Any special event can be a real minefield when it comes to vegan alternatives. Christmas, when everybody eats turkey and stuffing, summer barbeques, and of course Easter, when we’re close to drowning in chocolates. Not just any chocolates, obviously, we’re surrounded by bunnies and eggs. And when it comes to Easter eggs, well, the cream egg is right at the top of the list of binge worthy treats. That means a vegan version is needed for anybody who doesn’t eat dairy or might indeed be allergic and this version ticks all the boxes. Beautiful dark chocolate, creamy fondant and a hint of vanilla. So good! Now, trying to actually make a “whole” egg is proving very tricky, so instead two halves make up a whole. Still works though, right?
Original Recipe from A Virtual Vegan
You will need a (or better still, two) silicon mould for small eggs
You will need...
- 250g vegan dark chocolate buttons
- 150g icing sugar
- 2tbsp brown rice sugar
- 1tbsp melted coconut oil
- 20ml almond milk
- 1tsp vanilla extract
- 1/4tsp ground turmeric