Easter is always one of my favourite times of year, because of my unhealthy chocolate obsession. Every Easter I’d get way too many Easter eggs, and would try and eat them all on that one day, so that I wasn’t being haunted by chocolate for weeks and months later.
It was this time last year that I first decided I would go vegan, although not until Easter had passed. The lure of chocolate was just too much. A week after Easter had passed, I went vegan, and haven’t looked back since.
I do admit though that this is the first time since going vegan that I’ve struggled. Not that I mean I would ever be tempted to eat anything non-vegan, but with all the amazing Easter eggs lining the supermarket shelves, it makes me sad that I can’t over indulge. It’s equally more difficult being in Melbourne, where the options are more extensive that I’ve ever seen.
With only a few options available to me, I decided that there was only one thing for it, to make my own! These are so easy to make, and so, so delicious. They’re great fun too, so get your little ones involved and they’ll have a whale of a time.
This is messy to make, so be prepared to get covered in chocolate. Not that that’s a particularly bad thing, but prepare yourself. Especially if you have kids involved, then I can only imagine the mess that will be left. But, completely worth it.
I’ve done two flavours here, Oreo and chocolate orange ganache. Both delicious, moorish and better than something you’d get off a supermarket shelf. I also decided to stick the two halves together, to make a whole egg, but it’s up to you how you choose to do it. I would highly recommend a silicon mould because it’s so easy to get the chocolate out of the moulds. I brought this mould from Spotlight, for any Australian readers.
Once you’ve done these once and realise how simple they are, get creative. Try different fillings and extras. Use a white chocolate for the outside and colour it with food colouring. Seriously, there’s so much you can do.
Happy Easter everyone!
Homemade Vegan Easter Eggs
- For Oreo Easter Eggs
- 110g vegan dark chocolate
- 50g Oreos
- For Chocolate Orange Ganache Easter Eggs
- 250g vegan dark chocolate
- 25g vegan butter
- 30ml almond milk (or other non-dairy alternative)
- 1tsp vanilla essence
- zest from 1 large orange
- Step 1 For the Oreo Easter eggs
- Step 2 Begin by melting 60g of your dark chocolate on medium in a microwave in 30 second bursts, stirring each time so it doesn’t burn
- Step 3 Once melted, add in 50g of the chocolate, and stir in until it has completed melted
- Step 4 Take your silicon mould, and drop about a teaspoon of chocolate into each mould
- Step 5 With the chocolate, you want to cover the outside to create the ‘shell’. The easiest way to do this is to take a knife and gently spread it around the mould until it is completely covered in a thin layer of chocolate. You won’t need to use all of the chocolate (keep for following steps)
- Step 6 Once done, place in the freezer for 5 – 10 minutes until hard
- Step 7 In a ziplock bag, place your Oreos
- Step 8 With something hard, like a rolling pin, smash the Oreos until very fine breadcrumbs
- Step 9 Pour the crushed Oreos into the remaining melted chocolate and stir until well combined
- Step 10 Take your silicon mould out of the freezer, and carefully fill each mould with the Oreo mixture. Take care to try and keep the top as flat as possible
- Step 11 Place back in the freezer for another 10 minutes, until completely hard
- Step 12 Melt the remaining 20g chocolate
- Step 13 Take the hard mould out of the freezer and carefully remove each egg from the mould
- Step 14 Spread a small amount of chocolate onto one half of an egg and sandwich another half together to create one ‘egg’
- Step 15 Repeat for all eggs
- Step 16 Place in the fridge until needed
- Step 17 For the Chocolate Orange Ganache Easter eggs
- Step 18 Make sure your silicon mould is completely clean from the first batch of eggs
- Step 19 Repeat steps 2-6 to create the egg shell
- Step 20 Whilst the eggs are in the freezer, make your ganache
- Step 21 In a glass bowl over a saucepan with an inch of simmering water, add 100g chocolate, your butter, milk, vanilla and orange zest, and stir
- Step 22 Keep stirring until completely melted
- Step 23 Remove from the heat and allow to cool slightly
- Step 24 Take your silicon mould out of the freezer
- Step 25 Carefully fill each mould with the chocolate ganache, make sure it is level at the top
- Step 26 Place back in the freezer for 10-15 minutes until firm (will take slightly longer than the Oreo eggs)
- Step 27 Once hard, remove from the freezer and carefully remove from the moulds
- Step 28 Melt your remaining 20g chocolate and spread a small amount on one half of an egg, then sandwich the two together. Be gentle as these ones are more likely to crack
- Step 29 Repeat for remaining eggs
- Step 30 Place back in the fridge until needed
- Step 31 If you want, for both eggs, you can carefully paint some gold lustre to decorate
- Step 32 Serve!