Raw Vegan Chocolate Easter Eggs
This Easter, make your own raw vegan chocolate Easter eggs with wholesome ingredients and stunning decorations
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Have you ever wanted to try making your own chocolate from scratch? Well now you can with this raw vegan chocolate egg recipe.
Made from raw cacao powder and cacao butter and sweetened with coconut sugar and maple syrup, these cracking little vegan chocolate eggs are a delicious alternative to store-bought vegan Easter eggs.
Stunningly decorated with vibrant fruit and vegetable powders, they make a beautiful gift or an attractive after dinner treat.
What are the best Easter egg moulds to use?
We recommend a silicone egg mould for this recipe, as it’ll be much easier to get your vegan chocolate eggs out in one piece.
Silicone egg moulds come in all shapes and sizes, and most will involve sticking together two egg halves to make a full egg. However, we like to serve these raw vegan chocolate eggs as bitesize solid eggs halves.
This recipe will make 6 ‘Creme Egg’-sized eggs, or one large egg if you have a big mould.
And they’re not just for Easter, either. This delicious dark chocolate can be made in any shaped mould you like for a tasty raw vegan treat any time of year.
How to decorate raw vegan chocolate eggs
The sky’s the limit when it comes to decorating these healthy dark chocolate eggs, but we love adding a splash of colour with dried fruit and vegetable powders, and a sprinkling of flower petals.
Edible gold leaf and powdered fruit and vegetables will stick to the hardened chocolate, but other ingredients will just slide off, so keep this in mind when serving up your treats.
For a more permanent option, place chopped nuts and dried fruit into the bottom of your mould before adding your melted chocolate. Once set, your chosen decorations will peek through the chocolate’s surface.
Alternatively, sprinkle your chosen toppings over the back of your moulded egg halves before the chocolate is fully set.
If you’re making a large chocolate egg, you’ll need to use a little extra melted chocolate to stick your two egg halves together.
You can also use any leftover melted chocolate as a ‘glue’ to stick your chosen decorations to the outside of your raw vegan Easter egg.
Total Time: 5 hours
Prep Time: 15 minutes
Calories: 317
Servings: 6
Rating:
Nutritional information per serving:
Serving size
75g
calories
317
fat
29.2g
saturates
13.2g
carbs
32.2g
sugars
11.9g
fibre
6g
protein
4g
salt
0.1g
Total Time: 5 hours
Calories: 317
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the eggs
- 50 50 g cacao butter
- 1 1 heaped Tbsp cacao powder
- 0.16666666666667 0.16666666666667 Tbsp maple syrup
- 0.16666666666667 0.16666666666667 Tbsp coconut sugar
- 0.16666666666667 0.16666666666667 tsp virgin coconut oil
- To decorate (optional)
- Edible gold leaf
- Chopped and whole nuts
- Dried fruit
- Edible petals
- Dehydrated fruit or vegetable powders
- You will also need
- silicone egg moulds
Method
- Place the cacao butter in a heatproof bowl and place over a pan of gently simmering water. Allow to melt really slowly before stirring in the rest of the ingredients, making
sure there are no pockets of cacao powder remaining. - Lightly grease the moulds with coconut oil and pour in the chocolate mixture. Place eggs in the fridge for at least 4 hours to harden.
- Decorate with toppings of your choice.
You’ll be hopping for joy with these bun-believable vegan Easter recipes
