Ingredients
Scale
- 1–2 cups vegan dark chocolate (or vegan milk chocolate)
- ½ cup coconut cream (or cashew cream)
- 2 tbsp maple syrup (or agave nectar)
- ¼ cup nut butter (or vegan caramel or jam)
- 1 tsp vanilla extract (or almond extract)
Instructions
- Melt vegan chocolate and coat silicone egg molds. Chill until firm.
- Mix coconut cream, maple syrup, and nut butter to create the filling.
- Fill chocolate-coated molds with the mixture. Top with more melted chocolate.
- Chill again until fully set. Pop out of molds and decorate as desired.
Notes
Store in an airtight container in the fridge for up to 2 weeks. Great for gifting, Easter baskets, or serving with tea. You can decorate with vegan sprinkles or drizzle extra chocolate for a fancy finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 9g
- Sodium: 30mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg