Vegan Chocolate Easter Eggs

When I see alternatives out there that don't involve any animal cruelty and use only whole foods, I've gotta share it with you.

Amazing Elise from Crave Real Food created this delicious and gorgeous vegan chocolate eggs. Thank you from the bottom of my heart, you're a genius. 

Who said going vegan had it's down sides (wink smile). 

Vegan Chocolate Easter Eggs   


85g (1 cup) desiccated coconut

140g (1 cup) macadamia nuts (soaked in boiling water for 1 hour and drained)

140g (1 cup) blanched almonds (soaked in boiling water for 1 hour and drained)

1 tbsp Brown Rice Syrup

50g (1/4 cup) Frozen or fresh mango

40g (2 tbsp) Coconut Oil

1 tsp vanilla extract

100g Dark Chocolate plus 1 teaspoon coconut


Line a baking tray with baking paper.

Add coconut, macadamia nuts, almonds, brown rice syrup, vanilla and coconut oil to your blender. Blend until combined and start to form a butter consistency.

Remove 3/4’s of the mixture from the Vitamix and reserve.

For the ‘yolk’ add the mango and blend. If you find the mixture too wet add extra coconut.

Push the mixture into your egg mould leaving an indent for the ‘yolk’ mixture. Place in the freezer for 10 minutes.

Remove egg mold from the freezer and spoon the mango mixture into the centre of the eggs. Freeze for a further 10 minutes.

In the meantime, melt the chocolate and coconut oil together over a double boiler.

Dip the eggs into the chocolate to coat completely and chill on a lined pan in the fridge for another 20 minutes. Store in the fridge for up to 5 days or freezer for 2 months.

* Makes - approx 30 eggs (1/2 eggs)

Prep - 25 mins

Chilling time - 40 mins 

** Make your own chocolate - Add 1/3 cup Coconut Oil, 1/3 cup Brown Rice Syrup


What treats have you got planned this weekend? Try these hot cross buns and chocolate vegan cheesecake. YUM!


365 Lifestyle Motivator