Vegan Easter Eggs

Make this year’s Easter egg hunt a dairy-free one!
These cute eggs are so good we think they are better than regular dairy chocolate!
You can tailor them to your taste by adding nuts and fruit of your choice.

Organic Raw Cacao Butter 250g (Sussex Wholefoods)

200g cacao butter

Organic Raw Cacao Powder 500g (Sussex Wholefoods)

30g cacao powder

Smooth Cashew Butter 1kg (Meridian)

4tbsp cashew butter

Coconut Bliss, Organic 250g (Biona)

2tbsp coconut paste

Organic Icing Sugar 1kg (Sussex Wholefoods)

60g icing sugar

Vanilla Bean Extract 100ml (Taylor & Colledge)

8 drops of vanilla extract

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Pinch of salt

Other Ingredients

egg-shaped mould

Method

Dark Chocolate Eggs

To make dark chocolate, melt 100g cacao butter in a heat-proof bowl placed into a saucepan of boiling water.
Once melted, remove the bowl carefully from the saucepan of water and sit on top of a tea towel. Now add 30g cacao powder, 30g icing sugar, a pinch of salt and few drops of vanilla extract. Stir gently until the ingredients are combined.
Make sure your chocolate mould is free of any moisture. Then gently fill each shape to the top. Then gently tap the sides to help any trapped air bubbles rise to the surface. Set aside to cool on a flat surface. We placed ours in the fridge for a couple of hours before turning out.

White Chocolate Eggs

To make white chocolate, melt 100g cacao butter in a heat-proof bowl placed into a saucepan of boiling water.
Once melted, remove the bowl carefully from the saucepan of water and sit on top of a tea towel. Now add 4tbsp cashew butter, 2tbsp coconut paste, 30g icing sugar, a pinch of salt and few drops of vanilla extract. Stir gently until the ingredients are combined.
Make sure your chocolate mould is free of any moisture. Then gently fill each shape to the top. Then gently tap the sides to help any trapped air bubbles rise to the surface. Set aside to cool on a flat surface. We placed ours in the fridge for a couple of hours before turning out.

To connect two egg halves into a whole egg shape, gently dip a flat surface of one egg half in hot water (or hold against a hot surface) and then connect the two halves together.