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The hunt is over: 4 vegan Easter egg recipes to make at home this weekend

Photography By Polina Zimmerman, Crowded Kitchen, Pavel Danilyuk
Published 14.04.22

Forget Christmas, Easter – the holiday that revolves around baked goods and chocolate – is officially the most wonderful time of the year.

While we have no plans to interrupt your sweet escape, we do have a few simple suggestions for those planning to spend time in the kitchen this weekend. We’re delivering four of our favourite vegan Easter egg recipes that are simple, delicious and planet-friendly – and sure to end the reign of the gold Lindt bunny. Yours to enjoy responsibly with family, or irresponsibly alone with the latest season of Love is Blind.  

Before you get started, a quick note: some of these recipes will require a silicone Easter egg mould. These can be purchased at specialty cake stores, arts and crafts stores, supermarkets and department stores. If you want an equipment-free alternative, head straight to our third recipe.  

Addicted to Dates

Easy-peasy eggs


This vegan recipe comes courtesy of everyone’s second-favourite British celebrity chef (after Nigella of course), Jamie Oliver. With just three ingredients, this is a quick and easy way to satisfy your sugar cravings this Easter, without going overboard. 

You will need:  

  • 200 grams of coconut oil  
  • 6 tablespoons of agave (or maple) syrup  
  • 120 grams of raw cacao powder  
  • Optional (but highly recommended): 2–3 tablespoons of peanut butter.  



1. Melt the oil using a double boiler. Transfer the bowl to your work surface, add agave (or maple) syrup and mix well.
Add the cacao and stir until you have a smooth liquid chocolate.
3. Pour the mixture into egg moulds, reserving a small portion for later.
4. Refrigerate or freeze for 20 minutes or until the chocolate has set.
5. Carefully remove egg halves from the moulds and spoon in peanut butter if using.
6. Brush the rim of each mould with the remaining chocolate sauce to stick eggs together.
7. Set in the fridge for 10 minutes and then your eggs are ready to eat.   


Vegan creme eggs

If you really want to impress your family or friends this Easter, try this vegan version of everyone’s favourite checkout treat, AKA Cadbury’s iconic creme egg. The recipe comes complete with sneaky vegan tricks to achieve that perfect, real-looking gooey egg centre.   

You will need:  

  • 200 grams of vegan milk chocolate  
  • 240 grams of sweetened condensed coconut milk   
  • 3 tablespoons of icing sugar 
  • 1 teaspoon of vanilla extract (or your own homemade blend)   
  • ¼ teaspoon of turmeric (trust us)  
  • A pinch of sea salt.  


1. Melt the chocolate over a double boiler.
2. Place egg moulds on a tray lined with baking paper or a silicone mat.
3. Add one tablespoon of chocolate to each mould, using a pastry brush to spread it evenly over the base and sides.
4. Flip the moulds and allow any excess chocolate to drip out. Then flip back over and use a pallet knife (or a regular knife) to scrape away excess chocolate. Pop the moulds in the freezer to set for 10 minutes. (This step ensures your eggs are the perfect thickness.)
5. Make the white filling by whisking sweetened condensed coconut milk, icing sugar, vanilla extract and sea salt until smooth.
6. Make the yellow “yolk” by adding 3 tablespoons of the white filling mixture to a separate bowl with ground turmeric and mixing well with a fork.
7. Using a piping bag or a spoon, add white filling to your chocolate moulds. Then, go in with a small dollop of yellow in the centre of each mould before finishing with more white filling on top. Eyeball quantities here to ensure you don’t overfill the moulds.
8. Spoon the remaining melted chocolate over the filling to seal the eggs and freeze for another 10 minutes.
9. Carefully remove eggs from moulds and finish with a flourish of drizzled chocolate and sea salt.

Source: Addicted to Dates  

Pretty Bee

Vegan coconut eggs 


This one is for all the coconut lovers out there. It’s packed full of nutty goodness for a rich flavour and creamy mouthfeel that will turn you off store-bought eggs forever. The recipe can also be executed with a bunch of stuff you’ve probably already got in your kitchen — a real win-win.   

You will need:  

  • 2 ½ cups of sweetened coconut flakes  
  • 1 cup of raw unsalted cashews  
  • ¼ cup of coconut cream 
  • ¼ cup of agave or maple syrup  
  • 2 tablespoons of melted coconut oil  
  • 1 tablespoon of vanilla extract  
  • ¼ teaspoon of salt  
  • 340 grams of vegan dark chocolate chips (chopped up chocolate bars are fine too) 
  • 1 teaspoon of coconut oil (unmelted).  



1. Using a food processor, pulse cashews and coconut flakes for 10 seconds. Add coconut cream, agave, melted coconut oil, vanilla and salt and blitz until a dough forms. The dough is ready when you can pinch it between your fingers without the mixture crumbling.  
2. Freeze filling for 10 minutes.  
3. Use a spoon to separate the dough into even portions. Then, use your hands to roll balls into oval egg shapes and place on a lined baking tray.  
4. Freeze for another 15–20 minutes.  
5. Melt the chocolate over a double boiler and stir in unmelted coconut oil.  
6. Using a fork, dip each egg in chocolate. Let any excess drip off before placing back on your tray. 
7. Decorate and enjoy!  

Source: Crowded Kitchen  

Chocolate caramel eggs 


The ultimate duo come together for this crowd-pleasing Easter treat. The caramel part of this easy recipe is brought to you by the delightful Medjool date (the only challenge is resisting the temptation to eat them all while you’re prepping your eggs).

You will need:  

  • 16 Medjool dates  
  • 1–3 teaspoons of water*  
  • 340 grams of chocolate chips, plus a little extra to drizzle on top  
  • A pinch of sea salt.   



1. Place the dates and a pinch of salt in a food processor and puree. Add a small amount of water if needed (be cautious because fresh dates require very little water). Process your dates until they form a thick, smooth caramel. 
2. Melt chocolate using a double boiler and spread inside your egg moulds.  
3. Place in the refrigerator for 20 minutes to set. 
4. Fill moulds with caramel, using a knife to create a smooth, flat surface. 
5. Spread remaining chocolate over the date filling, reserving a ¼ of a cup for finishing touches. 
6. Refrigerate for up to an hour or until completely firm. 
7. Carefully remove eggs from moulds and drizzle with remaining chocolate.  


*Fresh dates won’t need much water. If your dates are hard, you can soak them in water for 10–15 minutes before making the caramel.   

Source: The Pretty Bee  

For more eggspert Easter tips (sorry, had to), head to the RIISE Instagram. Happy eating everybody!   

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