Vegan Chocolate Easter eggs with fillings

These chocolate eggs need very little skill and have 3 different filling ideas!

I've had this Easter egg mould for 2 years, so it's been a long time coming to finally share how I've used it! Admittedly I bought it because back then Vegan and dairy free Easter eggs weren't very good, there weren't many options and I really didn't like the taste of the chocolate. However, since then, vegan chocolate has rocketed, and there are now so many options that just keep getting better. The Easter eggs I've seen this year do look pretty delicious, but even so all I wanted was a vegan peanut butter filled egg so I made one myself :). This mould was really cheap, you can get them easily online - I can't even remember where mine was from, I think Sainsbury's but there are lots of similar ones to mine. 

If you love chocolate and Easter....

Check out my other recipes for more inspiration!

• Easter Cookie Bars
• Chocolate Easter egg Cookies
• Vegan 'Mini Egg' Easter Cookies

Recipe

Prep: 1-2 hours - includes chilling and setting time

Cook: no-bake

Serves: makes 6 Easter egg halves 

Notes:

• With this recipe I've given 3 filling ideas, but they can be swapped very easily if you don't like peanut butter/jam, biscoff or chocolate hazelnut spread.
• If you're tempted and feeling adventurous, you can try and stick two halves together but you'll need melted chocolate to do this. 

Ingredients

• 200g Vegan milk chocolate - I used Wicked Kitchen's Chunky Chocolate 
• 2 heaped tbsp Peanut butter
• 2 tsp Raspberry jam
• 2 heaped tbsp Vegan chocolate hazelnut spread
• 2 heaped tbsp Biscoff spread
• 50g White Chocolate
• Sprinkles

Method

1. Melt the milk chocolate in the microwave in 20 second intervals, stirring in-between. 
2. Add about 1 tablespoon of chocolate per shell and brush the chocolate up the sides - you don't want to fill the shell with a pool of chocolate just enough to create a thin layer.
3. Leave to set at room temperature about 10 minutes. Then repeat with another layer of chocolate in each shell to thicken.
4. Leave the chocolate shells to set for 10-15 minutes at room temperature.
5. Add the fillings to 3 separate bowls and gently melt in the microwave till more fluid. 
6. Fill x2 of the shells with biscoff spread, x2 filled with chocolate hazelnut spread, x2 filled with peanut butter then add the jam on top of the peanut butter. 
7. Don't overfill the shells, there needs to be a slight ridge at the top. 
8. Place the egg mould in the fridge for the fillings to set - about 20 minutes.
9. Re-heat the remaining milk chocolate and spoon on top of the fillings to create a base. Make sure the chocolate is smooth and flat and there aren't any gaps. 
10. Leave to set in the fridge until the chocolate has set. 
11. Bring the egg mould back to room temperature before removing the shells from the mould. 
12. Melt the white chocolate and then drizzle over the tops of each egg then decorate with sprinkles if using. Leave to set (10 minutes) then serve. Will last at room temperature or in the fridge up to 1 week. Enjoy!

Christina

xx