Vegan Easter Dessert
Add Preferred SourceI’ve been making Vegan Easter Dessert for years, and guests can’t believe I made it myself. The chocolate shells are smooth and shiny, filled with coconut mousse that is incredibly light and fluffy. A spoonful of apricot jam adds a perfect pop of fruity flavor. I always make extra because it goes so fast.
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I make these for Easter Sunday, spring brunches, and dinner parties when I want an impressive dessert that also is a crowd-pleaser. They’re great for entertaining since you can prep the shells the day before. Plus, they’re no-bake and perfect for busy holiday weekends. Kids and the whole family absolutely love them, and they stay fresh in the fridge for up to 2 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Easter Dessert with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These chocolate eggs are easier to make than they look, and the balloon technique creates perfectly smooth shells every time.
Prepare Your Workspace and Chocolate
Cover a cutting board with baking paper or a silicone baking sheet to prevent your chocolate discs from sticking. Chop the dark chocolate into small pieces and add them to a heat-proof or metal bowl. I like using this microwave-safe glass bowl to make the process easier and give me better control over the temperature.
Place the bowl above simmering water and let the chocolate melt slowly, stirring occasionally. You can also use a microwave and heat the chocolate in 20-second bursts, stirring between each one to prevent overheating.
Form the Chocolate Bases
Pour 1 to 2 tablespoons of melted chocolate onto the baking paper and spread it into a circular disc about 6 cm in diameter. Parchment paper sheets are ideal for this since they’re pre-cut to size and the chocolate releases perfectly every time.
Make sure your discs aren’t too thin, or they’ll crack when you add the balloon. Aim for smooth, even circles. Repeat to form 4 to 5 discs total, then slide them into the refrigerator to set and solidify while you prepare the balloons.
Dip the Balloons in Chocolate
Wash and dry your balloons thoroughly, as any water left on them will cause the chocolate to seize. Inflate each balloon to a diameter of 5-6 cm, then tie them closed.
Dip each balloon into the melted chocolate, going a little more than halfway up the sides. Place each chocolate-coated balloon onto one of the discs you made earlier, trying to keep it as straight as possible so the egg stands upright.
Let the Chocolate Eggs Set
Transfer your chocolate eggs to the refrigerator for at least an hour to solidify completely. You’ll know they’re ready when the chocolate looks matte and feels firm to the touch. I always use a rimmed baking sheet because it makes it easier to carry multiple eggs to the refrigerator without spilling them.
Make the Coconut Cream Filling
Whip the cold coconut heavy cream with a hand mixer and a double-beater attachment until soft peaks form. This hand mixer with multiple speed settings gives you better control over the texture of your whipped cream.
Add the plant-based yogurt to the whipped cream, then beat everything together for another 30 seconds, until just combined. Don’t overmix or the filling can become thin.
Assemble the Dessert
Once your chocolate eggs are completely solidified, carefully pop the balloons and peel them away from the chocolate, working gently so you don’t crack the shells. Fill each chocolate egg with a few spoonfuls of the coconut cream and yogurt mixture, then add a spoonful of apricot jam on top.
The jam will pool slightly around the cream, creating a pretty marbled effect. Keep the assembled desserts refrigerated until you’re ready to serve.
Serve and Enjoy
Once your chocolate eggs are filled and chilled, they’re ready to serve straight from the refrigerator for the best texture and presentation. The cold temperature keeps the coconut cream filling stable and the chocolate shells crisp.
Place each egg on a small dessert plate or in a shallow bowl so guests can easily break through the sweet and delicious chocolate shell with a spoon. Enjoy!
If you need to transport these super-easy-to-make desserts to a party or gathering, use a cupcake carrier with individual compartments to keep each chocolate egg secure and prevent them from tipping over or cracking during the drive. Then I pack the carrier inside this round insulated carrier to maintain cold temperatures and prevent the chocolate from softening in warm weather.
Ingredients
- 250 grams dark chocolate vegan
- 200 grams almond milk yogurt or plant-based yogurt of your choice
- 150 grams coconut heavy whipping cream
- 4-5 tablespoons 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.250 grams dark chocolate
- 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.Balloons
- 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.150 grams coconut heavy whipping cream
- Add the plant-based yogurt to the mix, whipping everything for a few more moments.200 grams almond milk yogurt
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.4-5 tablespoons apricot jam
Notes
- Dry those balloons completely: Even a tiny bit of water can cause your melted chocolate to seize and turn grainy, so take an extra minute to dry them thoroughly with a clean towel before dipping.
- Use quality dark chocolate: Since the chocolate is the star here, grab a vegan dark chocolate bar you’d actually enjoy eating on its own rather than generic chocolate chips for the best flavor and smoothest texture.
- Chill your coconut cream overnight: Cold coconut cream whips up much better than room temperature, so pop your can in the refrigerator the night before you plan to make the filling for the fluffiest results.
- Work quickly with the balloons: Once you dip each balloon in chocolate, place it on the disc right away while the chocolate is still slightly tacky so the two pieces fuse as they set.
- Pop balloons carefully: Use a small pin or needle to slowly deflate them rather than cutting them with scissors, which can cause the chocolate to crack from the sudden release of air.
- Flash chill for clean removal: If your balloons are sticking to the chocolate when you try to remove them, pop the whole thing back in the refrigerator for 10 minutes to firm up the chocolate even more, which makes the balloon peel away more easily.
Nutrition
How to Store Leftovers
Keep any leftover filled chocolate eggs in the refrigerator in an airtight container, separating layers with parchment paper so the delicate chocolate shells don’t touch and crack. A stackable airtight glass container works perfectly for protecting these delicate desserts while keeping them fresh.
They’ll stay fresh for about 2 days, though the chocolate shells may soften slightly from the cream filling’s moisture. I don’t recommend freezing these once they’re assembled since the coconut cream can separate and become grainy when thawed, and the chocolate shells can develop condensation that makes them look cloudy.
If you want to prep ahead, you can make the chocolate shells up to a week in advance and store them unfilled in an airtight container at room temperature, then add the filling just before serving.
What to Serve With Vegan Easter Dessert
These chocolate eggs taste rich and creamy, so I like serving them alongside fresh berries like strawberries or raspberries to cut through the sweetness. A cup of strong coffee or herbal tea works beautifully too, especially something fruity like hibiscus or berry tea that echoes the apricot jam. They’re perfect as the finale to a spring lunch spread and breakfast with savory dishes or main courses like quiche or roasted vegetables.
You could also serve them with a light fruit salad or a few crisp cookies on the side for textural contrast. Since the dessert is fairly rich, I keep the accompaniments simple and fresh so the chocolate eggs remain the star of the plate.
More Easy Easter Treat Recipes for You to Try at Home
I think you’ll love these other vegan desserts that work beautifully for Easter.
