Finally this year we decided to make Homemade Vegan Easter Chocolate Eggs filled with a delicious and rich homemade vegan whipped cream and a vegan “yolk” made of homemade vegan white chocolate cream. These are seriously the yummiest Easter eggs you’re ever going to eat, you’ll become addicted and will be making this recipe over and over again!!
Obviously NO egg whites, cow’s milk, natural flavours, emulsifiers, or high fructose corn syrup here! They are SO much healthier than store-bought Easter eggs and most homemade recipes, as it contains no butter or icing sugar!
We strongly recommend using a silicone egg mould to make these Vegan Easter Chocolate Eggs as it is much easier to extract them than it is in the more rigid plastic moulds.
This creation took quite a lot of trial and error. That’s why we are unfortunately posting this recipe too late for this year’s Easter holiday, but oh well, you can always make them next year, or all year round! 🙂
We hope you enjoy these Vegan Easter Chocolate Eggs as much as we do!
*You can make the chocolate eggs 1-2 days before Easter, just make sure that you store them in an air-tight container (that’s lined with parchment paper) in the refrigerator. If you leave the eggs at room temperature they will start to melt.
You can also freeze the chocolate eggs storing them in the same way, just make sure that when you’re ready to eat them, you remove the container from the freezer and let the eggs thaw in the fridge for 24 hours.
In addition, you don’t have to use dark chocolate chips. You can use vegan milk chocolate chips, or the vegan chocolate of your choice!
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Vegan Easter Chocolate Eggs
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- Combine the coconut milk, agar powder and raw sugar in a pot. Bring to a boil over medium heat. Reduce to a simmer and let simmer for 15 minutes. Don’t let the heat be too high or the coconut milk will boil over.
- Pour the mixture into a metal bowl and freeze for around 40 minutes, uncovered.
- Transfer the mixture to a high-speed blender and add the cashews and the vanilla extract to it. Blend until very smooth. If adding any food colouring, divide the mixture into different bowls and add your chosen colours.
- Chill in the refrigerator for 3 hours. Now place in the freezer for 1 hour.
Vegan White Chocolate
- Using a double boiler, melt cacao butter first. Add the cashew butter, agave syrup, vanilla extract, and soy lecithin, stirring until well dissolved and nicely melted. Add the turmeric or yellow food colouring if you want the colour to be more egg-like.
- Let set at room temperature for 20 minutes, and then store in the refrigerator until slightly firm. Then it’s ready to be used.
- First of all I need to say that I strongly recommend using a silicone egg mould to make these as it is much easier to extract them than it is in the more rigid plastic moulds.
- Melt the vegan chocolate chips in a medium bowl over a pot of simmering water.
- Spoon some chocolate into each mould and spread it around and up the sides with the back of a teaspoon. Make sure it’s not too thin as the eggshells need to be sturdy. Leave the remaining chocolate in its bowl, on top of the simmering water to keep it melted. Hold the egg mould up to the light to see if you missed any spots with the melted chocolate.
- Turn the filled egg mould upside down on a parchment-lined tray to shake out the excess chocolate. Flip the mould back over and use a spatula to scrape off the excess chocolate. Place the mould upside-down again and place into the freezer for 15 to 30 minutes to set until the chocolate is completely firm.
- Heat the oven to 90ºC/200ºF and place an oven-safe plate inside it.
- Once the chocolate is set, extract the chocolate eggs out of the mould. Take the vegan cream filling out of the freezer and scoop up some. Form an egg shape that will fit into your chocolate egg, then place it in one half of the egg. Add a small dollop of white chocolate cream to each one. Try to get it as close to the middle as you can. Be careful not to make the filling too big or you won’t be able to stick the two chocolate sides together.
- Take the warm plate from the oven, and press the second half of your chocolate egg onto the plate to melt the edges of the egg. Then lightly press the filled egg half together with the melted edge egg half. Repeat with all the remaining eggs.
- Place chocolate eggs in the freezer for 1 hour.
- Use a piping bag or a fork to drizzle the rest of the melted chocolate over the top of the eggs. Quickly, sprinkle some beetroot powder so it sticks to the melted chocolate. If you wait too long, it won't stick to the chocolate drizzle once it cools.
- Serve and enjoy!
- Store the chocolate eggs in an air-tight container lined with parchment paper in the refrigerator for 3-4 days.
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