DIY Vegan Easter Eggs

reading time: 3 min




Hello friends, I hope you're ready for an egg-celent Easter recipe! Haha...ha. But seriously, these two healthy and delicious vegan truffle variations make for great dairy-free Easter eggs or for a little homemade gift in general.

You can either use a chocolate mold to create filled Easter eggs, or simply roll the filling into balls / eggs, and cover it in chocolate.

BTW: If you haven't noticed yet, I've shot these photos with a different kind of camera - a better one, and I'm absolutely in love with it! I love my good ol' Canon 400D which has served me well over the past seven years, but ever since I borrowed this one (Canon 77D) from my uncle, I realized that I need to upgrade my camera (lense) because the new ones are so much crisper, crystal clear, with a lovely aperture blur, and just wayyyy better! Just so you know, these photos are unedited!! Definitely on my birthday wishlist now :D

VEGAN EASTER EGGS

Preparation time: 60 mins
Main ingredients: coconut, dates, chocolate
difficulty level: easy
makes: 16 eggs
suitable for: vegan, lactose-free, gluten-free, refined sugar-free, low carb

Ingredients

coconut cream filling: 
1 1/2 cups dessicated coconut 
1/2 cup coconut flour (alternatively: more dessicated coconut)
1/2 can coconut milk (the solid part only)
1-2 tsp vanilla extract
4 tbsp pure maple syrup or agave nectar

peanut caramel filling: 
1 cup dates, pitted and soaked
1/4 cup natural peanut butter (alternatively: almond butter)
1/2 tsp sea salt
1 tbsp almond meal or peanut butter meal

chocolate shells:
1 1/2 cups chopped dark chocolate or chocolate chips
1 tbsp coconut oil (optional, for easier coating)


Instructions

For the coconut cream filling, place dessicated coconut in a high speed blender or food processor, and blend blend blend until slightly creamy. Add coconut flour, coconut milk, vanilla extract, and maple syrup. Taste test! The cream should be sweet enough to contrast the dark chocolate it will be covered with.

For the peanut caramel filling, pulse the softened dates in a food processor or blender until smooth, but still a little chunky. Add the rest of the filling ingredients and blend until smooth and a ball has formed.

Using an ice cream scoop, shape the filling by rolling the scooped out balls between your palms. Slightly wet your hands and form egg-shaped rolls. Place on a parchment lined tray and repeat until all mixture is used. Place in the freezer for about 10 minutes. 

To make the chocolate, add the chocolate (and coconut oil) to a bowl and place that into a metal sieve over a pot of boiling water to create a double boiler (make sure the bottom of the sieve is not touching the water). Lower the heat to barely a simmer. Whisk until combined and melted. 

Once the filling has firmed up, dip each egg into the dark chocolate, flipping them until completely coated - I like to use a fork, setting the chocolate on top of it, to let the excess drain off. Transfer the chocolate coated eggs to a wire cooling rack placed over a cookie sheet.  

NOTE: If you have egg-shaped silicone molds (or other shapes that would be easy to coat in chocolate), definitely use those to create your chocolate shells!  

To decorate, sprinkle the coconut filled eggs with coconut flakes, and top off the peanut caramel eggs with sprinkled on sea salt. Or just drizzle some extra chocolate on top. 

Once the eggs are all done, set them in the freezer to set the chocolate, about 10 minutes. Store in the refrigerator until ready to serve.
 


This recipe was featured at the Celebrate It! linky party :)

http://www.thefreshmancook.com/2018/03/celebrate-it-blog-link-party_22.html



Maisy



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