Vegan Easter Dessert

Dark Chocolate Heavy Coconut Whipping Cream Almond (or Soy) Yogurt Apricot Jam

ONLY 4 INGREDIENTS!

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Chocolate Easter Egg Dessert

YIELD

4-5 eggs

TYPE

Vegan

TIME

80 mins

LEVEL

Beginner

Make the chocolate bases

1

Melt the dark chocolate in a bain marie and create 6cm circular disks on a cutting board covered in parchment paper. These will be your egg bases.

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Make the eggs

2

Blow up your balloons to 5-6cm and dip them in the melted chocolate. Place on top of your chocolate discs and pop them into the fridge to harden.

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Make the filling

3

Whip together your cream and yogurt to create the creamy filling.

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Fill your eggs

4

Fill your hardened eggs with the cream and yogurt mixture. Then place a tbsp of apricot jam in the middle.

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Serve

5

Keep in the fridge until you're ready to serve. Enjoy!

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SWIPE UP FOR THE FULL RECIPE!