Vegan 'Marzipan' Style Chocolate Easter Eggs
What’s better than finding and eating tons of vegan chocolate eggs on the easter weekend? Right, making them yourself and getting to use all your favorite ingredients, add-ins and toppings! (+making them fit your current aesthetic & ditching all those individual plastic wrappings, hehe).
My aesthetic with these was apparently a mix between ‘kids birthday party’ and ‘bright spring colors that aren’t quite matching but still get you in the mood’ but I’m honestly here for it. They do take a little bit of prep time, but they’re also totally worth it and need very minimal ingredients, so they’re definitely worth a try!
so here is the recipe for these:
Vegan 'Marzipan' Style Chocolate Easter Eggs
Ingredients:
for the ‘marzipan’ style base:
50g light almond butter
30g agave syrup
85g ground blanched almonds
pinch of vanilla & salt
add-ins for different flavors / textures:
a handful of cornflakes
some freeze-dried raspberries (ground or semi-ground into powder)
some matcha or cocoa powder
for the chocolate coating:
vegan chocolate of choice
1 tsp coconut oil (optional)
Instructions:
Mix all the base ingredients into a kind of dough, add any extra ingredients and add-ins of your liking and roll between your hands to form little mini easter egg-shaped balls.
Assemble the eggs on to a plate / tray lined with parchment paper and put them into the freezer for about 30mins until solid.
Melt your vegan chocolate together with some coconut oil and coat the frozen mini eggs with it. Let everything set and optionally decorate with any remaining ingredients. Keep them in the freezer or fridge or eat right away, hihi. Done!
Wondering what pairs nicely with these mini chocolate eggs?
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi