Have you ever wanted to make your own vegan Easter eggs? Due to living
in Greece, I have yet to see a “commercial” vegan Easter eggs in our local supermarket! Easter just isn’t the same without a little chocolate egg, so this year, I have decided to make my own.
Not to mention that this year, Greek Orthodox Easter hops in just one week after Christian Easter. Nonetheless, over at S360 headquarters, we have been busily taste testing some incredible vegan treats to share with you all.
How to make vegan Easter eggs?
For these gorgeous vegan Easter “styled” chocolate eggs, I have used my mocha walnut amazeball recipe with a slight modification. So simple, yet easy to make. Shaped into small oblongs to resemble the traditional Easter “egg” shape, as can be seen in the photo below.
Meanwhile, whilst the “eggs” are chilling melt some vegan chocolate. Of course, if you don’t need these to be vegan, just go ahead and use your favourite chocolate drops to melt. Then dip the “egg” into the melted chocolate and decorated however you would like.
I chose to use fresh orange and lime zest, crushed pistachios and rainbow sprinkles. If you have teenagers like I do, this is a great task for them to get involved with during the Easter festivities. Boys in the kitchen always results in small messes, but then that’s half the fun of baking, right!?
You’re going to love these healthy vegan Easter egg alternative to store bought chocolate eggs. They’re:
- mocha flavoured
- not overly sweet
- no nasty ingredients
- fun and easy to make
- particularly delicious
If you try this recipe, be sure to let us know. Take a photo and tag it #schiavone360 on Instagram. Follow me on my other social platforms Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.
Vegan Easter Eggs
Easter isn’t the same without a small vegan Easter egg, right? These healthy alternatives are totally gluten-free, dairy-free and 100% vegan! No more searching for the perfect vegan egg!
- 1 cup walnuts
- 1/2 cup almond meal
- 2 Tbsp organic cacao powder
- 1 Tbsp ground coffee beans
- 7-8 dates pitted
- pinch sea salt flakes
- 200 grams dark vegan chocolate
- 1 zest of lime
- 1 zest of orange
- 3 Tbsp rainbow sprinkles
In a small bowl soak the medjool dates with hot water for approximately 5 minutes.
Into a food processor place the walnuts and almond meal. Pulse a few times until it resembles “wet sand”.
Add in the cacao powder and ground coffee. Pulse again a few times, until just blended. It will resemble brownish sand!
Next, add the medjool dates and sea salt. Pulse until the mixture turns into a dough consistency and starts riding the “S” blade. (The medjool dates have absorbed water and will give the mixture the right amount of liquid and sweetness).
Take 1 Tablespoon of dough and roll into an oblong or “egg” shape between your palms. Place onto a plate. Repeat. Chill in the freezer for 10 minutes or refrigerator for 30 minutes to chill. For best results, place in the fridge overnight.
Get to mixing bowls the of the same size. Fill the lower bowl with a small amount of boiling water. Place the other bowl into the bowl with boiling water. The top bowl (will have the chocolate in it) shouldn’t touch the hot water. Stir frequently until the chocolate is just melted and dip away.
Use your favourite toppings to decorate with. Have fun!
Keep in the refrigerator for up to 2 weeks in an airtight container.