Vegan Easter Eggs
Easter celebration is always fun for everyone from kids to adults especially if you are a chocoholic!
There’s a huge amount of choice available in shops whether it’s an egg, a bunny, or a chick and you’re more likely to overindulge on chocolate during this Easter season.
So this year, why don’t you choose quality over quantity and make your Easter treats at home?
Homemade Easter egg require patience, but it’s great fun and definitely very rewarding especially because this Easter egg is special!
It has a gluten free “egg white” filling with a yellow mango “yolk” inside of the rich dairy free chocolate egg shell.
It’s vegan friendly, refined sugar free and low carb.
Healthier, but looks and tastes amazing!
Definitely it’s going to be the most satisfying & exciting Easter eggs you’ve ever had!!
Vegan Easter Eggs : 3 eggs (9x7cm)
・150g desiccated coconut
・3 tbsp maple syrup
・100ml canned coconut milk
・180g dairy free dark chocolate, melted
・1 Mango, pureed
Easter egg shape silicone mould (egg size: 9x7cm)
Using a spoon, spread the chocolate to the edges of the shell. Keep the leftover chocolate to seal the two halves together.
Place the mould in the freezer for 15 mins to harden the chocolate.
3. To make the mango puree, place mango in a blender and blend until smooth.
Using a piping bag or a spoon, pour the remaining melted chocolate around the edge of each shell.
Wipe away any excess chocolate that oozes from the joint.
Pop into the fridge to harden the seal.
7. Crack the shell and enjoy the Easter eggs!
NOTES & TIPS
– Store the leftover eggs in an airtight 4evaeco food container in the fridge for a week. Eggs also can be stored in the freezer.
– You can make edible egg nest using potatos. To make the nest, thinly slice potatoes and place in a mixing bowl.
Add potato starch and a little bit of water and olive oil. Season with salt and white pepper then mix well.
Place the mixture in 4evaeco silicone bowl and bake in the oven until golden.
Hope you like and enjoy this recipe!