I can see your creations!


For two whole eggs:

4x half-egg shaped moulds (mine were approx 7-8cm long)

200g dairy free chocolate*

Filling: 80g whippable vegan cream

40g icing sugar

40g vegan cream cheese

50g smooth peanut butter

2tbsp Nature's Charm salted caramel coconut sauce

A handful of peanuts

*I used a 50-60% semi sweet chocolate, but you can use whichever kind you want


Make your chocolate egg shells a day in advance. Chop the chocolate and melt in a bowl over a pot of boiling water. You can temper the chocolate if you know how to, but it's not necessary. Use a spoon to spread a thin layer of melted chocolate into each egg mould. Place face down on a plate lined with parchment paper, and chill in the fridge for 5-10 minutes until set. Keep the melted chocolate over low heat in the meanwhile. Remove from the fridge and repeat the process. Keep doing this until you have about 3-5 layers of chocolate, or the egg reaches your desired thickness. Let the chocolate moulds set in the fridge overnight. The day after, pop the chocolate eggs out of the mould and store in a cool place while you make the filling. To make the filling, simply whisk icing sugar, peanut butter and cream cheese until smooth. Add vegan cream and whip until it reaches a mousse like consistency. Heat the caramel carefully until runny and drizzle into the mousse. Fold it in until you have streaks of caramel throughout. Fill two halves of the eggs with the filling, drizzle on some extra caramel sauce if you wish and sprinkle with some peanuts. Melt the edges of the other two egg halves on a warm pan and place on top to seal the eggs. Let them set completely in the fridge and enjoy!

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