Vegan Easter Eggs
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Recipes in this Video
5 recipes
vegandairy-freeegg-freegluten-freenut-free
Vegan Chocolate Easter Eggs are a delightful twist on traditional Easter treats, reflecting the growing trend of plant-based diets. These eggs symbolize renewal and celebration during the spring season, often enjoyed during family gatherings and festive occasions. With the rise of veganism, these chocolate eggs have become popular among those seeking healthier, cruelty-free alternatives to classic confections.
Ingredients
- ●dark chocolate
- ●coconut oil
- ●almond butter
- ●maple syrup
- ●vanilla extract
- ●sea salt
- ●cocoa powder
- ●coconut flakes
- ●food coloring
- ●vegan sprinkles
- ●nut butter
- ●dried fruits
- ●nuts
- ●edible glitter
- ●mold for eggs
Instructions
- 1Melt dark chocolate and coconut oil together in a heatproof bowl over simmering water until smooth.
- 2Remove from heat and stir in almond butter, maple syrup, vanilla extract, and sea salt until well combined.
- 3Pour the chocolate mixture into egg-shaped molds, filling them halfway.
- 4Refrigerate for 10-15 minutes until the chocolate starts to set.
- 5Spoon a layer of nut butter into the center of each mold, then cover with more chocolate mixture.
- 6Return to the refrigerator for an additional 20-30 minutes until fully set.
- 7Once set, gently remove the chocolate eggs from the molds.
- 8Decorate with cocoa powder, coconut flakes, or edible glitter as desired.
- 9Store in an airtight container in the fridge until ready to serve.
Ingredient Alternatives
dark chocolate
Healthier: cacao nibs
Cheaper: chocolate chips
Cacao nibs add a rich chocolate flavor with less sugar.
coconut oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more affordable and works well for melting.
almond butter
Healthier: sunflower seed butter
Cheaper: peanut butter
Peanut butter is a cost-effective alternative with similar texture.
maple syrup
Healthier: agave syrup
Cheaper: honey
Honey is often less expensive and adds sweetness.
Techniques
meltingmixingrefrigerating
Equipment
heatproof bowlsimmering potspoonrefrigeratoregg-shaped molds
tree-nutssoy
Also Known As
Chocolate Easter EggsVegan Easter Eggs
vegandairy-freeegg-freenut-free
Ingredients
- ●1 cup natural peanut butter
- ●1/4 cup maple syrup
- ●1/4 cup coconut flour
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup dairy-free chocolate chips
- ●1 tbsp coconut oil
Instructions
- 1In a mixing bowl, combine the peanut butter, maple syrup, coconut flour, vanilla extract, and salt. Mix until well combined and a dough forms.
- 2Refrigerate the mixture for about 30 minutes to firm up.
- 3Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into egg shapes.
- 4Place the shaped peanut butter eggs on a parchment-lined baking sheet.
- 5In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 6Dip each peanut butter egg into the melted chocolate, ensuring it is fully coated. Use a fork to lift it out and let the excess chocolate drip off.
- 7Return the chocolate-coated eggs to the parchment-lined baking sheet.
- 8Once all eggs are coated, refrigerate again for about 30 minutes to allow the chocolate to set.
Equipment
mixing bowlparchment paperbaking sheetmicrowave-safe bowlfork
veganplant-baseddairy-freeegg-freenut-free
Ingredients
- ●1 cup dark chocolate chips (vegan)
- ●1/2 cup mixed nuts (chopped)
- ●1/2 cup dried fruits (chopped, e.g., apricots, cranberries)
- ●1/4 cup coconut flakes
- ●1/4 cup almond butter
- ●1 tsp vanilla extract
- ●1/2 tsp sea salt
Instructions
- 1Melt the dark chocolate chips in a microwave-safe bowl or using a double boiler until smooth.
- 2In a separate bowl, mix together the chopped nuts, dried fruits, coconut flakes, almond butter, vanilla extract, and sea salt until well combined.
- 3Once the chocolate is melted, pour about half of it into a silicone egg mold, ensuring the bottom is covered.
- 4Spoon the nut and fruit mixture into the molds, filling them about halfway.
- 5Pour the remaining melted chocolate over the nut and fruit mixture, ensuring it is fully covered.
- 6Tap the mold gently on the counter to remove any air bubbles and to settle the chocolate.
- 7Place the mold in the refrigerator for about 30 minutes or until the chocolate is fully set.
- 8Once set, carefully remove the chocolate eggs from the mold.
- 9Store the chocolate eggs in an airtight container in the refrigerator until ready to serve.
Equipment
microwave-safe bowldouble boilersilicone egg moldmixing bowlspatularefrigerator
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup almond flour
- ●1/2 cup coconut flour
- ●1/4 cup maple syrup
- ●1/4 cup coconut oil, melted
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup vegan chocolate chips
- ●1/4 cup colorful vegan candy shells (optional)
Instructions
- 1In a mixing bowl, combine almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until a dough forms.
- 2Chill the dough in the refrigerator for about 30 minutes to firm up.
- 3Preheat your oven to 350°F (175°C).
- 4Once chilled, take small portions of the dough and shape them into egg-like forms.
- 5Place the shaped eggs on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 10-12 minutes or until lightly golden.
- 7Remove from the oven and let them cool completely.
- 8Melt the vegan chocolate chips in a microwave or double boiler until smooth.
- 9Dip each cooled egg into the melted chocolate, ensuring they are fully coated.
- 10If using, sprinkle colorful vegan candy shells on top of the chocolate before it sets.
- 11Allow the chocolate to harden at room temperature or in the refrigerator for quicker setting.
Equipment
mixing bowlbaking sheetparchment papermicrowave or double boiler
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup dark vegan chocolate chips
- ●1/2 cup coconut cream
- ●1/4 cup fresh orange juice
- ●1 tsp orange zest
- ●1/4 cup maple syrup
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup crushed nuts (optional)
Instructions
- 1In a small saucepan, heat the coconut cream over low heat until warm but not boiling.
- 2Remove from heat and add the dark vegan chocolate chips. Stir until melted and smooth.
- 3Add the fresh orange juice, orange zest, maple syrup, vanilla extract, and salt to the chocolate mixture. Stir until well combined.
- 4Let the mixture cool slightly, then refrigerate for about 30 minutes until it thickens.
- 5Once thickened, use a spoon or a small cookie scoop to form egg shapes from the ganache.
- 6If desired, roll the ganache eggs in crushed nuts for added texture.
- 7Place the formed eggs on a parchment-lined baking sheet.
- 8Refrigerate the eggs for another 30 minutes to set completely.
- 9Serve chilled or at room temperature.
Equipment
small saucepanspooncookie scoopparchment paperbaking sheet
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