Gooey Caramel Cream Eggs


Ok, now this is recipe #3 for easter, and even though the recipe is quite simple, I would only be making it at easter time. You just want to eat all the different mixtures at once, rather then making the actual cream egg! I had to play with the quantities a little, also depending on what type of egg moulds you use and what sizes they are depends on how much chocolate you’ll have to make.

Ingredients:Gooey Caramel Cream Eggs


3/4 Cup of cashews – soaked over night

1.5 Tablespoons of coconut butter – melted

3 Teaspoons of coconut nectar (alternatively you can use rice malt syrup)

3 Teaspoons of vanilla extract

1/4 Cup of water

Sprinkle of sea salt

1/2 Tablespoon of natvia


1/2 Cup of pumpkin puree

2 Teaspoons of vanilla extract

1 Teaspoon of coconut nectar (alternatively you can use rice malt syrup)

Sprinkle of natvia


1/3 Cup of Cacao butter

2 Tablespoons of coconut oil

2 Teaspoons of vanilla extract

2 Tablespoons of organic cacao powder

1 Teaspoon of coconut nectar (alternatively you can use rice malt syrup)


Combine the ingredients for the chocolate and cream separately in a food processor. In a small bowl, mix together with a fork the caramel ingredients. You should now have your cream, chocolate and caramel mixtures ready to create your cream eggs.

In silicon egg moulds pour in a tiny (approx. 1/2 teaspoon) of your chocolate, followed by your cream then place the caramel in the centre of the cream. Cover with another layer of chocolate. Repeat until you finish your mixtures.

I ran out of chocolate first so with the left over cream and caramel, I added 2x tablespoons of cacao to the cream, mixed and then added mixture to cupcake silicon moulds with the left over caramel.

Gooey Caramel Cream Eggs #2

Be creative and experiment, you don’t even have to use up your left overs, you could just eat straight from the bowl :)