Vegan Chocolate Eggs with Date-Walnut Filling
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 chocolate eggs
Ingredients
- 1 cup walnuts (100 g)
- 1 1/2 cups soft dates (200 g), pitted
- 1/2 tsp vanilla extract
- 1/8 tsp 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.