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Peanut Butter Caramel Filled Easter Eggs

by Ruth Crump
on 11th April 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

I love chocolate and peanut butter so something that involved both was inevitable when I started planning easter recipes. The gluten free, refined sugar free, vegan and low FODMAP filling is so indulgent and more-ish it’s hard to believe it’s not full of unhealthy ingredients!

Peanut Butter Caramel Filled Easter Eggs

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  • For the eggs:
  • 100g cacao butter or coconut oil
  • 6 tbsp cacao butter
  • 4 tbsp maple syrup
  • 4 tbsp chilled rice milk
  • 1 tsp pure vanilla extract
  • For the filling
  • 150g salted smooth peanut (if you use unsalted then add a pinch of salt)
  • 35g coconut oil, melted
  • 3 tbsp maple syrup
  • 6 tbsp chilled rice milk
  • 1 1/2 tsp pure vanilla extract
Peanut Butter Caramel Filled Easter Eggs
Prep Time


  1. Melt the cacao butter (or coconut oil) in a bowl over a pan of simmering water

  2. When melted, remove the bowl from the heat then whisk in the remaining ingredients for the eggs

  3. Leave the chocolate too cool for a few minutes so it thickens enough to stick to the back of a spoon

  4. Pour the chocolate into the easter egg moulds (I used 2 silicone moulds each with 6 half egg shapes) making sure you spread it up the side of the egg shapes to create a thick enough shell

  5. Place the moulds in the freezer while you prepare the caramel filling

  6. Simply add all the ingredients for the filling to your blender and pulse 3 or 4 times until the mixture is smooth then leave it to thicken for 10 minutes

  7. Remove the moulds from the freezer and divide the filling between the chocolate shells

  8. Place the moulds in the fridge for 2hrs to set

  9. Remove the egg halves from the moulds and gently press them together to form 6 easter eggs

  10. Enjoy! (store in the fridge for best results)

Ruth Crump

After being diagnosed with coeliac disease and IBS, I had to completely overhaul my diet. I found that the majority of gluten-free food on offer was tasteless, stodgy and full of sugar. I was eventually forced to embark on the low FODMAP diet, which meant I had to make even more changes to my diet. After a short while I became disillusioned with the tasteless, stodgy and sugar-laden foods available to me, so I decided to create my own.
Read more posts by Ruth Crump