The Cutest Vegan Easter Dessert!
Looking for a fun and unique vegan dessert to serve this Easter? This chocolate Easter egg dessert is just the thing to please both young and old alike!
I’ve got something a little different for you today! With Easter coming up I’ve had chocolate eggs on the brain…
But I wanted to come up with a fun way to enjoy dessert on the day that wasn’t just about eating more chocolate!
This vegan Easter dessert isn’t overly sweet or packed with sugar, so you can feel good about indulging.
It’s also gluten-free, and naturally dairy-free, so it’s suitable for a range of diets. Kids love it too – mine wholeheartedly approve!
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There’s a little bit of ‘setting time’ required for the chocolate eggs. But these are a great thing to make in advance – and to get your kids involved with too.
Once the chocolate eggs are in the fridge to set, the rest of the preparation takes only minutes to put together. Super convenient if you’re having people around for Easter lunch or dinner.
Vegan Easter Egg Dessert Ingredients
- Dark Chocolate
- Almond Milk Yogurt (or your favorite plant-based yogurt)
- Coconut Heavy Whipping Cream
- Apricot Jam
You’ll also need:
- Several inflatable balloons with a diameter of 5-6cm
- An electric hand mixer
How to Make this Fun Vegan Easter Dessert
Making these vegan Easter treats is a three part process. Start ahead of time with the chocolate cups, as the rest only takes minutes to throw together.
To make the Chocolate Eggs:
Cover a cutting board with a sheet of baking paper or a silicone baking sheet.
Chop the dark chocolate into small pieces and add it to a heat-proof or metal bowl. Place the bowl above simmering water and let the chocolate melt. You can also use the microwave for this step, but heat the chocolate in small bursts as to not overheat it.
Pour 1-2 tablespoons of melted chocolate on the baking paper/sheet and make a circular disc with a diameter of about 6 cm, make sure your discs are not too thin and as smooth as possible. These will form the bases of your eggs.
Repeat the same process to form 4/5 discs and place them in the refrigerator to set and solidify.
Wash and dry your balloons well (it’s important no water remains) then inflate the balloons to a diameter of 5-6 cm and knot them.
Dip the balloons into the melted chocolate – to a little more than halfway. Then place each balloon onto the disc you have prepared in advance, trying to keep it as straight as possible, proceed in the same way with the other balloons.
Pop your chocolate eggs into the refrigerator for at least an hour to solidify.
For the creamy filling:
Whip the cold coconut heavy cream by using a hand mixer with the double beater attachment.
Add the plant-based yogurt to the mix, whipping everything for a few more moments.
Now, compose the dessert:
Once the chocolate eggs are completely solidified, pop the balloons and remove them gently, being careful not to break your eggs (we recommend making a few spares just in case!).
Fill each chocolate egg with a few spoons of your cream and yogurt mix and complete each portion with a spoon of apricot jam on the top.
Keep the dessert in the refrigerator until you are ready to serve it.
Vegan Easter Dessert Variations:
We love the apricot jam as it makes the dessert look more like eggs, in a fun way. But you could also use dried apricots, fresh or canned chopped fruit, or even a little orange cookie in the middle to mix it up a bit!
This recipe is super versatile, and you can also use whichever plant-based yogurt & cream you have on hand.
You could even have fun with your chocolate eggs and decorate them with icing pens!
Other delicious dessert ideas:
- Raw Vegan Chocolate Cake
- Easy Vegan Coconut Macaroons
- Vegan Chocolate Peanut Butter Cups
- Vegan No-Bake Cheesecake
Cutest Vegan Easter Dessert!
Equipment
Ingredients
- 250 g Dark Chocolate vegan
- 200 g Almond Milk Yogurt or plant-based yogurt of your choice
- 150 g Coconut Heavy Whipping Cream
- 4-5 tbsp Apricot Jam
- Balloons
Instructions
To make the Chocolate Eggs:
- Cover a cutting board with a sheet of baking paper or a silicone baking sheet
- Chop the dark chocolate into small pieces and add it to a heat-proof or metal bowl. Place the bowl above simmering water and let the chocolate melt. You can also use the microwave for this step, but heat the chocolate in small bursts as to not overheat it.
- Pour 1-2 tablespoons of melted chocolate on the baking paper/sheet and make a circular disc with a diameter of about 6 cm, make sure your discs are not too thin and as smooth as possible. These will form the bases of your eggs.
- Repeat the same process to form 4/5 discs and place them in the refrigerator to set and solidify.
- Wash and dry your balloons well (it’s important no water remains) then inflate the balloons to a diameter of 5-6 cm and knot them.
- Dip the balloons into the melted chocolate – to a little more than halfway. Then place each balloon onto the disc you have prepared in advance, trying to keep it as straight as possible, proceed in the same way with the other balloons.
- Pop your chocolate eggs into the refrigerator for at least an hour to solidify.
For the filling:
- Whip the cold coconut heavy cream by using a hand mixer with the double beater attachment.
- Add the plant-based yogurt to the mix, whipping everything for a few more moments.
Compose the dessert:
- Once the chocolate eggs are completely solidified, pop the balloons and remove them gently, being careful not to break your eggs.
- Fill each chocolate egg with a few spoons of your cream and yogurt mix and complete each portion with a spoon of apricot jam on the top. Keep the dessert in the refrigerator until you are ready to serve it.
