Easter, a holiday that seems to go hand in hand with eggs! Happy to say that here are great plant based and refined sugar free “eggy” options to enjoy during these holidays.I have made some vegan chocolate dipped Easter eggs to enjoy with a marzipan like coconut filling. Like the filled chocolate eggs with a yellow center for some addition of color and an egg-like appearance.
Vegan Chocolate Dipped Easter Eggs, Low Carb [ 170 cal. pp. ]
Ingredients for about 25 vegan Chocolate dipped Easter Eggs,
For the coconut filling,
- 2,5 cups desiccated coconut
- 4 Tbsp. rice syrup, maple syrup or honey
- 4 Tbsp. water
- 1 cup cashews soaked for 2 hours
- 1 tsp. vanilla powder or essence
- Little pinch of salt
For the yellow,
- A tiny bit of turmeric. It has a strong taste and flavor so a little goes a long way
- ½ tsp. mesquite powder, ground bee pollen also gives a nice yellow glow , saffron is also an option
Add 2 cups of coconut together with the cashews and water to a blender or food processor and work it until soft and creamy. Add vanilla, salt and sweetener and blend. Pour this mixture in a bowl and add the remaining coconut starting with the half a cup. This should add texture to the filling which should not be too dry. Should this happen, extra sweetener can be added.
To make the little yellow insides I took 3 Tbsp. of the coconut mixture and added some mesquite and turmeric. You can add the “coloring” of your choice and roll little balls. The eggs can of course also be all white on the inside or a hazelnut can be added instead of the yellow center.
There are other nice options to fill these chocolates. Raw marzipan is always great. A mixed nut filling with dates or a creamy chocolate cashew filling are also nice options.
These little balls can be put in the freezer to stiffen up. I did not use a mold to shape the eggs so they are not uniform in size. They can be put back in the freezer to make the cold and prepare them for their chocolate bath.
The ingredients for the chocolate cover are,
- ½ cup cacao butter, cut or broken in small pieces
- 3 tbsp. cacao powder
- 2 tbsp. rice syrup, maple syrup or sweetener of choice
- Vanilla powder or essence
- Little pinch of salt
The cacao butter and powder can be mixed together and melted over hot water, au bain-marie, just don’t let it get to hot. I melted mine in the dehydrator, takes a little longer but you can not overheat it. As soon as it is melted the sweetener, vanilla and salt can be added. Taste for desired sweetness. Or melt some of your favorite dark vegan chocolate ….
The eggs should be dipped a few times to get a nice coating. They can be put in the freezer in between the baths to make the process go faster.
When the eggs are covered with a few layers of chocolate they are ready to harden. I wrapped them individually in gold paper to make them just a little more special. These can be enjoyed without guilt, and yes, they do contain calories but these come from good fats from the coconuts and nuts. Cacao is loaded with minerals and anti-oxidants. These also make a nice gift during these holidays.
I wrapped the eggs in golden paper which makes them more festive and a nice healthy edible gift. Who doesn’t love that!?
If you want to save this recipe you can pin the picture below to your Pinterest board,