HOW TO MAKE VEGAN EASTER EGGS
It is very easy!
If you're looking for a tasty vegan dessert that isn't loaded with refined sugar, artificially flavored fillings, or a bunch of unhealthy ingredients to serve at your Easter dinner, you gotta try this vegan chocolate easter egg!
To make 1 large egg you’ll need 200g coconut oil, 6 tablespoons agave syrup and 120g raw cacao powder. You could also add 2 to 3 tablespoons of peanut butter.
- Melt the oil in a bowl set over a pan of simmering water. Once melted, carefully transfer the bowl to your work surface.
- Add the agave syrup (or maple syrup) to the melted coconut oil and mix together.
- Add the cacao powder and stir until you have a smooth, liquid chocolate.
- Reserving a little of the chocolate mixture, pour the rest into your molds of choice, tilting the molds so the mixture covers the surface.
- Leave the molds in your fridge or freezer for around 20 minutes, or until the chocolate has set.
- Take the molds out of the fridge and carefully remove the chocolate egg halves. Spoon in the peanut butter (if using) for a surprise filling.
- Brush the rim of each mold with the leftover liquid chocolate, then stick the egg halves together.
- Leave to set in the fridge for a further 10 minutes, then enjoy!
The best part of making your own Easter Eggs is that you can decorate and pack them in a more eco-friendly way.
Instead of plastic you can wrap your easter eggs with biodegradable papers or even cartoon boxes!
This year definitely deserves a pretty sustainable Easter!
Be part of it.
Happy Easter from The Green Papaya!