Vegan Salted Caramel Cashew Chocolates

Easter egg shaped, but not just for Easter! I wasn’t going to post this, but I was asked by a few people for the recipe when I posted it on my Instagram, here we are. I did get a little bored of making the chocolate shells end up eating most of the chocolate to make the shells, both in its unmelted and melted format, so I only ended up making 3 complete eggs. You can follow my (accidental) example, or exert more self control than me and make all of the filling into chocolate encased treats. But, any left over filling makes a delicious spread, and when mixed with more milk makes an awesome sauce, too. Just in case you too ‘get bored of making the chocolate shells’.

I have no self control when it comes to food…welp.



The protein powder is optional, but I love the taste of this particular one. It is quite strong so I only used a bit so as not to overpower the other flavours. This particular one also works as a brilliant thickener as I find it’s more absorbent than most vegan protein powders. You can of course substitute with another vegan protein, or casein. You could use whey protein, although the more you use of this, the stickier the consistency will be. The beauty of this type of recipe is that you can taste it as you go along and adjust it accordingly, flavour wise and texture wise. If not using any protein powders, you may not need to use the milk – again, depending on what your personal preference is texture and consistency wise.






Makes 9.

  • 30g smooth cashew butter
  • 45g homemade date paste
  • 10ml milk (read above)
  • 1/2 tsp vegan protein (I used Vivo Life Salted Caramel Maca, optional, read above)
  • 1/8 tsp salt
  • 1/4 tsp salted caramel extract
  • ground vanilla bean, optional
  • 90g dark chocolate


  1. Mix all of the ingredients together in a bowl. Taste, adjust according to how much salt you would like. Cover and pop in the fridge.
  2. Melt the chocolate over a bain marie. Use 2/3 to make the base of 9 chocolate shapes by dividing between 9 small chocolate shape moulds (preferably silicone – I used this). Put in the fridge to set.
  3. Once the chocolate is set, spoon in the filling. You should use roughly 10g per chocolate. Smooth it over and use the remaining chocolate to cover the top. Leave to set and enjoy.

PS. Feel free to drop a comment of what your caption of the pictures with the chicks would be. My Mum and I had great amusement doing this.

If you make any of the recipes from my blog, please tag me on Instagram or Twitter, I love seeing them!


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