Vegan Easter Chocolate Eggs

With Easter being just a couple of days away I still have a super quick Easter chocolate egg DIY for you guys! You won’t need any fancy ingredients or chocolate moulds just a couple of egg cups (this was actually quite a challenge for me as I don’t eat eggs but luckily I somehow found some old ones at the very back of my cupboard).

I am going to show you 3 easy Easter egg fillings that are prefectly tasty without all the crazy sugars and highly processed ingredients. This was such a fun project preparing myself for the Easter holidays (which is my favorite!). You might even still looking for some Easter treats for your loved ones or kids, then this DIY might be just perfect for you.

So are you wondering how the chocolate eggs got that crinkly avant-garde look? Let me tell you! Since I loved the idea of using an egg cup as a chocolate mould, I thought it would be clever to line the egg cups with cling wrap and pour in either layers of chocolate or create simple chocolate eggs shells first to fill them with my cocoa butter strawberry filling. So when lining your egg cups with cling wrap, it creates this crinkly pattern which you will be able to see on the chocolate egg once the melted chocolate hardens. Trust me on this, it looks super cool!

And voila, couple of hours and some eggs cups later I ended up with 3 different Easter eggs filled with fresh strawberries, a strawberry cocoa butter mousse and one stuffed with the new Loving Earth salted caramel bar.

I wish I did have a bit more time to make more variations and I really encourage you to go wild with your Easter egg creations and the fillings – I would love to see what you would fill your eggs with. I am thinking peanut butter chocolate chip would be amazing too! Talking about egg shapes, depending on the shape of your egg cups your chocolate eggs might also come out a bit different than mine.

Strawberry Creme Filled Eggs (makes 2 egg halves = 1 egg)

  • 25g dark chocolate
  • 3 tbsp cocoa butter melted
  • 7 fresh strawberries
  • 1/2 tsp vanilla paste
  • 1 tbsp maple syrup

Line your egg cups with cling wrap and transfer to your freezer for at least 15 minutes so they are really cold. Now melt the dark chocolate and spoon 2 – 3 tsp into your egg cups and swirl it around. Since the egg cups is fairly cold the chocolate will harden very easily and by swirling them the chocolate will stick to the sides easily. Transfer to the freezer while preparing your filling. Add the strawberries into your blender with the vanilla paste, maple syrup and the melted cocoa butter and blend. Remove the mix from the blender, take your egg cup out of the freezer and fill your egg half with your strawberry mousse. Once you have finished filling two halves add some melted chocolate on top of each half and stick them together carefully. You can also sit your assembled egg into an egg cup again to let the chocolate harden that keeps the 2 halves together.

White Chocolate Strawberry Eggs (makes 2 egg halves = 1 egg)

  • 25g white vegan chocolate (or make your own, find recipe here)
  • 2 fresh strawberries

Line your egg cups with cling wrap and transfer to your freezer for at least 15 minutes so they are really cold. Now melt the white chocolate and spoon 2 – 3 tsp into your egg cups and swirl it around. Since the egg cups is fairly cold the chocolate will harden very easily and by swirling them the chocolate will stick to the sides easily. Transfer to the freezer. Now take a strawberry, place it within the chocolate egg halve and spoon the remaining white chocolate on top so it becomes a solid egg half. Once you have finished filling two halves add some melted chocolate on top of each half and stick them together carefully. You can also sit your assembled egg into an egg cup again to let the chocolate harden that keeps the 2 halves together.

Double Chocolate Eggs (makes 2 egg halves = 1 egg)

Line your egg cups with cling wrap and transfer to your freezer for at least 15 minutes so they are really cold. Now melt the dark chocolate and spoon 2 – 3 tsp into your egg cups and swirl it around. Since the egg cups is fairly cold the chocolate will harden very easily and by swirling them the chocolate will stick to the sides easily. Transfer to the freezer. Now take 2 pieces of Loving Nature salted caramel (or your fav raw chocolate) and place it within the chocolate egg halve and spoon the remaining white chocolate on top so it becomes a solid egg half. Once you have finished filling two halves add some melted chocolate on top of each half and stick them together carefully. You can also sit your assembled egg into an egg cup again to let the chocolate harden that keeps the 2 halves together.

2 thoughts on “Vegan Easter Chocolate Eggs

Comments are closed.