These days, Easter to many of us is synonymous with chocolate. But finding the perfect Easter Egg for the vegans among us can be a little bit tricky! Luckily, we’ve hunted down this yummy vegan easter egg recipe from Jamie Oliver so you can get cracking making your own…Egg-cellent!
Vegan Easter Egg Recipe
Makes one large egg or 6 to 8 smaller eggs
200g coconut oil
6 tablespoons agave syrup
120g raw cacao powder
2 to 3 tablespoons of peanut butter (optional)
1. Melt the oil in a bowl set over a pan of simmering water. Once melted, carefully transfer the bowl to your work surface.
2. Add the agave syrup (you could use maple syrup or even honey for a non-vegan version) to the melted coconut oil and mix together.
3. Add the cacao powder and stir until you have a smooth, liquid chocolate.
4. Reserving a little of the chocolate mixture, pour the rest into your moulds of choice, tilting the moulds so the mixture covers the surface.
5. Leave the moulds in your fridge or freezer for around 20 minutes, or until the chocolate has set.
6. Take the moulds out of the fridge and carefully remove the chocolate egg halves. Spoon in the peanut butter (if using) for a surprise filling.
7. Brush the rim of each mould with the leftover liquid chocolate, then stick the egg halves together.
8. Leave to set in the fridge for a further 10 minutes, then enjoy!
This recipe came from Bettina Campolucci-Bordi originally published on Jamie Oliver’s blog.