Easter is just around the corner! Forget about that Easter egg hunt and make your own sweet vegan Easter eggs - with a delicious date-walnut filling.
The end of Lent is near - and with that, the chocolate-loaded Easter days will begin. As someone who eats plant-based this can be really tough (especially if you love chocolate, like me!) as many Easter-Products are made of milk chocolate. That's why I got a little treat for you - vegan chocolate eggs with a date-walnut filling! What I like a lot about this recipe is that it's first of all very simple to make, and secondly, it has kind of a healthy touch to it as the filling is only made of dates, walnuts and vanilla. Those three ingredients are just briefly processed in a food processor, shaped into little eggs, placed in the freezer for a few minutes and then covered with chocolate. And there you have your vegan Easter eggs!
Keep in mind, that cocoa content (cocoa butter, actually) of your dark chocolate has an effect on the viscosity of your melted chocolate. So the lower the cocoa content, the more viscous the melted chocolate is, and the harder it becomes to cover the eggs with it. I actually used dark chocolate with 40 % cocoa content and added a bit of coconut oil to it, to make it more fluid.
I hope you’ll give these vegan chocolate eggs with date-walnut filling a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram. I love to see your pictures of my recipes.
Recipe
Vegan Chocolate Eggs with Date-Walnut Filling
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 chocolate eggs 1x
Ingredients
- 1 cup walnuts (100 g)
- 1 ½ cups soft dates (200 g)
- ½ tsp vanilla extract or vanilla pulp from ½ bean
- 1 pinch salt
- 3.5 oz dark chocolate* (100 g)
Instructions
- Process all ingredients except for the dark chocolate in a food processor until it comes together and gets a sticky texture.
- Use your hands (or two spoons) to shape 12-15 eggs, depending on how big you want them to be, and place them in the freezer for 15-20 minutes.
- In the meantime, melt your chocolate in a water bath (or in the microwave) and cover your date-walnut eggs by rolling it in the chocolate. Then, place the covered eggs on parchment papper to let them dry.
- Once the chocolate has hardened a bit, transfer the eggs onto a plate and place them in the fridge until the chocolate has completely hardened.
Notes
*The lower the cocoa content in the chocolate, the more viscous the melted chocolate is, and the harder it becomes to cover the eggs with it. I actually used dark chocolate with 40 % cocoa content and added a bit of coconut oil to it, to make it more fluid.
This post is also available in de_DE.
Comments
No Comments