So, Easter is a little different this year, no? I'll be honest: I was expecting to be heading home to the UK to spend it with friends and family. I had grand plans to do lots of - ahem - 'research' on the best vegan chocolate eggs the UK could offer, but those will have to be shelved for the time being. I hope wherever you are, you're staying healthy and well and not going too stir-crazy with social distancing!
Given the situation, it seems apt to share this recipe for DIY Vegan Chocolate Eggs with Raspberry Cream this week. Containing just 4 ingredients, they're easy to make, completely gluten-free and can be refined sugar-free if you use chocolate sweetened with coconut sugar or stevia.
They taste great, and are a nice alternative to all those peanut butter/caramel stuffed chocolate egg recipes if you're feeling a bit over nuts (or can't get them right now).
(That said, if you are after something more caramelly/nutty, I also have a recipe for these delicious Vanilla Almond Caramel Easter Eggs.)
DIY Vegan Chocolate Eggs with Raspberry Cream - Tips
This recipe, although a little time-consuming, isn't complicated. There are however a few tips you can follow to make the process smoother and easier for yourself.
1) Make sure you let the chocolate fully set between each coat. This is important in order to build up a thick enough layer for each egg. About 10 minutes in the fridge should do it.
2) Ensure you add enough coats of chocolate! If your egg halves are too thin then you won't be able to remove them from the moulds without breaking them. 3-4 good coats should do it.
3) Don't skip refrigerating the coconut milk! This allows the hard cream and water to separate and is a necessary part of the recipe.
4) Ideally use fresh raspberries - frozen can have a little too much water in them which can make the cream too watery.
DIY Vegan Chocolate Eggs with Raspberry Cream
- 16 x small silicon half-egg moulds (each egg should be approx. 2" tall - see image)
- Pastry brush
- Electric whisk
- Flavourless oil for greasing
- 1 100g bar dark chocolate
- ⅔ cup hardened coconut milk (Chill a can of coconut milk in the fridge overnight. Open it, drain off the excess coconut water and use only the hardened coconut cream for this recipe.)
- 1 tbsp maple syrup
- ¼ cup fresh or frozen raspberries (if raspberries are frozen, thaw them and drain off the excess liquid before using)
To make the eggs
- Using kitchen towel, grease the egg moulds lightly with oil to make the eggs easier to remove.
- Break the chocolate into small pieces and melt in a bowl over a pan of simmering water, stirring frequently.
- Using a pastry brush, coat the inside of each mould evenly with the melted chocolate.
- With a flat knife, scrape across the edge of each mould to give it a flush finish (this will make it easier to join the halves together later on).
- Place the mould in the fridge for 10 minutes to set.
- Repeat this process, building up 3-4 layers of chocolate and leaving the eggs to set in the fridge for 10 minutes between each layer. (Pay special attention to building up a slightly thicker layer of chocolate around the top edge of each mould so it doesn't get too thin, as the chocolate can drip down and gather in the bottom.)
To make the filling
- Using an electric whisk, beat the hardened coconut milk for two minutes until light, fluffy and lump-free. Add the maple syrup and beat for one for minute.
- Add the raspberries and beat for 30 seconds until the pieces are broken up in the cream.
- Remove the chocolate egg halves from the fridge and fill each with the raspberry cream mixture.
- Run a hot knife along the edge of two egg halves to melt the chocolate, then quickly sandwich them together. Do the same with the remaining eggs.
- Store in the fridge for 5 minutes to set then enjoy.