Ingredients:
- For the chocolate shell:
- - 1 cup Paleo-friendly dark chocolate chips
- - 2 tablespoons coconut oil
- For the caramel filling:
- - 1/2 cup Medjool dates, pitted and soaked in hot water for 10 minutes
- - 1/4 cup almond butter
- - 1 tablespoon coconut oil
- - 1/2 teaspoon vanilla extract
- - Pinch of sea salt
- For decoration:
- - Paleo-friendly Easter-themed sprinkles optional
Instructions:
In a microwave-safe bowl, melt the dark chocolate chips and 2 tablespoons of coconut oil in 30-second intervals, stirring between each interval until smooth
Alternatively, you can melt them using a double boiler
Use a silicone Easter egg mold or a plastic egg mold that is BPA-free and safe for food
Spoon a small amount of the melted chocolate into each mold, making sure to coat the sides evenly
Place the molds in the freezer for about 10 minutes to set
While the chocolate is setting, prepare the caramel filling
Drain the soaked Medjool dates and place them in a food processor along with the almond butter, 1 tablespoon of coconut oil, vanilla extract, and a pinch of sea salt
Process until a smooth caramel-like consistency is achieved
Remove the chocolate molds from the freezer and carefully fill each chocolate shell with the caramel filling, leaving some space at the top for sealing with more chocolate
Seal the filled chocolate eggs with the remaining melted chocolate, making sure the edges are well-sealed to prevent any caramel leakage
Place the filled eggs back in the freezer for another 10-15 minutes to set completely
Once set, remove the Easter eggs from the molds and decorate with Paleo-friendly Easter-themed sprinkles if desired
Serve and enjoy your delicious Paleo Caramel-Filled Chocolate Easter Eggs
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