Go Back
Rachel White

Vegan Spring Recipes Chocolate Eggs

Vegan Spring Recipes Chocolate Eggs feature glossy dairy-free chocolate shells with sweet creamy filling. They are festive, fun to gift, and perfect for spring celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 eggs
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Shell
  • 14 oz vegan chocolate chopped
  • 1 tbsp coconut oil
Creamy Filling
  • 1 2 cup powdered sugar
  • 3 tbsp peanut butter or sunflower butter
  • 1 tbsp vegan butter softened
  • 1 2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Freezer
  • Egg Mold
  • Spatula
  • Saucepan
  • Scoop
  • Tray
  • Spoon
  • Oven

Method
 

  1. Melt chocolate with coconut oil until smooth and glossy.
  2. Brush or spoon chocolate into egg molds. Chill until firm, then repeat for sturdy shells.
  3. Mix filling ingredients until thick and creamy.
  4. Fill half the shells, then seal with remaining chocolate or another shell half.
  5. Chill until set, unmold carefully, and serve.

Notes

For softer centers, add a little extra butter. For crispier shells, temper chocolate or chill fully. Freeze finished eggs tightly wrapped up to 2 months. Keep shells cold during assembly for easier handling. Add coconut, orange zest, espresso, or crushed cookies for flavor changes. Store refrigerated up to 2 weeks.