Fruit and nut vegan easter eggs

Video recipe here!

Just few more days until Easter and I have some more vegan Easter egg recipes to share! This time healthier ones with less or no refined sugar at all! Yaay! Making these ones could be a great Easter celebration activity which is going to be delicious at the same time! 

Fruit and nut eggs covered in chocolate

This is definitely one of my favourite vegan Easter egg recipes which is basically an energy bar, but let’s stick with the energy egg haha. To make them you will need quite powerful food processor or blender.

Fruit and nut eggs

Fruit and nut eggs covered in chocolate

Ingredients: 

  • 1 cup dates
  • 1 cup mixed nuts
  • 3 tablesp. coconut oil (optional)
  • 1 bar (100g) melted dark chocolate
  • cocoa powder, chia seeds, linseeds, shredded coconut or other decorations

Process:

Process dates and nuts in the food processor until mixture becomes quite sticky. Shape in a form of eggs and let them cool down in the fridge for couple of minutes. Meanwhile prepare the decorations and melt the chocolate. Roll your ‘energy eggs’ in the shredded coconut, cocoa powder or seeds and dip in the chocolate. Afterwards cool them down until chocolate gets dark. (Use parchment paper so chocolate doesn’t stick on the plate.)

Video recipe here! (00:06-01:30)

Chocolate eggs filled with peanut butter cranberry fudge (almost sugar free) 

These peanut butter fudge eggs will be almost sugar free, since fudge won’t contain any refined sugar. To make them completely sugar free use chocolate which doesn’t contain sugar. Or don’t use chocolate at all.

Screen Shot 2018-03-25 at 23.39.38

Chocolate eggs filled with peanut butter fudge

Ingredients:

  • 1/2 cup peanut butter
  • 1/4 cup coconut oil (melted)
  • handful of cranberries
  • 2 table spoons maple syrup (optional)

Process:

Add melted coconut oil, raisins, maple syrup and cranberries to the peanut butter and mix it well. Pour 1 tablespoon in a mould and let it cool down in the fridge. (Leave approx. 1/3 -1/2 cup of mixture for the next recipe and cool it down in the fridge as well.) Remove fudge from the mould and now pour 1-2 teaspoons of melted chocolate in it and place the fudge on it. Cover with the melted chocolate again and let it cool down in the fridge again. Remove from the mould and fix the edges by adding melted chocolate to ensure that there won’t be an open space from where fudge could melt out if being in a warm temperature. And you chocolate eggs filled with peanut butter fudge are ready!

Video recipe here! (01:35-02:45)

Peanut butter eggs

To make these peanut butter eggs there are two options – you can use the leftover from the previous recipe (approx. 1/3-1/2 cup), of course, if you have any, or you can make a new one. I will explain you how to do both!

Peanut butter eggs

Peanut butter eggs

Ingredients if using mixture from previous recipe:

  • 1/3-1/2 mixture of peanut butter fudge from previous recipe
  • 3-5 tablespoons powder sugar
  • 1 bar (100g) melted dark chocolate

Ingredients if starting from the beginning:

  • 1/2 cup peanut butter
  • 1/2-2/3 cup powder sugar
  • 1 bar (100g) melted dark chocolate

Process:

Mix peanut butter together with powder sugar and cool it down in the fridge. When that’s done, start shaping it in a form of eggs and let is cool down in the fridge. Roll in cocoa powder (optional) and cover with melted chocolate. Let it cool down again and they are ready to be eaten!
(My advice – if using coconut oil for this recipe, it might be more difficult to shape the eggs since coconut oil will melt in hands and therefore you would have to refrigerate them more frequently which would consume more time.)

Video recipe here! (02:48-03:30)

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