Vegan chocolate easter eggs

Easter is just around the corner... Do you already know what to put in your Easter nest for your loved ones? We have an idea for you. Or rather two: chocolate peanut Easter eggs and coconut almond Easter eggs.

Our vegan chocolate eggs are not only a real eye-catcher in the Easter nest and on the brunch table, but also ready in no time and a healthy alternative to the sugary chocolate bunny from milk chocolate and other Easter sweets: vegan, gluten-free and without refined sugar. Healthy snacking can be so easy. And let's be honest: Who can say no to this sight?

Recipe for dark chocolate peanut Easter eggs

Ingredients for about 8 large eggs  

For the filling

• 300 g peanut butter
• 6 tablespoons date syrup or agave syrup
• 10  tablespoons almond flour
• 1 pinch of ground vanilla powder
• 1 pinch of sea salt

For the chocolate cover:

• approx. 200 g vegan dark chocolate

 

 

Zubereitung

1. For the filling, place all ingredients except the dark chocolate in a food processor and process to a fine paste. The dough should not be liquid, but have a firm consistency so that it can be kneaded well. Depending on the peanut butter, you may need a little more or less almond flour.
2. Form a tablespoon of the mixture into an egg with your hands. The best way to do this is to roll a ball first, then squeeze it slightly between your palms and form the egg. Tip: Moisten your palms before rolling, then the dough will not stick so much. Place eggs on a plate or board and place in the freezer for half an hour.
3. Melt chocolate in a small saucepan in a water bath. Place one Easter egg on each fork, dip in chocolate and then let chocolate drip off. Place eggs on a board lined with parchment paper and let harden.
4. Store chocolate Easter eggs in refrigerator until ready to serve.

Optional: once dry, melt some dark chocolate again (or re-melt the remaining chocolate) and drizzle over the hard chocolate eggs with a small spoon.

To make sure the eggs get the right shape, you can use a silicone mold.

Recipe for white coconut almond Easter eggs

Ingredients for about 8 large eggs

    For the filling:

• 150 g Coconut Crush
• 150 g white almond butter
• 6 tablespoons agave syrup
• 12t bsp. grated coconut
• 1 tsp ground vanilla
• 8 almond kernels

    For the chocolate coating:

• approx. 200 g vegan white chocolate

 

 

Zubereitung

1. For the filling, liquidize the coconut paste in a small saucepan and then place in a food processor with the almond butter, agave juice, grated coconut and vanilla and process to a fine paste. The dough should not be liquid, but have a firm consistency so that it can be kneaded well. Depending on the nut paste, you may need a little more or less coconut flakes.
2. Cover one almond kernel at a time with a tablespoon of the mixture and form it into an egg with your hands. The best way to do this is to roll a ball first, then squeeze it slightly between your palms and form the egg. Tip: Moisten your palms before rolling, then the dough will not stick so much. Place eggs on a plate or board and place in freezer for half an hour.
3. Melt white chocolate in a small saucepan in a water bath. Place one Easter egg on each fork, dip in the chocolate and then let the chocolate drip off. Place eggs on a board lined with baking paper and allow to harden.
4. Store chocolate Easter eggs in the refrigerator until ready to serve.

To taste: Decorate with small sprinkles or drizzle liquid chocolate over the hard chocolate eggs.

To make sure the eggs get the right shape, you can use a silicone mold.

We hope you enjoy making them and have a great Easter Feast!