Vegan Homemade Chocolate Eggs
Indulge in the pure joy of crafting your own *Vegan Homemade Chocolate Eggs*—a delightful treat that’s perfect for any occasion, from Easter celebrations to simple after-dinner desserts. Made with rich, creamy cocoa butter, unsweetened cocoa powder, and naturally sweetened with maple syrup, these decadent chocolate shells are filled with velvety almond butter and a hint of sea salt for a satisfying balance of sweetness and nuttiness. With just 30 minutes of preparation and no dairy or refined sugars, this recipe is not only easy but also guilt-free. Whether you're catering to a vegan lifestyle or simply looking for a healthier twist on classic chocolate treats, these homemade chocolate eggs are sure to impress. Serve them chilled for an irresistibly smooth and satisfying bite!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Prepare a silicone egg mold and ensure it is clean and dry.
In a heatproof bowl set over a pot of simmering water, melt the cocoa butter gently, stirring occasionally.
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.
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.
Place the mold in the freezer for about 5 minutes, or until the chocolate is set.
Meanwhile, in a small bowl, mix the almond butter with a pinch of salt to enhance the flavor.
Remove the mold from the freezer and fill each chocolate shell with about 1 teaspoon of almond butter, ensuring not to overfill.
Pour the remaining melted chocolate over the almond butter, sealing each cavity completely.
Lightly tap the mold on the counter to release any air bubbles and smooth the chocolate tops.
Return the mold to the freezer for another 10 minutes, or until the chocolate is fully hardened.
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
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.8 g | 356% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 116.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2384 mg | 51% | |
*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.
