Pre-heat oven to 180 degrees C fan (350 degrees F, gas mark 4) and grease a cupcake tin with dairy-free butter, then line a baking tray with grease-proof paper.

Add the butter, icing sugar, and flour into a food processor and mix until a cookie dough forms. Add 1–3 tablespoons of milk to create a smooth dough, but do not over mix.

Roll out the dough to about 1/2 to 1/4 inch thick. Use a cookie cutter to cut out shapes, push them into the greased cupcake tin, and prick the base with a fork.

Roll out leftover dough, cut strips, and form into U shapes for basket handles. Place on the lined baking tray.

Freeze the molds for 5 minutes to firm up before baking.

Bake in the oven for 8-10 minutes until lightly golden. Let cool fully before filling.

Pipe a swirl of caramel sauce into the cooled cookie cups.

In a saucepan, heat dark chocolate and cream on low until smooth and glossy; let cool slightly before piping into the cups on top of the caramel.

Whip dairy-free whipping cream with cocoa powder until thick, transfer to a piping bag, and pipe onto the chocolate ganache once set.

Decorate with mini eggs and add the basket handles.