These vegan Easter treats are perfect for everybody, whether they are vegan or not….. From the creamy chocolate cases to the indulgent fillings there is nothing that screams ‘free from’ about these treats.
Oreo and Caramel Easter Eggs [Vegan]
- 2 bars Dark Chocolate
- 6 bags White Chocolate Buttons
- 1/4 cup vegan spread
- 1/2 cup light brown sugar
- 1/4 cup agave nectar or maple syrup
- 1/6 cup full-fat coconut milk
- Twist of sea salt
- 1/2 teaspoon of vanilla extract
- A baking thermometer
- One pack of oreos
- 1/2 cup icing sugar
- 1/4 cup vegan spread
- Melt one of the blocks of dark chocolate in a glass bowl over a simmering pan of boiling water. When the dark chocolate is almost melted add in three packs of the white chocolate buttons and stir well till all of the chocolate is melted.
- Place a tablespoon at a time of the melted chocolate into your egg mould. Swirl it all around to coat the shell, use the back of a spoon to help spread the melted chocolate if needed. Repeat for all of the moulds.
- Place in the fridge to set.
- Make your caramel – Melt the vegan spread in a saucepan over a medium heat. Once melted tip in the sugar and whisk through.
- Whisk in your agave or maple syrup and coconut milk.
- Place your thermometer into the pan.
- Bring to the boil and stir continuously.
- You need to boil the mixture until the thermometer reads 235ºF. This takes approximately ten to fifteen minutes therefore if you dont have a thermometer time this stage of the process and after fifteen minutes of continuous boiling and stirring you will be safe to progress to stage 9.
- Remove from heat and stir in the salt and vanilla.
- Pour into a container and allow to cool and set. Once the caramel is cool enough, pop it in the fridge to speed up this part of the process.
- Make your Oreo buttercream – beat the vegan spread and icing sugar together till smooth. At this point you can also add in some cocoa powder for a double chocolate hit (I chose not to but will try it next time).
- Crush in as many Oreo cookies as you can in order to produce a moist mix. The buttercream is purely there as a binder, it should not be the over riding feature of the filling so make sure you really crush plenty of biscuits in. Place in the fridge to firm up a bit.
- Once your caramel has cooled and thickened and your chocolate shells have set it is time to start assembling.
- Melt the remaining dark chocolate and white chocolate buttons (as per step 1) and allow to cool slightly whilst you build your eggs.
- Fill your shells with your caramel and your Oreo Buttercream. Do not overfill or else you wont get a smooth seal or finish on the final layer of chocolate.
- Once your melted chocolate has cooled off spoon some onto each of your moulds in order to seal the egg. Use enough melted chocolate to ensure a good seal, you want to avoid the filling leaking out. You can use a spoon to cover the filling, tilting as you go.
- Place back in the fridge to set for at least an hour.
- Pop out of moulds and enjoy!
- Store your eggs in the fridge as we have used buttercream and also it helps set the caramel. I do recommend removing from the fridge at least half an hour before eating unless you like chocolate straight from the fridge.