How To Make Vegan Easter Eggs

chocolate easter eco-friendly sustainable vegan vegan easter zero-waste


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.

  1. Melt the oil in a bowl set over a pan of simmering water. Once melted, carefully transfer the bowl to your work surface.
  2. Add the agave syrup (or maple syrup) to the melted coconut oil and mix together.
  3. Add the cacao powder and stir until you have a smooth, liquid chocolate.
  4. Reserving a little of the chocolate mixture, pour the rest into your molds of choice, tilting the molds so the mixture covers the surface.
  5. Leave the molds in your fridge or freezer for around 20 minutes, or until the chocolate has set.
  6. 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.
  7. Brush the rim of each mold with the leftover liquid chocolate, then stick the egg halves together.
  8. 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!









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