Caramel Brownie Eggs (gluten free, dairy free, vegan)

This delicious Easter treat combines a chocolate shell with a gooey brownie and caramel middle. The eggs are completely gluten free, dairy free and vegan but you wouldn’t know! If you do make this recipe I’d love to see, don’t forget to tag me in your photos on social media.

Which egg moulds do you use?

For this recipe I use 2 of the Small 6 Slot Silicone Egg Moulds which I got from Amazon.

Which dairy free chocolate do you use for the outer shell?

For this recipe I used the Nomo Milk Chocolate vegan alternative which is my personal favourite dairy free chocolate however any dairy free chocolate would work. *This recipe does require 500g of dairy free chocolate to make the 12 eggs which can get quite pricey, so the cheapest dairy free chocolate you are able to find would be ideal.

Which dairy free cream do you use for the caramel?

For this recipe I used the Alpro Single Soy Cream however any single soy cream would work.

How long will these eggs last?

As there is no dairy or eggs in the recipe, these eggs will last a good 7 days kept in an airtight container in the fridge.

How do you get the brownie into the middle of the eggs?

For this recipe you will need to make the brownie first in a standard 20cm square baking tin. This is then left to cool in the fridge and is moulded into the Easter eggs.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice