Dairy-Free Homemade Chocolate Eggs
Indulge in the rich, velvety goodness of homemade chocolate with a twist—these Dairy-Free Homemade Chocolate Eggs are a perfect treat for chocolate lovers seeking a plant-based option. Crafted with the natural creaminess of cocoa butter, a subtle sweetness from maple syrup, and a hint of coconut milk powder for a luscious texture, this recipe creates chocolate that’s smooth, flavorful, and free from dairy. Whether you're preparing for Easter or craving a healthier chocolate fix, these customizable chocolate eggs come together easily with minimal effort. With just 40 minutes of total prep and cooking time, you'll have a batch of beautifully molded, melt-in-your-mouth treats that are perfect for gifting, snacking, or satisfying a sweet tooth. These chocolate eggs are a true testament to how delicious dairy-free can be!
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Recipe Information
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
Instructions
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.
2. Add the cocoa butter to the bowl and melt it gently, stirring occasionally until completely liquid.
3. Once melted, sift the cocoa powder into the cocoa butter, stirring continuously to blend it well for a smooth, lump-free mixture.
4. Add the maple syrup and vanilla extract to the mixture. Stir until all ingredients are well combined and the mixture is smooth.
5. Add a pinch of salt and the coconut milk powder. Stir to integrate the powder fully until there are no lumps.
6. Remove the bowl from the heat and set it aside to cool slightly, stirring occasionally to maintain a smooth consistency.
7. Prepare your chocolate molds by ensuring they are clean and dry. This recipe works best with silicone egg molds.
8. Carefully spoon the chocolate mixture into the molds, filling them up evenly.
9. Gently tap the molds on the counter to release any air bubbles and to ensure the chocolate fills the molds evenly.
10. Place the molds in the refrigerator and allow the chocolate to set for at least 3 hours or until firm.
11. Once the chocolate eggs are set, carefully remove them from the molds.
12. Store in an airtight container in a cool, dry place until ready to enjoy.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 54.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
