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Raw Vegan Chocolate Easter Eggs
Bring the joy – and the healthy eating – back into Easter with these raw vegan chocolate Easter eggs, and join in the festivities, guilt-free.
Category
Dessert
Cuisine
Raw, Vegan
Tags
chocolate, dairy-free, egg-free, gluten-free, nut-free, soy-free, sugar-free
Cook Time
30
minutes
minutes
Total Time
30
minutes
minutes
Makes
295
g (12 serves)
Calories
141
kcal
Author
Nikki, Eating Vibrantly
Ingredients
3/4
cup
cacao butter
, melted (170g)
1/4
cup
agave nectar
(65g)
2/3
cup
cacao powder
(60g)
1/4
tsp
vanilla bean powder
or 1 tsp vanilla extract
1/64
tsp
salt
, finely ground *
Method
Melt cacao butter at around 40-45°C (104-113°F) on a double boiler or in a dehydrator.
Grind salt to a fine powder (e.g. in a mortar and pestle).
Add agave nectar to cacao butter.
Sieve cacao powder, vanilla powder and salt into butter and agave mix.
Whisk until smooth.
Keep stirring and whisking until chocolate reaches around 31°C (88°F).
Pour into moulds.
If making solid easter eggs, put them into the fridge to set.
If making hollow easter eggs, leave until chocolate begins to set on the outside of the moulds.
Spoon out excess chocolate, and use spoon to ensure that inside of mould is thoroughly coated.
Put into the fridge until completely set.
Pop chocolate easter eggs out of the mould.
(Optional) Fill hollow eggs with special treats.
"Glue" halves together with extra melted chocolate.
Store in the fridge or at room temp.
Preparation
Before: 20 mins (to melt cacao butter)
During: 30 mins
After: 1 hour (to set chocolate)
Need: Dehydrator or double boiler, Easter egg moulds
Notes
* Yes, I really do mean 1/64 tsp of salt. See tips below for more details.
Nutrition Information
Serving:
25
g
;
Calories:
141
kcal
;
Carbohydrates:
3.8
g
;
Protein:
1
g
;
Fat:
14.9
g
;
Saturated Fat:
8.9
g
;
Polyunsaturated Fat:
0.4
g
;
Monounsaturated Fat:
4.9
g
;
Sodium:
4.8
mg
;
Potassium:
83.3
mg
;
Fiber:
2
g
;
Sugar:
0.2
g
;
Calcium:
30
mg
;
Iron:
0.7
mg