Dairy-Free Homemade Chocolate Eggs
Indulge your sweet tooth without compromising on dietary needs with these Dairy-Free Homemade Chocolate Eggs—a decadent treat perfect for special occasions or everyday enjoyment. Crafted with rich cocoa butter, velvety cocoa powder, and a touch of maple syrup for natural sweetness, these chocolates are a luscious alternative to traditional options. A sprinkle of coconut milk powder adds a creamy texture, while vanilla extract and a pinch of salt enhance the flavor to perfection. With just 30 minutes of prep time and no dairy in sight, these chocolate eggs are a breeze to make and ideal for vegans and those with lactose intolerance. Perfectly shaped using silicone molds and chilled to set, they make a delightful addition to Easter celebrations, gift boxes, or snack time. Enjoy a guilt-free, homemade indulgence that's as satisfying as it is simple!
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Ingredients
- 100 g Cocoa Butter
- 50 g Cocoa Powder
- 60 ml Maple Syrup
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 40 g Coconut Milk Powder
Directions
Step 1
1. Begin by preparing a double boiler. Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top ensuring it doesn't touch the water.
Step 2
2. Add the cocoa butter to the bowl and melt it gently, stirring occasionally until completely liquid.
Step 3
3. Once melted, sift the cocoa powder into the cocoa butter, stirring continuously to blend it well for a smooth, lump-free mixture.
Step 4
4. Add the maple syrup and vanilla extract to the mixture. Stir until all ingredients are well combined and the mixture is smooth.
Step 5
5. Add a pinch of salt and the coconut milk powder. Stir to integrate the powder fully until there are no lumps.
Step 6
6. Remove the bowl from the heat and set it aside to cool slightly, stirring occasionally to maintain a smooth consistency.
Step 7
7. Prepare your chocolate molds by ensuring they are clean and dry. This recipe works best with silicone egg molds.
Step 8
8. Carefully spoon the chocolate mixture into the molds, filling them up evenly.
Step 9
9. Gently tap the molds on the counter to release any air bubbles and to ensure the chocolate fills the molds evenly.
Step 10
10. Place the molds in the refrigerator and allow the chocolate to set for at least 3 hours or until firm.
Step 11
11. Once the chocolate eggs are set, carefully remove them from the molds.
Step 12
12. Store in an airtight container in a cool, dry place until ready to enjoy.
Nutrition Facts
| Serving size | (254.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1490 |
| Total Fat 130.9g | 0% |
| Saturated Fat 87.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 195.3mg | 0% |
| Total Carbohydrate 94.5g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 54.4g | |
| Protein 13.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 64.6mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1009mg | 0% |
Source of Calories