Homemade vegan Easter chocolates that are easy to make, taste delicious and are completely plant-based. With less than five ingredients, you'll want to make these time and time again.
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While I'm a huge fan of hot cross buns and a traditional simnel cake there's just something about Easter that screams chocolate!
These little homemade Easter chocolates are very simple and all you need is cacao butter, cocoa powder, maple syrup and vanilla extract.
You can add lecithin powder to make them a little smoother but this isn't essential if you don't have any available.
These chocolates also make brilliant gifts - they look so pretty in a little bag or jar. Just remind the recipient to store them in the fridge.
Making homemade vegan chocolates
The first time I made my own vegan chocolates I couldn't believe how easy it was.
I involved my kids in the chocolate making process and it was MESSY. Like, seriously messy. But they had a brilliant time so I did my best to relax!
While it was messy it was still easy.
So we've carried on enjoying making our own chocolates and have made a few different kinds of vegan chocolates. Those original ones were fruit and nut flavour.
This time I've opted for a simple vegan chocolate with a hint of vanilla.
What you need
Ingredients
To make your own vegan chocolates you will need:
- cacao butter*
- cacao powder
* (you can also use cocoa powder but this is more refined). I'll leave it up to you.
- plant-based liquid sweetener eg maple or agave syrup
- vanilla extract
- lecithin powder* (optional - using this will make your chocolates smoother)
Anyone else think of Willy Wonka every time they hear the word cacao?
Equipment
You will need:
- an Easter silicone mould* (you could use muffin cases or ice cube trays instead)
- small saucepan
- heatproof bowl (choose one that fits in your saucepan without touching the bottom)
- whisk
Steps in vegan chocolate making
- First you need to melt the cacao butter. I do this in a bain marie - a heatproof bowl over a saucepan of hot water.
- Next whisk in the cacao powder, syrup and vanilla extract. I like to add a little lecithin powder* to help improve the texture of my chocolates but this isn't essential at all if you don't have any.
- Once your ingredients are whisked together you simply need to pour them into your mould - I have two - one with larger eggs on and another with ducklings, rabbits and small eggs.
- Finally, the chocolates need to set in the fridge.
- Once set you can turn them out of the silicone mould. Store in an airtight container in the fridge.
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How to make vegan Easter chocolates
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan Easter chocolates
Equipment
- 2 x silicone chocolate moulds
- Heatproof bowl
- Small saucepan
Ingredients
- 150 g cacao butter
- 35 g cacao powder
- 3 tablespoons maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lecithin powder optional
Instructions
- Place about 5cm water in a small saucepan and bring to the boil.
- Put the cacao butter in a heatproof bowl and place it in the pan over the water - the bowl shouldn’t touch the water.
- Heat until the cacao butter is melted.
- Remove from the heat, taking care as the bowl will be very hot.
- Whisk in the cocoa powder then add the syrup, vanilla extract and lecithin powder (if using).
- Pour into your Easter egg mould* and allow to set in the fridge for 1-2 hours.
- Once your vegan Easter chocolates have set, carefully remove them from the mould and store in a container with a lid in the fridge.
Notes
- *I find a silicone mould works best.
- Nutritional information is approximate and is intended as a guide.
Nutrition
Pin homemade vegan chocolates for Easter for later
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