Looking for a healthier Easter egg alternative? Whether you’re a chocoholic or just love a good sweet treat, these 4 ingredient, dairy-free Easter eggs are packed with nourishing ingredients that’ll make your tastebuds dance.
Made with creamy cashews, tangy raspberries, rice malt syrup, and rich dark chocolate, these vegan Easter eggs are as simple to make as they are delicious. They’re a perfect weekend activity for kids - fun, easy, and rewarding when it’s time to eat!
For a burst of flavour in every bite, get creative with your fillings! You can mix your favourite nut butter or seed butter into the cashew cream or even add chia seed jam for a fruity surprise. It’s all about the joy of making these little chocolate treats your own!
Ingredients
For the chocolate shell
- 100g vegan chocolate
Cashew cream filling (optional)
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½ cup cashews (soaked)
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¼ cup frozen or freeze-dried raspberries
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3 tablespoons rice malt syrup
Other fillings (optional)
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Hazelnuts
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Peanut butter
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Almond butter
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Tahini
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Chia seed berry jam
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Freeze-dried fruit
You’ll also need
- Easter egg moulds (silicone moulds work best so the chocolate doesn’t stick!)
Instructions
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To make the cashew cream filling, soak the cashews in warm water for at least 15 minutes. Drain and rinse them, then blend with the raspberries and rice malt syrup until smooth and creamy.
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Melt the chocolate over a double boiler. Brush or drizzle a layer of melted chocolate into the Easter egg moulds and refrigerate for 5-10 minutes to set. Repeat this 2-3 times to build a thick shell.
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Once the chocolate has set, fill each mould with your choice of fillings. Drizzle more melted chocolate over the top, then refrigerate until firm. If you want to make them into a whole egg, stick them together with a little extra chocolate.
Makes: 8-16 small Easter eggs | Prep time: 30 minutes
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Ready to treat yourself (and the planet)?
Shop Vegan Snacks & Pantry and Shop Flora & Fauna for more sustainable goodies!
