Healthy Vegan Easter Eggs
Making your own healthier vegan Easter eggs is as simple as can be! You only need a few natural ingredients to create the basic recipe which you can customise to your heart’s desire by playing with different shapes and fillings.
“Making your own, or another family member’s, chocolate egg is much simpler than it sounds. I make them every year with my daughter, it’s such fun. You don’t even need to buy a fancy mould as you might have something egg-shaped around the house.
“We use an old plastic Kinder eggshell in our house! My recipe is for a vegan egg but you can use regular dairy chocolate too. You can always play around with surprise filling as well, such as peanut butter, popping candy or a rich chocolate ganache.” – Bettina
Servings: 6
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 33.333333333333 33.333333333333 g coconut oil
- 1 1 Tbsp agave syrup
- 20 20 g raw cacao powder
- 0.5 0.5 Tbsp peanut butter – an optional filling
Method
- Melt the oil in a bowl set over a pan of simmering water. Once melted, remove from the heat
- Add the agave syrup (you could use maple syrup or even honey for a non-vegan version) to the melted coconut oil and mix together.
- Add the cacao powder and stir until you have a smooth, liquid chocolate.
- Reserving a little of the chocolate mixture, pour the rest into your moulds of choice, tilting the moulds so the mixture covers the surface.
- Leave the moulds in your fridge or freezer for around 20 minutes, or until the chocolate has set.
- Take the moulds out of the fridge and carefully remove the chocolate egg halves. Spoon in the peanut butter (if using) for a surprise filling.
- Brush the rim of each mould with the leftover liquid chocolate, then stick the egg halves together.
- Leave to set in the fridge for a further 10 minutes, then enjoy!
Fancy treating yourself to a vegan Easter egg?
Here is our ultimate guide to the best vegan Easter treats for 2021.
