For most of us, Easter has become a chocolate-filled, sugar-fuelled holiday, full of chocolate eggs, bunny-shaped treats and colourful Easter baskets.
These vegan Easter eggs are great fun to make with the kids, and while you’re at it, you could make some Easter baskets, which you can then fill with your homemade treats! You’ll need an egg mould, which you can buy online or at some large supermarkets. Depending on the size of your mould, this recipe will make 6 to 8 small eggs or one bigger one.
Vegan Easter eggs
Makes 1 large egg or 6-8 small eggs (depending on the size of your moulds)
Ingredients:
200g coconut oil
6 tablespoons agave syrup
120g raw cacao powder
2–3 tablespoons peanut butter (optional)
METHOD
Melt the oil in a bowl set over a pan of simmering water. Once melted, carefully transfer the bowl to your work surface.
Add the agave syrup to the melted coconut oil and mix together.
Add the cacao powder and stir until you have a smooth, liquid chocolate.
Leave the moulds in your fridge or freezer for around 20 minutes, or until the chocolate has set.
Take the moulds out of the fridge and carefully remove the chocolate egg halves. Spoon in the peanut butter (if using) for a surprise filling.
Brush the rim of each mould with the leftover liquid chocolate, then stick the egg halves together.
Leave to set in the fridge for a further 10 minutes, then enjoy!
EASY SWAPS
Swap the agave syrup for maple syrup, or use honey for a non-vegan version.
Want more vegan Easter treat ideas? Try Jamie’s amazing chocolate pots or make a batch of thesevegan ginger cupcakes.