Salted Crème Caramel dream eggs

Course Dessert
Author Talitha Case


  • Cashew cream filling
  • 200 g cashews *soaked overnight & drained
  • 3 tsp rice malt syrup
  • 1 tsp vanilla extract
  • 120 ml full fat coconut cream
  • Pinch of salt
  • 1 tblsp cacao butter melted
  • Salted Crème caramel filling
  • 2 tblsp cacao butter melted
  • 6 tblsp almond milk
  • 120 g coconut sugar
  • 4 tblsp Lacuma powder
  • ¼ tsp vanilla extract
  • Pinch of fine salt


  1. Make the Salted caramel filling by combining all ingredients in a bowl and whisk until smooth and creamy. Set aside.
  2. Make the cashew cream filling by combining all ingredients in a high powered blender or food processor and blend until smooth and creamy then set aside. If you don’t have time to soak cashews overnight you can boil them for 6 minutes and drain – providing you have a good quality blender this will do the job.
  3. Melt the chocolate in the microwave (quickest way) or in a bowl over a pot with boiling water. Be sure not to get any water into the chocolate and be careful not to let the chocolate burn. If you have a digital thermometer that is great. Bring it to 40 - 50 degrees and then remove from heat and stir until you bring it down to 32 - 33 degrees. If you don’t own a thermometer that’s fine. Melt chocolate until it’s 90% melted then remove from heat and allow it to continue to melt until there are no lumps.
  4. Pour chocolate into each egg mold. Ensure each egg mold is completely covered with a chocolate coating but not to excess. Tip the mold upside down and at an angle to allow any excess to drain out. While still upside down you can scrape off any excess over a bowl. Flip over and give the mold a good tap on the bench - this will reduce the likelihood of air. Bubbles forming. Next Place the molds in the fridge/freezer for 10 mins.
  5. Remove the molds from the freezer and spoon just under 1 tbsp of cashew cream filling into each egg. Be sure to coat the entire egg with cream, you shouldn’t be able to see the chocolate. This will ensure that when you add the caramel filling it is enclosed in the centre nicely.
  6. Heap a regular teaspoon (not the measuring kind) with caramel filling and spoon into each mould and gently smooth it out. Place the moulds back into the freezer for 10 mins.
  7. Place a little more cashew cream on top of each egg mould to enclose the caramel.
  8. Pour melted chocolate over each egg and ese your spatula to again gently cover each egg so that no cashew cream is visible. Also use the spatula to smooth each egg so that it is flat and there is no excess. Place back in the freezer to set for at least 15 mins
  9. Turn the moulds over and gently press out each egg and then enjoy!
  10. Store in an air tight container in the fridge or indulge and eat them all straight away!!

Recipe Notes

There may seem like a lot of steps but I find it’s easier than it looks! It’s the perfect recipe to create on an afternoon when you have time to wander in out and of the kitchen to prepare each step. Don’t worry if you're not used to making chocolate and your eggs have slightly rough edges, once removed from the molds you can tidy these up with your hands or using a small paring knife. Are their any snickers fanatics out there? Dip your eggs into a tiny amount of peanut butter for a dairy free snickers meets easter delight!