When it comes to vegan treats for Easter, despite most of the supermarkets having upped their game with the 'free from' eggs this year, they still seem to be lacking the excitement of the regular chocolate egg market - not to mention the price for such a little amount of chocolate. So, I thought I'd create some fun and super delicious Easter treats that you can make at home, whilst also getting more for your money!
Whilst you can make these chocolates into an egg shape, chocolate cups are not only easier, but require a standard cupcake tin and paper cases, that everyone probably already has on hand. These chocolates are also slightly healthier than shop bought treats, as they are stuffed with whole food ingredients, so you know exactly what you're eating.
I used standard vegan dark chocolate and melted this down for the chocolate base. I filled the first ones with a salted vanilla caramel, the second with cashew 'cream egg' filling and the third, a hot-cross bun inspired combo of sultanas, citrus peel and a pinch of mixed spice. Whilst not totally healthy, these wholesome treats will satisfy your sweet tooth and are not completely filled with empty calories either - plus they're easy and fun to make! All three fillings are so delicious and you'd never believe that they're based off things like dates, cashews and dried fruit!
You start by melting the chocolate over a double boiler and spooning a tsp into each cupcake case, tap the tin a few times on the table to evenly disperse the chocolate and place in the fridge to cool whilst you prepare the fillings. You'll need a high-speed blender or food processor for this - I use a nutribullet with the milling blade attachment. Next you spoon a tsp of filling onto the chocolate and flatten it out slightly, before pouring melted chocolate over the top and tapping the tin again to spread the chocolate out fully. Once set you have your very own Easter chocolate cups ready to share with family and friends!
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Vegan Easter Chocolate Cups | Yield: 18 | Time: 1-2 hours
You'll need
- Saucepan
- Glass bowl
- Spatula
- High speed blender/food processor
- Cup cake tray x 2
- Cup cake cases
Ingredients
- 600g vegan dark chocolate
Salted Vanilla Caramel
- 10 medjool dates
- 1 tsp vanilla extract
- 4 tbsp non-dairy milk
- Pinch salt
Cashew Cream Egg
- 1/3 cup cashew nuts
- 2 tbsp maple/agave syrup
- 1/2 tsp vanilla extract
- 2 tbsp non-dairy milk
- Pinch turmeric
Hot Cross Bun
- 1 tbsp sultanas
- 1 tbsp candied citrus peel
- Pinch mixed spice
Method
- Start by melting the chocolate over a double boiler and line a cupcake tray with paper cases. Then spoon a tsp into each cupcake case, tap the tin a few times on the table to evenly disperse the chocolate and place in the fridge to cool whilst you prepare the fillings.
- To make the caramel combine the ingredients in a food processor/high speed blender until smooth.
- For the cashew cream egg, combine the ingredients in a blender/food processor until smooth, then set aside 2 tsp of the mixture, add a pinch of turmeric to the set aside mixture and combine.
- Next, spoon a tsp of caramel onto the 6 of the chocolate bases and flatten it out slightly, before pouring melted chocolate over the top and tapping the tin again to spread the chocolate out fully. Repeat with the other fillings, by placing a tsp of cashew cream, followed by 1/2 tsp of the turmeric filling, on 6 of the chocolate bases. Spoon over 2-3 tsp of melted chocolate and tap the tin to spread out the chocolate. Finally, for the 'hot cross bun' flavour, place the dried fruit in the centre of the chocolate and combine the mixed spice with the remaining chocolate.
- Place the trays in the fridge and once set you have your very own Easter chocolate cups ready to share with family and friends! Enjoy!
Cassidy xx
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