These vegan chocolate Easter eggs with a date walnut filling are the perfect little Easter treat: naturally sweetened, incredibly easy to make, and made with just a few wholesome ingredients. On the outside you get a crisp chocolate shell, and inside a soft, caramel-like filling made from dates and walnuts.
The end of Lent is near, which means the chocolate-filled Easter days are about to begin. Unfortunately, most vegan Easter candy from the supermarket have never really convinced me - at least here in Germany. So today I’m sharing a recipe for homemade vegan chocolate eggs with a tasty date-nut filling.
The filling is only made up of dates, walnuts, vanilla, and a pinch of salt. The flavor is somewhere between a chocolate truffle and an energy ball — just shaped into cute little Easter eggs. (Of course, the egg shape is not mandatory - roll them into balls or get creative.)
The process is simple: process all the ingredients in a food processor, shape the mixture into eggs (again, up to you), freeze them briefly, and dip them in melted dark chocolate.
These homemade vegan Easter chocolates look beautiful, taste amazing, and you know exactly what goes into them. They also make a lovely edible Easter gift.
Jump to:
Why You’ll Love This Recipe
- Only 5 ingredients
- Naturally sweetened with dates (use date chocolate for a completely sugar-free version)
- Rich in healthy fats from walnuts
- Super easy to make
- Perfect for snacking or gifting
Ingredients
For these vegan chocolate-covered, nutty Easter eggs, you only need a handful of simple ingredients.
- Walnuts: They add a nutty flavor and texture while providing healthy fats and nutrients. Make sure your walnuts smell fresh and aren’t rancid.
- Dates: They provide natural sweetness and make the mixture soft and easy to shape. Use soft dates, as they are easier to process.
- Vanilla: A hint of vanilla rounds out the flavor. You can use vanilla extract, vanilla powder, or the seeds from a vanilla bean.
- Salt: A small pinch enhances the sweetness of the dates and the chocolate flavor. Optionally sprinkle the finished eggs with coarse salt for a sweet-salty touch.
- Vegan Dark Chocolate: the higher the cocoa content, the smoother and more fluid the chocolate will be when melted. I recommend dark chocolate with at least 60% cocoa, ideally around 70%. For a completely sugar-free version, use date-sweetened chocolate.
Step-by-Step Instructions
- Step 1: Add walnuts, dates, vanilla, and salt to a food processor. Blend until a slightly sticky, moldable mixture forms.
- Step 2: Use your hands or two spoons to shape the mixture into about 12 small eggs.
The mixture may feel a bit oily while shaping — that’s completely normal. The walnuts release their natural oils during blending.
- Step 3: Place the date-nut eggs in the freezer for 10–15 minutes. This makes them easier to coat in chocolate.
- Step 4: Shortly before the chilling time is up, melt the chocolate using a double boiler or in the microwave.
- Step 5: Dip the chilled eggs one by one into the melted chocolate using a fork.
- Step 6: Place them on parchment paper or a wire rack. Once the chocolate begins to set, transfer the eggs to the refrigerator until fully firm.
Tip: These vegan chocolate truffles taste best well chilled!
FAQ
Stored in an airtight container in the refrigerator, they keep for about 1–2 weeks. They actually taste best straight from the fridge.
Yes. They freeze very well for longer storage. Simply let them thaw briefly at room temperature before serving.
Not necessarily. You could finely chop the ingredients with a knife and knead them together, but it’s quite a bit of work.
Absolutely. Almonds, for example, are a great alternative. If you want to make it nut-free, try sunflower seeds instead.
More Chocolate Recipes
Craving chocolate? Here are a few more sweet vegan recipes from the blog:
If you try these vegan chocolate date walnut Easter eggs, I’d love to hear how they turned out! Leave a comment, rate the recipe, and tag me on instagram (#veggiejam).
PrintRecipe
Vegan Chocolate Eggs with Date-Walnut Filling
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 chocolate eggs 1x
Description
These vegan chocolate Easter eggs with a date walnut filling are the perfect little Easter treat: naturally sweetened, incredibly easy to make, and made with just a few wholesome ingredients. On the outside you get a crisp chocolate shell, and inside a soft, caramel-like filling made from dates and walnuts.
Ingredients
- 1 cup walnuts (100 g)
- 1 ½ cups soft dates (200 g), pitted
- ½ tsp vanilla extract
- ⅛ teaspoon salt
- 3.5 oz dark chocolate* (100 g)
- Optional: coarse sea salt, for topping
Instructions
- Prepare the filling: Place walnuts, dates, vanilla, and salt in a food processor and blend until a sticky mixture forms.
- Shape the eggs: Form the mixture into about 12 small eggs using your hands or two spoons. Freeze for 10–15 minutes.
- Melt the chocolate: Melt the chocolate using a double boiler or microwave (30-second intervals).
- Coat the eggs: Dip the chilled eggs one by one into the melted chocolate using a fork.
- Set the chocolate: Place them on parchment paper or a wire rack. Sprinkle with coarse salt if desired. Once the chocolate begins to set, transfer them to the fridge until firm.
Notes
* The higher the cocoa content, the smoother the melted chocolate will be. I recommend dark chocolate with at least 60% cocoa, ideally 70%. For a completely sugar-free version, use date-sweetened chocolate.
This post is also available in German (Deutsch).
Laura says
Not Easter yet but was in the mood for a healthier treat yesterday. They are delightful! I shaped them into balls, ended up with about 15 or so small ones. Easy to make, super tasty! Thanks for the recipe.