DIY Vegan Chocolate Eggs with Raspberry Cream
These Raspberry Cream-Filled Vegan Chocolate Eggs are gluten-free and delish. Made with just four ingredients, they're the perfect vegan Easter egg recipe!
- Prep time
- 1 hr 50 min
- Cook time
- 1 hr 17 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Flavourless oil for greasing
- 1 100g bar dark chocolate
- ⅔ cup hardened coconut milk
- 1 tbsp maple syrup
- ¼ cup fresh or frozen raspberries ((if raspberries are frozen, thaw them and drain off the excess liquid before using))
Instructions
- 1
Using kitchen towel, grease the egg moulds lightly with oil to make the eggs easier to remove.
- 2
Break the chocolate into small pieces and melt in a bowl over a pan of simmering water, stirring frequently.
- 3
Using a pastry brush, coat the inside of each mould evenly with the melted chocolate.
- 4
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).
- 5
Place the mould in the fridge for 10 minutes to set.
- 6
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.)
- 7
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.
- 8
Add the raspberries and beat for 30 seconds until the pieces are broken up in the cream.
- 9
Remove the chocolate egg halves from the fridge and fill each with the raspberry cream mixture.
- 10
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.
- 11
Store in the fridge for 5 minutes to set then enjoy.