Vegan chocolate Easter eggs

Easter is just around the corner... Do you already know what to put in your loved ones' Easter basket? 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 basket and on the brunch table, but are also ready in no time and are a healthy alternative to the sugary chocolate bunny made from milk chocolate and other Easter sweets: vegan, gluten-free and without refined sugar. Snacking healthily can be so easy. And let's be honest: who can say no to this sight?

Dark Chocolate Peanut Easter Eggs Recipe

Ingredients for about 8 large eggs  

For the filling:

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

For the chocolate coating:

• approx. 200 g vegan dark chocolate

preparation

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

Optional: After drying, melt some dark chocolate again (or melt the remaining chocolate again) and drizzle over the hard chocolate eggs with a small spoon.

To ensure that 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 paste
• 6 tbsp agave syrup
• 12 EL coconut flakes
• 1 TL ground vanilla
• 8 almond kernels

    For the chocolate coating:

• approx. 200 g vegan white chocolate

preparation

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

As desired: Decorate with small sprinkles or drizzle liquid chocolate over the hard chocolate eggs.

To ensure that the eggs get the right shape, you can use a silicone mold.

We wish you a lot of fun imitating and a happy Easter!