Make these vegan caramel crispy cakes, just in time for Easter

Crispy, crunchy, topped with mini eggs and caramel – and they're completely vegan. This easy recipe from @kats_munchies ticks all our Easter boxes

Vegan chocolate caramel crispy cakes Easter
Vegan chocolate caramel crispy cakes Easter from above

Makes 9

Preparation time 5 mins

Cooking time 15 mins

At Easter, we like to go full-on chocoholic: Easter eggs, cakes, bakes, anything. If it's got cocoa in it, we'll eat it. But these treats from @kats_munchies look pretty sweet to us: they're crispy, crunchy and vegan, and you can knock them together in 15 minutes. Oh yes.

The recipe uses Doisy & Dam's Good Eggs, which are basically like posh mini eggs – single-origin, palm-oil free and made from Colombian dark chocolate. Of course, that makes the crispy slices taste all the better, but you could use classic mini eggs as an alternative... 


  • 125g light brown sugar
  • 125g vegan butter
  • ½ tsp salt
  • 200g vegan milk chocolate
  • 150g vegan white chocolate
  • 175g Rice Krispies cereal
  • 1 can vegan condensed milk
  • 5 tsp cornflour
  • 1 bag of Doisy & Dam Good Eggs (or any kind of mini eggs)


  1. To make the caramel: heat in a saucepan the condensed milk. Once warm, add the butter and sugar and stir continuously for 4 minutes.
  2. Then add the cornflour. Keep stirring on a high heat until it thickens This can take up to 5-10 mins.
  3. Once you have the caramel, gently fold in the Rice Krispies, ensure they are all fully covered and then flatten in a lined baking tray.
  4. Place in the fridge for 4 hours, until set.
  5. Once set, coat the top with a layer of melted milk chocolate. Then using a knife add the white chocolate in whatever pattern you want and top with mini eggs. To let the eggs stick better dip one side in white chocolate before placing them down.
  6. Then again place in the fridge to set.
  7. Once completely set, with a warmed knife (run it under a hot tap) cut in to your desired size.