It’s almost Easter and a Vegan Easter Egg Recipe sounds perfect! And I definitely think we all deserve to celebrate everything we’ve survived since Easter 2020. I love all of the sugary goodness that comes with this month. Trust me, I’m a secret chocoholic! I’m not sure about you though, but after I’ve gorged on one Easter Egg, I feel a little sick and crave something with great taste but more nutritional value.
And I definitely think we all deserve to celebrate everything we’ve survived since Easter 2020. I love all of the sugary goodness that comes with this month. Trust me, I’m a secret chocoholic! I’m not sure about you though, but after I’ve gorged on one Easter Egg, I feel a little sick and crave something with great taste but more nutritional value.
If overindulging in Easter eggs, hot cross buns and pastries leaves you bloated, uncomfortable and with sugar crashes too, I have the perfect treat for you!
Related – 5 Top Tips to Quit Sugar
Homemade Vegan Easter Egg
These Vegan Easter Eggs are free from refined sugar, but still have a delicious sweet and creamy taste that makes you feel like you’re fulfilling that need. It’s a win for flavour and your health! If you want yours to look just like mine, you can grab these moulds for £10.
I have to admit that lately I’ve been a little impressed with the peanut butter / chocolate combination, so this was such an easy recipe to create. Since developing these vegan easter eggs, I’ve made these as snacks over the Bank Holiday weekend, for the kids, and guests, and they never fail to impress. Now I’m sharing them here exclusively!
Will you give them a go?
Vegan Easter Egg Recipe
Vegan Easter Egg Recipe with Peanut ButterCuisine: VeganDifficulty: Easy
4 pitted dates or 1 tbsp pure maple syrup
2 tbsp plant milk
4 tbsp smooth peanut butter
2 tbsp smooth almond butter
1 cup dark chocolate (75-90% cocoa)
An Easter-themed mould (optional)
- Add the dates and plant milk to a food processor until small bits are left. If you’re using maple syrup, you can skip this step.
- Add all remaining ingredients apart from the chocolate. Allow the mixture to form a moist dough in the food processor. It should be soft enough to form a shape, but not runny.
- Scoop out a tablespoon of ‘dough’ at a time and press into your Easter mould. If you’re not using a mould, you can shape into eggs in your hands or use egg cups.
- Place your eggs / moulds into the freezer for 20 minutes to harden.
- While you’re waiting, melt the dark chocolate over a double saucepan.
- When the eggs are hardened, you can dip each individual egg into the melted chocolate to coat. Use a fork to dip and tap on the side of the bowl to remove any excess.
- Put each egg on a baking sheet and pop back in the freezer for just 10 minutes to set.
You can keep your finished bites in a sealed container in the fridge until you’re ready to enjoy
This recipe was designed by Katy Malkin a Vegan Health Coach at Learner Vegan
|Natalie Shirlaw is a healthy living expert with 10 years of experience in the field of holistic health, wellbeing, and fitness. If you enjoyed this article be sure to pin or share it!|