After a healthy alternative to store-bought Easter eggs? For every chocoholic, these Easter eggs make a delicious dairy-free dessert, full of nourishing ingredients to treat your tastebuds.
Loaded with goodness from cashews, raspberries, rice malt syrup – and dark chocolate, these 4-ingredient vegan Easter eggs are super simple – and make for a fun weekend activity with little ones.
For exciting flavours with each bite, mix your favourite nut or seed butter into the cashew cream filling, or fill it with chia seed jam – whichever you roll with most.
Ingredients:
For the chocolate shell
Cashew cream filling (optional)
- ½ cup Ceres Organics Whole Cashews, soaked
- ¼ cup frozen or freeze-dried raspberries
- 3 tablespoons rice malt syrup
Other fillings (optional)
- Hazelnuts
- Peanut butter
- Almond butter
- Tahini
- Chia seed berry jam
- Freeze-dried fruit
You'll need
- Easter egg moulds (silicone moulds to ensure the chocolate doesn’t stick)
Method:
- To make the cashew cream filling, cover the cashews with warm water and set aside for at least 15 minutes.
- Drain and rinse the cashew nuts and add to a high-speed blender along with raspberries and rice malt syrup. Blend until a smooth paste is formed.
- Melt the chocolate over a double boiler. Brush or drizzle the Easter egg moulds with the melted chocolate and place in the refrigerator to set for 5-10 minutes. Repeat 2 – 3 times to create a thick layer.
- Fill each chocolate-coated mould with your chosen fillings. Drizzle over more chocolate and place in the refrigerator until solid. If you like, you can stick 2 egg halves together with a little extra chocolate.
Makes: 8-16 small Easter eggs | Prep time: 30 minutes
Dietaries: Vegan | Vegetarian | Dairy Free
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