How to Make Dairy Free, Plant Based, Vegan Chocolate Cream Easter Eggs. Easy recipe dessert recipe

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Cacao nibs provide a less sweet, more intense chocolate flavor.

coconut cream

🥗Healthier: silken tofu

💰Cheaper: heavy cream

Silken tofu can mimic creaminess while reducing calories.

dates

🥗Healthier: dried figs

💰Cheaper: raisins

Raisins offer similar sweetness at a lower cost.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Almonds are often less expensive and still provide crunch.

Melt dark chocolate in a heatproof bowl over simmering water until smooth.

In a food processor, blend dates, coconut cream, and vanilla extract until creamy.

Stir in sea salt and maple syrup into the caramel mixture until well combined.

Chop pecans into small pieces and set aside.

Spoon a small amount of melted chocolate into silicone egg molds, coating the bottom and sides.

Chill the molds in the refrigerator for 10-15 minutes until set.

Fill each chocolate shell with a layer of the caramel mixture, then sprinkle with chopped pecans.

Cover the caramel layer with more melted chocolate to seal the eggs.

Chill the molds again for 30 minutes until fully set.

Carefully remove the eggs from the molds and place them on a parchment-lined tray.

Drizzle any remaining melted chocolate over the eggs for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens