Vegan Homemade Chocolate Eggs
Satisfy your sweet tooth with these indulgent yet guilt-free Vegan Homemade Chocolate Eggs! Crafted from rich cocoa butter and unsweetened cocoa powder, these dairy-free treats are naturally sweetened with maple syrup and filled with creamy, salted almond butter for the perfect balance of sweetness and nuttiness. With just 20 minutes of prep time, this no-bake recipe is a fun and easy way to create decadent chocolate eggs right in your kitchen. Perfect for celebrations, as gifts, or simply as a vegan-friendly dessert, these chocolate eggs are smooth, silky, and irresistible. Plus, they’re free of artificial additives and packed with wholesome plant-based ingredients. Store them in the fridge to enjoy whenever you need a satisfying chocolate fix!
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Ingredients
- 200 grams cocoa butter
- 100 grams unsweetened cocoa powder
- 120 milliliters maple syrup
- 1 teaspoon vanilla extract
- 120 grams almond butter
- 1 pinch salt
Directions
Step 1
Prepare a silicone egg mold and ensure it is clean and dry.
Step 2
In a heatproof bowl set over a pot of simmering water, melt the cocoa butter gently, stirring occasionally.
Step 3
Once the cocoa butter is fully melted, remove the bowl from the heat and add the unsweetened cocoa powder, maple syrup, and vanilla extract. Stir until the mixture is smooth and completely combined.
Step 4
Pour a small amount of the chocolate mixture into each cavity of the egg mold, making sure to cover the sides thoroughly to form a shell. Use the back of a spoon to spread the chocolate evenly.
Step 5
Place the mold in the freezer for about 5 minutes, or until the chocolate is set.
Step 6
Meanwhile, in a small bowl, mix the almond butter with a pinch of salt to enhance the flavor.
Step 7
Remove the mold from the freezer and fill each chocolate shell with about 1 teaspoon of almond butter, ensuring not to overfill.
Step 8
Pour the remaining melted chocolate over the almond butter, sealing each cavity completely.
Step 9
Lightly tap the mold on the counter to release any air bubbles and smooth the chocolate tops.
Step 10
Return the mold to the freezer for another 10 minutes, or until the chocolate is fully hardened.
Step 11
Carefully pop the chocolate eggs out of the mold once they are set and enjoy. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
| Serving size | (544.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3207.5 |
| Total Fat 277.8g | 0% |
| Saturated Fat 133.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 149.6mg | 0% |
| Total Carbohydrate 191.1g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 116.0g | |
| Protein 46.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 439.7mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 2384mg | 0% |
Source of Calories